Rustic Sicilian Scacciata with Cauliflower has thin pizza dough, cauliflower, onions, olives, and anchovy fillets. Sicilians call them “scaccia” or “schiacciata”. This crispy crust is traditionally eaten during the holidays, but you can make it year-round.
Ingredient
DOUGH– 3 ½ to 4 cups bread flour plus more for rolling– 1 teaspoon sugar– 1 envelope instant dry yeast– 2 teaspoons kosher salt– 1 ½ cups water 110 degrees F– 3 Tablespoons olive oilFILLING– 2 lbs 3 cups cauliflower– 1 small sweet white onion– ½ cup of black olive– 4 anchovy fillet– 1 teaspoon sea salt– 1 teaspoon freshly ground black pepper– Extra-virgin olive oil
Direction
1
MAKE DOUGHMix flour and salt in a bowl; set aside. Mix water, sugar, and yeast in a small bowl. Wait several minutes for foam to form.
2
Stir the yeast mixture into a well in the flour. Mix in 3 tablespoons olive oil. Add flour, yeast, and olive oil to an electric mixer with a hook attachment.
3
Knead dough for several minutes until elastic and pulls away from sides. Roll dough out on a floured surface and knead by hand for 10 minutes until elastic.
4
Use 3 teaspoons olive oil in large bowl. Roll dough in olive oil in that bowl. Cover the dough with plastic wrap and the bowl with a clean towel. Dough should double in size after 90 minutes of rising.
5
Split dough in half and punch down to make two balls. If using immediately, let rise 30 minutes on counter. When using later, refrigerate in greased plastic ziplock for 3 days.
6
FILLING
Add salt to a large sauce pan of water. Bring to boil. Add cauliflower and cook 5 minutes. Reserve cauliflower after draining.
7
Sciocciata EnsemblePreheat oven to 425 deg F for sciaciatta. Grease 9-inch spring form or shallow pie or pizza pan with olive oil. Roll one piece larger than the pan and the other the same size on a lightly floured surface.
8
If the cauliflower florets are too big after boiling, cut them smaller after cooling.Add olives, anchovies, and onion slices. Sprinkle salt and pepper.Oil edges, then cover with remaining dough.
9
Oil the edges, then cover with remaining dough. Cut large dough pieces with a pastry cutter. Seal the filling by pinching the doughs. Fork the dough and close its edges.
10
Fork-prick the top layer every few inches. Use olive oil, water, or egg on dough. After 30–40 minutes, the top should be golden brown.After 20 minutes, carefully remove from pan and slice.