Recipe for sautéing Raguzan – Italian bread lasagna – Recipes –

This dish is perfect for the summer season.

Skacha is something between calzone and lasagna: bread with filling, filling with thin layers of dough.


For the dough

  • flour in / g – 250 g
  • semolina flour – 250 g
  • fine sea salt – 6 g
  • fresh yeast – 10 g
  • powdered sugar – 1 tsp.
  • warm water – 300-330 ml
  • olive oil – 2 tbsp. l., and also for lubrication

For the filling

  • olive oil – 1 tbsp. l.
  • onion – 2 pieces, finely chopped
  • garlic – 1 grain, finely chopped
  • cherry tomatoes – 500 g, cut into quarters
  • basil – a large handful, the leaves are better to tear or cut
  • cheese – 150 g, finely chopped
  • sea ​​salt and freshly ground black pepper

Add the flour and salt to a bowl and mix well. Mix the yeast and sugar with 100 ml of water, stirring until dissolved. Make holes in the flour and slowly add some of the remaining water, mixing the flour on all sides.

Add the yeast mixture, oil and a little more water, and more flour on all sides to the wells. Continue until you have used up all the flour.

Grease the pan with oil. Spread the dough and knead for about 10 minutes or until the dough is smooth and silky. Put in a clean bowl, cover and let stand for at least an hour or until the dough has doubled in volume. The longer you go up, the better.

While the dough rises, prepare the filling. Heat the olive oil in a medium skillet over medium heat and lightly fry the onions and garlic until soft and translucent.

Add the cherry tomatoes, season well and mix. Cook for another 10 minutes or until tomatoes begin to thicken. Remove from heat and allow to cool. Then mix with basil.

Preheat oven to 200 ° C. Line a baking tray with parchment paper for baking.

When the dough is ready, spread it on a floured work surface. Stretch into a large circle with a diameter of 80 cm and a thickness of 4 mm. Spread three-quarters of the tomato and cheese filling over the dough, leaving a clear edge of about 4 cm at the edges.

Fold the two opposite sides of the circle of dough so that the edges are “in the middle”.

Spread the remaining tomato filling and cheese in the center to cover the dough. Now bend the opposite ends. Starting at the opposite end of yours, stretch the dough to get a clean roll.

Place on a baking tray and grease with olive oil. Bake in the oven for 35-40 minutes or until crispy and golden. Allow to cool before cutting.

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