Scaccia alla Romana

Ingredients

In this Roman adaptation of Scaccia, we incorporate ingredients and flavors that are typical of Roman cuisine. Instead of using the traditional Sicilian ingredients like ricotta cheese and tomatoes, we opt for Roman pecorino cheese, pancetta, and artichokes. These ingredients lend a unique and distinct flavor profile to the dish, capturing the essence of Roman cuisine. We alse have the original recipe for Scaccia, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 200g Roman pecorino cheese, grated 200g Roman pecorino cheese, grated
• 100g pancetta, diced 100g pancetta, diced
• 200g artichoke hearts, thinly sliced 200g artichoke hearts, thinly sliced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 9g)
• Carbohydrates: 38g (Sugars: 1g)
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the olive oil and warm water. Mix until a dough forms.
2. 2.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Shape the dough into a ball, cover with a clean kitchen towel, and let it rest for 30 minutes.
3. 3.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
4. 4.
   Divide the dough into two equal portions. Roll out one portion into a thin rectangle, approximately 30x40cm (12x16 inches).
5. 5.
   Sprinkle half of the grated pecorino cheese, pancetta, artichoke hearts, parsley, and thyme evenly over the rolled-out dough. Season with salt and pepper.
6. 6.
   Starting from one of the longer sides, tightly roll the dough into a log. Repeat the process with the remaining dough and filling.
7. 7.
   Place both logs on the prepared baking sheet and brush the tops with olive oil. Bake for 25-30 minutes or until golden brown.
8. 8.
   Remove from the oven and let the Scaccia alla Romana cool for a few minutes before slicing into individual portions. Serve warm or at room temperature.

Treat your ingredients with care...

• Roman pecorino cheese — Opt for a high-quality pecorino cheese from Rome for an authentic flavor. If unavailable, you can substitute with a good-quality pecorino Romano or Parmesan cheese.
• Pancetta — Look for thinly sliced pancetta at your local deli or specialty store. If pancetta is not available, you can use bacon as a substitute, although the flavor will be slightly different.
• Artichoke hearts — Use marinated artichoke hearts for a tangy and flavorful filling. If you prefer a milder taste, you can use canned or frozen artichoke hearts instead.

Tips & Tricks

• For a vegetarian version, omit the pancetta and add extra vegetables like roasted bell peppers or sun-dried tomatoes.
• Serve Scaccia alla Romana as an appetizer, snack, or even as a main course accompanied by a fresh salad.
• The pastry can be made in advance and refrigerated for up to 24 hours before baking.
• Experiment with different fillings such as mushrooms, zucchini, or cured meats to create your own unique variations.
• Leftover Scaccia alla Romana can be reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve Scaccia alla Romana warm or at room temperature. Cut it into individual portions and present it on a platter or wooden board for a rustic touch. Accompany it with a side salad dressed with a simple vinaigrette to complement the flavors of the dish.

Presentation advice

To enhance the presentation, sprinkle some fresh parsley or thyme leaves on top of the Scaccia alla Romana before serving. The golden-brown crust and layers of filling will be visually appealing and inviting.