Scaccia

Ingredients:

Sauce

• 2 tbsp. l. olive oil
• 0.5 tsp red pepper flakes
• 3 cloves garlic, grated
• 1 can (800 g) of canned crushed tomatoes
• 0.5 tsp Italian seasoning
• 1 fresh sprig of basil

Dough

• 3 and 1/4 cups durum flour, plus extra for working with the dough
• 2 tbsp olive oil + extra for greasing

Filling and topping

• 1 and 1/4 cups grated provolone cheese (about 140 g)
• 1 and 1/4 cups grated Parmesan (about 170 g) + extra for sprinkling
• 1/3 cup tightly packed torn fresh basil leaves
• Italian seasoning, for sprinkling
• Red pepper flakes, for sprinkling

Preparation:

1. Sauce:
   
   In a medium saucepan over medium heat, heat the olive oil. Add the red pepper flakes and garlic and cook, stirring, until the garlic is slightly softened, about 1 minute. Add the crushed tomatoes, Italian seasoning, basil, and 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce thickens slightly and the flavors are combined, about 15 minutes. Discard the basil and let the sauce cool while you mix the dough.
2. Dough:
   
   In a large bowl, combine the flour with 1 teaspoon of salt. Add the butter and 1 cup of lukewarm water and knead into a sticky dough. If the dough crumbles when pressed, add more water, 1 tablespoon at a time. Transfer the dough to a work surface and knead until smooth and elastic, 5-7 minutes. Wrap tightly in plastic wrap and let sit at room temperature for 30 minutes.
3. Place a pizza stone or large upside-down baking sheet on the bottom rack of the oven and preheat the oven to 200°C.
4. Filling and topping:
   
   On a lightly floured surface, roll the dough into a 20x26 inch (50x68 cm) rectangle, with the long edge facing you (add more flour as needed to prevent sticking). Combine the provolone and Parmesan in a bowl. Spread 1 cup of the sauce over the dough, leaving a 1-inch (2.5 cm) border. Sprinkle with 1.5 cups of cheese and 3 tablespoons of torn basil. Fold the left and right sides of the dough toward the center so the edges meet in the middle (it's okay if there's a slight overlap).
5. Spread 1/2 cup sauce over the dough, leaving a 1-inch border. Sprinkle with 3/4 cup cheese and 2 tablespoons torn basil. Fold the top and bottom halves of the dough toward the center. Spread 2 tablespoons sauce on the bottom half. Sprinkle with the remaining 1/4 cup cheese and the remaining basil. Fold the top half of the dough over the bottom, allowing the top half to hang out slightly.
6. Carefully transfer the dough to a sheet of parchment paper and prick the top with a fork. Brush with olive oil and sprinkle with Parmesan cheese, Italian seasoning, and red pepper flakes. Place the dough (on the parchment paper) on the hot stone. Bake until crisp and dark golden, about 1 hour. Let cool for 10 minutes.
7. Meanwhile, reheat the remaining tomato sauce. Slice the bread and serve with the tomato sauce for dipping.