Some foods find you. Others you have to hunt for. Scaccia belonged firmly in the second camp. I first came across it years ago in an online newspaper article. It mentioned this strange folded bread from the Ragusa area of Sicily; part pizza, part focaccia, part something entirely its own. Nobody I knew had ever heard of it.
Even in my native UK, where Italian food is incredibly popular and well represented, scaccia might as well not exist. That only made it more intriguing. When a dish is that local, that unknown, my curiosity goes into overdrive. So, I did what any food obsessive would do: fell down a rabbit hole of half-translated recipes, blog posts and fragmentary instructions.
