Folded Flatbread With Ricotta & Fennel Seeds Recipe – Folded Italian Scacce Ragusane

Folded Flatbread With Ricotta & Fennel Seeds Recipe

This Folded Flatbread With Ricotta & Fennel Seeds Recipe brings the flavors of Sicily to your kitchen with soft, folded flatbreads filled with creamy ricotta, fresh parsley, and aromatic fennel seeds. Featured on Bonacini’s Italy, chef Michael Bonacini demonstrates how this simple yet flavorful Italian flatbread can be made at home, delivering a golden, savory loaf that is perfect for lunch, a snack, or sharing with friends and family.

The Inspiration

Scacce Ragusane, originating from the city of Ragusa in Sicily, are traditional folded flatbreads often enjoyed as street food or festive treats. The name “scacce” refers to the act of folding the dough over a savory filling, creating a layered pastry that is soft on the inside with a golden, crisp exterior.

Chef Michael Bonacini celebrates this Sicilian specialty on Bonacini’s Italy, showing viewers how careful folding and layering of fresh ricotta and herbs produces a loaf that is both visually appealing and bursting with flavor. The addition of fennel seeds introduces a fragrant, slightly sweet note that complements the creamy ricotta and fresh parsley. These loaves are a perfect example of how regional Italian cuisine highlights simple ingredients with thoughtful preparation to create memorable dishes.

Ingredients

Dough

• 3 cups (710 ml) durum wheat flour
• ¾ teaspoon (3.75 ml) salt
• 1 cup (240 ml) warm water
• 2 tablespoons (30 ml) olive oil

Filling

• 2.2 pounds (1 kg) fresh ricotta
• ¼ cup (60 ml) chopped flat-leaf parsley
• 3 tablespoons (45 ml) fennel seeds
• Olive oil, for drizzling
• Salt and pepper

Method

• Combine flour and salt in a large bowl. Gradually add some of the water, then pour the olive oil into the water, and add the rest of the water, working it in with your free hand little by little as you do.
• Once all the water is added, mix well with hands, working the dough until it forms a soft, smooth ball.
• Set aside to rest in a bowl covered in plastic wrap for 1 hour.
• Preheat oven to 350 F (175 C).
• In a large bowl, mix together the ricotta, parsley, and fennel seeds.
• When the dough has rested, divide in 2 equal parts. Dust one half with flour and roll out into a very large, very thin rectangular shape.
• Use a rubber spatula to spread the ricotta mixture on the dough in an even layer, leaving a 1-inch (2.5 cm) border.
• Drizzle with olive oil and season with salt and pepper.
• Fold the long sides of the dough in towards the middle so that they slightly overlap in the centre, making a wide flat rectangle half the size of the first.
• Over one half of the rectangle, spread another even layer of the ricotta, leaving a 1-inch (2.5 cm) border again.
• Drizzle with olive oil.
• Now take the short edges of the dough and fold over once to close, like a wallet, with the ricotta mixture inside.
• Use your finger to run some water along the borders of the dough, then press down on the edges to secure the filling inside.
• Repeat with remaining dough and filling to make a second layered folded flatbread.
• Transfer the pockets to a parchment paper-lined baking sheet. Brush with a little olive oil and bake for 30-35 minutes, until golden.
• Remove from oven and let cool a little, then cut into pieces and serve.
• Buon Appetito!

Serving Suggestions

Scacce Ragusane are best enjoyed warm, with the soft ricotta and aromatic fennel still tender inside the crisp, golden bread. They make a fantastic lunch, snack, or addition to a Mediterranean-inspired antipasto spread. Pair the flatbreads with a simple salad of arugula and cherry tomatoes, a drizzle of extra virgin olive oil, and a glass of Sicilian white wine, such as Grillo or Inzolia, to complement the creamy filling. These loaves are also ideal for entertaining—arranged on a platter, they make an attractive centerpiece that invites sharing and conversation. Leftovers can be gently reheated in the oven to restore their crisp exterior.

Final Thoughts

ThisFolded Flatbread With Ricotta & Fennel Seeds Recipe celebrates Sicilian culinary tradition with a simple yet sophisticated flatbread. The combination of creamy ricotta, fresh parsley, and fragrant fennel seeds creates a harmonious balance of flavors, while the folded layers give each bite a satisfying texture.

Chef Michael Bonacini’s method demonstrates that careful preparation and attention to detail—rolling the dough thin, evenly layering the filling, and folding precisely—can turn humble ingredients into a striking, flavorful dish. Perfect for sharing with friends and family, these loaves embody the Italian philosophy of using quality ingredients and traditional techniques to create memorable meals.

Whether served for lunch, as part of a festive spread, or simply enjoyed as a savory snack, Scacce Ragusane delivers both in taste and presentation, offering a slice of authentic Sicilian cuisine in every bite.