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–+ servings

Scaccia with a Tomato, Mozzarella, Black Olive and Basil Filling

A beautiful, rustic loaf that is crisp and browned with a few char spots on the outside, and full of tender flavourful layers with lots of gooey cheesiness on the inside.
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Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Course: Dinner, lunch
Cuisine: Italian
Keyword: cheesy, rustic
Servings: 8 slices
Calories: 266kcal

Ingredients

  • 1 pizza dough (for one medium size pizza)
  • 2 cups tomato passata
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 2 tbsp olive oil
  • salt and pepper to taste
  • ¼ cup sundried tomatoes, sliced thinly
  • fresh basil leaves
  • 200 grams mozzarella, thinly sliced or shredded
  • 16-20 black olives, pitted and halved

Instructions

Make the Tomato Sauce

  • Heat the olive oil and 1 tbsp of oil from the sundried tomatoes in a saucepan over med-high heat. Add the diced onion and minced garlic and cook until the onion is soft and translucent, but not browned, about 3-5 minutes.
    Add the tomato passata, reduce the heat and let simmer for 10-15 minutes. Remove from the heat and set aside to cool.
    You will need about 1 - 1½ cups sauce for the Scaccia. Serve extra sauce alongside for dipping. alongside for dipping.

Assemble the Scaccia

  • Pre- Heat grill to 500° and place the pizza stone on the grill (if using)
    Transfer the dough to a lightly floured work surface (or onto a sheet of parchment paper, for ease of transfer). Using a rolling pin, roll out the dough to a thin rectangle, about 1/16 inch thick.
    Spread the dough with a thin layer of sauce. Scatter 1/2 of the olives over top along with 1/2 of the sun-dried tomatoes. Next, lay 1/2 the cheese and scatter 1/2 the basil on top.
  • Lengthwise, fold the right and left sides of the dough in so they meet in the middle.
    Spread with another thin layer of sauce, and about 2/3 of the remaining olives, sun-dried tomatoes, cheese, and basil.
  • Next, widthwise, fold the top and bottom ends in so they meet in the middle.
  • Spread with another thin layer of sauce, and the remaining olives, cheese, and basil.
  • Fold the top half over the bottom half, closing like a book. Brush the top with olive oil. Using a sharp knife, make a few cuts across the top.
  • Transfer the Scaccia to the hot pizza stone on the grill or to a parchment lined baking sheet, and place on the grill . Cook for 10 minutes. Reduce the heat to 400F and continue cooking until the top is crispy and well-browned, about 20 -30 minutes. Rotate the pizza stone or baking sheet 1/2 way through cooking to ensure even browning. If the bottom is cooking to quickly, turn off the burner on one side of the grill and finish cooking over indirect heat.
  • Place the Scaccia on a cutting board or platter and cut into slices. Serve with extra tomato sauce on the side for dipping.
    The Scaccia will yield about 8 slices.

Nutrition

Calories: 266kcal | Carbohydrates: 30g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 965mg | Potassium: 301mg | Fiber: 2g | Sugar: 7g | Vitamin A: 510IU | Vitamin C: 9mg | Calcium: 144mg | Iron: 2mg
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