Eggplant Scaccia (Lasagna Bread)

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This was one of my favorite things that I’ve ever made and I say that with my heart. The love that goes into it is intensive and you can literally taste it. No joke. It’s a Sicilian street food and that niche of food pretty much owns me. This bread is made with semolina flour, so it actually tastes a little bit like pasta, which is why it’s called lasagna bread. When the thin layers of the bread in the middle of the sandwich get saucy and soft, it tastes like you’re eating actual lasagna that’s encrusted in rustic, crusty bread. I seriously can’t say enough good things about it, I’m running gas on the matter. You’ll never truly know though until you try it yourself.

The dough is rolled out incredibly thin and folded many times, creating multiple layers of the bread, with whatever filling you choose in between. Speaking of, you can fill it with whatever you want, it doesn’t have to be eggplant. I’ve seen varieties with just sauce and cheese, ground beef, lunch meat, etc. I know I’m excited to keep trying new variations. Let me know what you come up with! The folding can get confusing so I suggest Youtubing it or trying to follow my very poor photos of the process below.

Eggplant Scaccia (Lasagna Bread)

This Sicilian street food, also known as lasagna bread, is incredibly thin layers of dough folded up to make an absolutely decadent, crusty sandwich.
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Equipment

  • baking stone

Ingredients
  

  • 3 cups semolina flour
  • 1 t salt
  • 2 T olive oil
  • 1 cup water
  • 3 cups tomato sauce
  • 1 eggplant peeled and sliced into disks
  • 1-2 cups mozarella cheese

Instructions
 

  • In a stand mixer fitted with a dough hook, or by hand, combine the semolina flour, salt, and olive oil.
  • Add the water ¼ cup at a time, waiting until it is completley combined before adding more.
  • Knead for 5 minutes. Cover and let rest for 30 minutes.
  • Place a baking stone in your oven and heat it to 500° F.
  • Dust your countertop with semolina flour and roll out the dough as thin as you can get it.
  • Spread a layer of sauce, eggplant, and cheese over the dough.
  • Fold the sides in horizontally, so they meet in the middle. Do not completely fold it in half.
  • Spread another layer of sauce, cheese, and eggplant on top.
  • Fold the sides in vertically, so they meet in the middle. Do not completely fold in half.
  • Spread one more layer of sauce, cheese, and eggplant.
  • Fold in half like you're closing a book.
  • Place the scaccia on a piece of parchment paper. Place it on your baking stone and bake for 10 minutes.
  • Reduce the heat to 400° F and bake for an additional 40 minutes.

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