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Layered Ragusana flatbread folded with tomato and cheese fillings bakes into crispy, cheesy sheets. A vegetarian mediterranean comfort food perfect for family meals and picnics.
In a large bowl, combine all-purpose flour, active dry yeast, sugar, and 1.5 teaspoons salt. Add warm water and 3 tbsp olive oil, then knead until a smooth, elastic dough forms—about 10 minutes. Cover and let rise in a warm place for 1 hour.
Meanwhile, in a saucepan over medium heat, cook crushed tomatoes with remaining 0.5 tsp salt, black pepper, and dried oregano. Simmer for 18–20 minutes, stirring occasionally, until thickened and most moisture evaporates. Remove from heat and cool to room temperature, then stir in chopped fresh basil.
Preheat oven to 425°F (220°C). Divide the dough into two equal portions. Roll out the first piece on a lightly floured surface into a thin, large rectangle.
Spread half the tomato mixture evenly over the dough, leaving a 1-inch border. Dot with half the ricotta and mozzarella. Fold the dough edges inward, then fold in thirds like a letter. Lightly brush the surface with olive oil.
Repeat with the second portion of dough and remaining fillings. Transfer both assembled scacce to a parchment-lined baking sheet. Bake for 24–28 minutes or until golden brown and crisp. Cool on wire racks for at least 10 minutes before slicing and serving.
