- For the dough:
- - 500g finely ground semolina
- - 250g flour
- - 1 tsp fine salt
- - 1 tsp fine sugar
- - 50g lard
- - 25g yeast
- - 40 cl warm water
- For the filling:
- - 400g broccoli
- - 260g Maestrella mozzarella 40% fat shredded
- - 2 tbsp crème fraîche or sour cream
- - 4 slices of herbed cooked ham
For the dough:
Pour yeast into a bowl and add 2 tbsp warm water. Stir together with your fingers.
Add tsp of flour and the sugar, then mix. Cover with a damp tea towel and let rise for 30 minutes.
Pour the rest of the flour as well as the semolina into a large bowl. Make a well in the center, then pour the lard, the dissolved yeast and the rest of the water into the center. Mix well and form into a ball.
Transfer the dough onto a floured surface and knead until it is smooth and elastic. Roll into a ball, place in an oiled bowl, cover with a damp tea towel then place it in a dry area for 1 hour until the dough has doubled in size. It’s ready to be used in your recipe!
For the filling:
Cut broccoli into florets. Blanch in boiling salted water for a few minutes then dry.
Preheat oven to 180°C. Divide the dough in two and roll into two thin discs. Place one disc of dough into an oiled springform pan (22 cm), letting the dough hang over the sides. Add half of the Maestrella mozzarella and broccoli, the ham, then the rest of the mozzarella and broccoli. Finally, spread the crème fraîche on top and season with salt and pepper. Layer the remaining dough on top and seal by pressing in the edges lightly with your fingers.
Bake for 30-40 minutes. When it comes out of the oven, brush the scacciata with olive oil and let cool for 10-15 minutes before cutting.