We all have recipes that elicit special feelings and warm our hearts. For me Scacciatta is one of those recipes. (Which I might add, for many years I have been spelling it “schachada”, so I finally did learn the correct spelling). It is comfort food for our soul and takes us back to pleasant memories. To this day I make it in the pan my mother used for many, many years. My mom’s Scacciatta was so good and her dough was always so perfect!! I am still working on that one. This is such a great weekend meal and a good meal to have around the table with a bunch of friends. Serve with a big salad with some nice oil and vinegar dressing (I like when my salad dressing leaves a pool on my plate so I can dip the bread in it J). So pull up a chair and come join us for dinner!!
Bread Dough (You CAN use frozen bread dough for this if you would like)
½ cup warm water
¼- ½ cups Olive oil
2 cups warm water
6 cups flour
- In a small bowl mix ½ cup warm water with sugar and yeast and let sit for 10 minutes (you should see yeast beginning to work).
- In large bowl add 2 cups warm water, salt and olive oil and combine,
- Add yeast mixture and then begin to work flour into the mix.
- Add enough flour to create a workable dough. Get some flour on your work surface and knead dough to a smooth consistency.
- Have big bowl ready and coat with olive oil and add dough, cover with plastic wrap or towel and put in warm place until double in size (about 2-3 hours).
For meat filling:
3 ½ lbs ground beef
1 -1½ loose Italian sausage
3 cloves garlic
1 package of frozen chopped spinach
1 large can crushed tomatoes (in the pictures you will see I used whole tomatoes, if you do just make sure you crush them down so they are more evenly distributed)
Optional – Mushrooms (canned or fresh)
1 lb sliced provolone
1 lb sliced mozzarella
- In a large frying pan heat olive oil to coat bottom and add onions and garlic cook for 10 minutes or until onions are translucent.
- Add the ground beef and the sausage and sauté until cooked through.
- Add the spinach and tomatoes heat through.
- Split your dough in half and roll out to fit in your pan with enough to come up the sides.
- Put a layer of provolone and mozzarella and add meat filling, using a slotted spoon so you don’t have much liquid (reserve liquid).
- Roll out top layer and cover, sealing dough all around.
- Use some of the liquid and rub on the top dough.
- Bake in 350 oven for 50-60 minutes.