Scacce Ragusane (Sicilian Stuffed Flatbread)

Activate the Yeast: In a bowl, pour warm water and sprinkle yeast over the top. Let stand until foamy, ensuring the yeast is active. (10-15 minutes)

Form the Dough: In a large bowl, combine 1 1/2 cups of semolina flour, olive oil, and salt with the yeast mixture. Mix with your hands to form a stiff dough, adding more water if necessary to bring it together.

Knead and Rest: Transfer the dough to a lightly floured work surface and knead until smooth. Cover with a bowl and let rest. (30 minutes)

Divide and Shape: Uncover the dough and knead briefly. Divide it into two equal portions, shaping each into smooth balls, using damp hands to help smooth out dough if needed.

First Rise: Generously dust half of a kitchen towel with semolina flour. Place the dough balls on top, sprinkle their tops with more semolina flour, and cover with the other half of the towel. Let the dough rise until almost doubled in volume. (2 hours)

Preheat and Prepare: Preheat your oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and sprinkle it with cornmeal.

Roll Out the Dough: On a lightly floured surface, roll out each dough ball into a very thin circle or oval shape.

First Fold and Fill: In a bowl, combine the pizza sauce and basil. Spread a thin layer of sauce over the dough, leaving a 1-inch border. Scatter provolone cheese evenly over the sauce. Fold opposite dough edges toward the middle to form a rectangle; press lightly to flatten slightly.

Second Fold and Fill: Repeat spreading sauce and scattering provolone over the dough on top of the rectangle. Fold each end toward the center to make a square shape. Spread with a thin layer of sauce and scatter pieces of cheese on one half.

Final Fold and Bake: Fold the square in half, overlapping the edge by about 1 inch. Transfer the scacce to the prepared baking sheet. Repeat the filling and folding process with the remaining dough, sauce, and cheese.

Bake: Bake in the preheated oven until the scacce are very well browned, with some spots getting delightfully charred. (16-18 minutes)

Rest and Serve: Let the baked scacce rest before slicing and serving. (15 minutes)