Lidias Scaccia Recipe

Scaccia Recipe King Arthur Baking

WEBSet it aside. Toward the end of the dough’s rise, preheat the oven to 450°F. Coat the inside of a 9” x 5” loaf pan with olive oil. To shape the scaccia: …

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1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , In the bowl of a stand mixer fitted with the dough hook, combine the dough ingredients. Mix and knead at medium speed until a strong, smooth, elastic dough forms. The dough will stick to the bottom of the bowl at first but will form a ball as it develops. It’s ready when you can stretch a small piece of it thin enough, without tearing, to see through (the "windowpane test"), which can require up to 15 minutes of kneading.
2. Form the dough into a ball, place it in a covered bowl or dough-rising bucket, and let it rest in a warm place (76°F to 78°F is ideal) for 1 1/2 to 2 hours. , To make the sauce: While the dough is rising, use a blender or food processor to purée the tomatoes, olive oil, garlic, sugar, salt, and pepper until smooth. , Transfer the tomato mixture to a medium saucepan set over medium-high heat. Add the basil. , Bring the tomato mixture to a gentle simmer then lower the heat and cook, stirring regularly, until the mixture has thickened to a tomato sauce-like consistency, about 10 to 15 minutes.
3. Remove the sauce from the heat and pour it into a heat-safe measuring cup; you should have about a cup of sauce. Set it aside. , Toward the end of the dough’s rise, preheat the oven to 450°F. Coat the inside of a 9” x 5” loaf pan with olive oil. , To shape the scaccia: Transfer the dough to a greased work surface that’s about 24” x 30” in area. , Roll the dough into a very thin rectangle about 18" x 24” in size; it should be thin enough to see through it in places. If the dough resists stretching, cover it and let it rest for 10 minutes or so, to relax. , Lightly score the dough into 18” x 6” quarters; don’t cut all the way through, just mark it.
4. Spread about 1/2 cup of the tomato sauce evenly over the center two quarters and sprinkle half the cheese atop the sauce.

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