A delicious, traditional Italian scaccia, that is a bit like a cross between a pizza and a pasta. The layers are reminiscent of lasagna pasta layers, filled with tomato sauce and cheese.
In a large bowl, whisk together the sugar, yeast and lukewarm water and let stand until foamy, about 10 minutes. Stir in the semolina flour, 1 tablespoon olive oil, and the 1⁄2 teaspoon salt until the dough comes together. Scrape the dough onto a lightly floured work surface and knead until smooth, about 8 minutes. (Dough will start out very dry and crumbly, but keep working it and it will come together as a smooth, moist dough). Transfer the dough to a clean bowl, cover with plastic wrap, and let stand at room temperature until doubled in size, about 2 hours. (Dough is very slow rising, as there is very little yeast in it, so be patient).
Meanwhile, pour the tomatoes and their juice into a blender and purée until smooth. In a small saucepan, over medium heat, warm the remaining 1 tablespoon olive oil. Add the garlic and cook, stirring, until fragrant and beginning to brown, about 2 minutes. Pour the tomatoes into the saucepan along with the remaining 1 teaspoon sugar, bring to a simmer, and cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes. Remove the sauce from the heat, stir in the basil, and season liberally with salt and pepper. (When seasoning, bear in mind that the dough has little salt, so be sure that the sauce is well seasoned, so the finished dish is).
Heat the oven to 450° Line a 9-by-5-inch loaf pan with parchment paper. Scrape the dough onto a lightly floured work surface. Using a rolling pin, flatten the dough into a 1/16-inch-thick, 25-by-18-inch rectangle, and position the rectangle so that a long side is nearest to you. This process will take quite a bit of rolling. If dough seems to be shrinking back after rolling, allow to rest a few minutes, then start rolling again. You will eventually get there (or close). If dough seems so thin it is ripping, stop rolling and proceed.
(I found it handy to lightly mark my dough in 5-inch increments, so I had a visual reminder of where the fifths of the dough was, when spreading the sauce).
Spread half of the tomato sauce over the middle three-fifths of the rectangle (ie: leaving the left and right 5-inches bare).. Fold the two plain sides of the dough over the sauced center, so their edges overlap slightly in the middle of the rectangle. (Your dough piece is now roughly 15-inches wide by 18-inches long.)
Spread the remaining sauce over the left two-thirds of the dough and sprinkle the sauce. Fold the righthand, plain (un-sauced third) over the sauce, then fold the lefthand side of dough over, like completing the tri-fold of a letter. (Your dough piece is now roughly 5-inches wide and 18-inches long). Take the far open end of the dough and fold it back towards you to meet the open end closest to you. (Your dough piece is now roughly 5-inches wide by 9-inches long.)
Carefully transfer the pie to the prepared loaf pan (I find two spatulas under each end of the dough handy to lift and move it as quickly as you can). Pierce the top with the tines of a fork (to allow steam to escapand bake until dark brown on the top and lightly charred at the edges, about 1 hour. Immediately invert the pie onto a rack, remove the loaf pan and parchment paper, and let the pie cool in this position for 10 minutes. Invert the pie right-side-up before serving.
Notes
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!