Reduce the sauce and let it cool before spreading. Roll the dough thinly and fold loosely so the layers remain distinct instead of forming a heavy center.
Make ahead Cook the sauce while the dough rises. Have the cooled sauce and grated cheese ready before rolling the sheets.
Scacce ragusane
Prep 45 min · Cook 50 min · Rest 2 hr 15 min · Yield 2 scacce (Thin folded layers.) · Difficulty Medium
Method
Dissolve the yeast in some of the dough water. Mix with the semolina, remaining dough water, dough oil and dough salt. Knead until smooth and elastic, about 15 minutes. Cover and leave at about 24°C for around 2 hours, until roughly doubled; allow longer in a cooler room.Dissolve the yeast in some of the dough water. Mix with the semolina, remaining dough water, dough oil and dough salt. Knead until smooth and elastic, about 15 minutes. Cover and leave at about 75°F for around 2 hours, until roughly doubled; allow longer in a cooler room.
While the dough rises, simmer the passata with the filling oil, basil and filling salt for about 20 minutes, stirring, until thick enough to spread without running. Spread in a shallow bowl and cool before filling the pastry.While the dough rises, simmer the passata with the filling oil, basil and filling salt for about 20 minutes, stirring, until thick enough to spread without running. Spread in a shallow bowl and cool before filling the pastry.
Heat a static oven to 200°C. Divide the dough into 2 pieces of equal weight. Use a little working semolina to roll each into a sheet about 40 × 50 cm and 2 mm thick. Divide the cool sauce and cheese evenly between the sheets, leaving a clean border about 2 cm wide.Heat a static oven to 400°F. Divide the dough into 2 pieces of equal weight. Use a little working semolina to roll each into a sheet about 15¾ × 19¾ in and 2 mm thick. Divide the cool sauce and cheese evenly between the sheets, leaving a clean border about ¾ in wide.
Fold the two long sides inward over the filling so they meet with a small overlap. Then fold the short ends loosely into thirds, making a layered rectangular packet about 20 × 17 cm. Tuck the open ends underneath without pressing the layers into a solid mass. Set the packets apart on lined 40 × 30 cm trays, allowing no more than two per tray.Fold the two long sides inward over the filling so they meet with a small overlap. Then fold the short ends loosely into thirds, making a layered rectangular packet about 7¾ × 6¾ in. Tuck the open ends underneath without pressing the layers into a solid mass. Set the packets apart on lined 15¾ × 11¾ in trays, allowing no more than two per tray.
Bake one tray at a time for about 30 minutes, until well browned and cooked underneath. Cool for about 15 minutes before cutting, so the layered filling settles.Bake one tray at a time for about 30 minutes, until well browned and cooked underneath. Cool for about 15 minutes before cutting, so the layered filling settles.
