Recipe and styling by Nomvuselelo Mncube
Lasagne bread (Scaccia)
- 330g white bread wheat flour + extra, to dust
- 80g semolina
- 2 tsp dried yeast
- 1 tsp salt
- 1 tbsp white sugar
- 3 tbsp olive oil
- 250ml (1 cup) warm water
- 1 tbsp olive oil + extra, to brush
- 1 large red onion, peeled and diced
- 1 garlic clove, peeled and minced
- ½ tsp dried chilli flakes
- 1 tsp fennel seeds
- 1 red pepper, seeded and diced
- 2 red apples, cored, peeled and grated
- salt and freshly ground black pepper, to taste
- 4 sage leaves, chopped + extra, to garnish
- large handful fresh flat-leaf parsley, chopped
- 2 x 70g packets prosciutto
- 150g mozzarella, torn
- 150g Pecorino, finely grated
For the dough, mix the white bread wheat flour, semolina, dried yeast, salt and white sugar together in a large bowl. Make a small well in the centre of the dry ingredients, then pour in the 3 tbsp olive oil and warm water. Using your hands, slowly work the dry ingredients into the wet until a soft dough forms. Turn the dough out onto a clean, dry work surface then sprinkle with a little white bread wheat flour. Knead the dough until smooth, 5 – 8 minutes.
Transfer the dough to a lightly greased bowl and cover with cling film. Set aside to rest in a warm, draught-free space until doubled in size, about 1 hour.
While the dough is resting, prepare the filling. Heat the 1 tbsp olive oil in a large saucepan placed over medium heat. Add the onion and saute until soft and translucent, about 3 – 4 minutes. Add the garlic, dried chilli flakes, fennel seeds, diced red pepper and grated apples. Cook over medium heat, stirring occasionally, until the red pepper and apples have softened, about 4 – 5 minutes. Remove from heat, season to taste and stir in the sage leaves and chopped fresh parsley. Set aside until completely cooled (when the dough has finished resting).
Preheat the oven to 190˚C. Grease and line a standard-sized loaf tin with baking paper. Set aside until needed.
Tip the dough out onto a lightly floured work surface and roll it out into a 40 x 30cm rectangle. Spoon half the filling mixture onto the dough, leaving a 1cm-border around the edges. Top with half the prosciutto and sprinkle half the cheeses over.
Turning the dough to face you lengthways, fold both the left and right-hand-side edges inwards so they meet in the centre of the rectangle. Spoon the remaining ½ of the filling mixture onto the dough, top with the remaining prosciutto and sprinkle the remaining cheeses on top.
Fold the top and bottom ends of the rectangle inward so they meet in the centre, then bring the top and bottom corners of the rectangle together so as to fold the shape in half, like a book.
Transfer the dough to the prepared loaf tin, then lightly brush the top with some olive oil.
Bake in the preheated oven until the dough is crispy and golden brown, 35 – 40 minutes. Remove from oven and leave in the tin to cool slightly. Once cool enough to touch, transfer the loaf to a wire cooling rack until completely cooled.
Cut the loaf into slices, then garnish with fresh sage leaves. Serve and enjoy at room temperature or slightly warm.