Catanese Scacciata: the savory pie typical of Eastern Sicily, a flaky crust enclosing a rich and flavorful filling

Scacciata Catanese

03/05/2026

The Catanese Scacciata is much more than a simple stuffed focaccia: it’s an iconic dish from Eastern Sicily, especially the area around Mount Etna. This savory pie is perfect as a main course, combining the rustic texture of durum wheat semolina with a rich, flavorful filling.

Its origins go back to peasant cuisine, where it was considered a hearty “poor man’s” dish, ideal for celebrations. Historical records date back to the 17th century, but it gained prominence in 1763 when Prince Giovanni Luigi Moncada of Paternò chose it as the centerpiece for his Christmas Eve table. Since then, Scacciata has become a holiday favorite, although it is now enjoyed year-round.

The name comes from the Italian verb “scacciare”, meaning “to press” or “to flatten”, referring to the thin, leavened dough that encloses a savory filling full of the flavors of the Sicilian countryside.

Today, we make it following the recipe of our Cesarina Maria Luisa from Catania:

“This is my family’s version, with vegetables, sausage, olives, and local cheese: a true delight!”

Catanese Scacciata by Cesarina Maria Luisa

Catanese Scacciata

The savory pie typical of Sicilian tradition

DifficultyMedium

Preparation time4h

Cooking time30m

Servings8

€

CostMedium

Ingredients

For the dough:
450 g durum wheat semolina
35 g lard (or 30 g extra virgin olive oil)
1 teaspoon sugar
250 ml warm water
10 g salt
1 packet dry yeast
For the filling:
1 cauliflower
Black olives, to taste
250 g sausage
500 g tuma (or primo sale cheese)
Salt and pepper, to taste
Fresh spring onion, to taste

Method

For the dough:

In a bowl or stand mixer, add the flour, dry yeast, and sugar.
Make a well in the center and pour in the warm water.
Start kneading. Halfway through, add the lard (or olive oil) and finally the salt (salt should not touch the yeast directly at the start).
Knead vigorously for at least 10–15 minutes until the dough is smooth, elastic, and not sticky.
Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place (for example, in a turned-off oven with the light on) for about 2–3 hours, or until it has doubled in size.

Assembly and baking:

Take the risen dough and divide it into two portions: one slightly larger (for the base) and one smaller (for the top).
Roll out the larger portion into a thin sheet according to the size of your rectangular or round pan (I use a 32 cm round pan).
Place it in the oiled pan, letting the edges hang over.
Spread the filling over the base, layering carefully: a layer of tuma or fresh pepato slices, blanched and seasoned cauliflower, raw sausage pieces, black olives, fresh spring onion, and another layer of tuma or pepato. Drizzle a little olive oil on top.
Roll out the smaller portion of dough and use it as a lid, then seal the edges by folding the base dough over the top dough and pinching to adhere.
Prick the surface with a fork and brush with some olive oil.
Bake in a preheated oven at 230°C (450°F) for about 20 minutes, until golden, then lower the temperature and bake for another 10 minutes.
Remove from the oven and let the Scacciata cool for at least 10–15 minutes before slicing and serving.