First of all, prepare the dough: put the semolina in a bowl, pour the yeast, honey and water in the center and start kneading, then add salt and oil and knead until you get a smooth and homogeneous dough.
Cover the bowl with a clean tea towel and leave to rise in a warm place protected from drafts for at least 2 hours or until doubled in volume.
Meanwhile, season the tomato with salt, oil and basil and let it cook for about ten minutes, then let it cool.
Take back the leavened dough, deflate it gently with your hands, divide it into 3 equal parts and roll out each piece into a thin sheet on the floured work surface.
Season with the tomato (without overdoing it, so as not to risk making the pastry soft), the provola cheese cut into thin slices and the finely grated caciocavallo.
Bring the 2 side edges towards the center, joining them together, then sprinkle with more tomato (if you want, you can also add more cheese) and fold the other 2 edges over each other (first bring one up to cover the central third , then with the second cover the first, sealing the edges), as you can see in the photo.
Once all 3 scacce have been prepared, place them on the baking sheet lined with parchment paper, brush with oil, then cook for about 30 minutes or until golden brown in a preheated convection oven at 220 ° C.
The Sicilian scaccia is ready, let it at least cool before serving, or you will burn yourself with hot cheese and tomato.
