These sicilian impanate (or scacce) are a very typical at this time of the year, so here is a recipe for you!
Ingredients for 4 people:
- 225 g re-milled durum wheat semolina - Molini Pizzuti
- 150 g type 0 flour - Molini Pizzuti
- 200 ml lukewarm water
- 15 g fresh yeast
- 1 teaspoon salt
Instructions:
- Sift the semolina and flour into a large bowl. Dissolve the fresh yeast in the lukewarm water, then pour it into the bowl.
- Mix with a spoon until the ingredients are roughly combined.
- Add the salt and mix thoroughly to incorporate.
- Transfer the dough to a floured work surface and knead by hand for about 10 minutes until it forms a smooth, elastic ball.
- Shape the dough into a ball, place it in a bowl, and cover with plastic wrap. Let it rise in a turned-off oven with the light on for about 2 hours, or until it doubles in size.
- Once risen, gently deflate the dough with your hands and transfer it to a floured work surface. Divide it into four equal portions and shape each into a ball.
- Cover the dough balls with a damp cotton cloth and let them rise for another hour.
- After the second rise, roll out each dough ball on a sheet of parchment paper lightly brushed with olive oil to form thin disks.
Your dough is now ready to use!
Fill it with whatever you like:
- meat and potatoes
- broccoli and anchovies
- tomato and cheese
- ham and cheese
- leafy greens