Giovanna Giglio Cascone, a homecook in Ragusa, Sicily, makes this delicious tomato-and-cheese filled bread every Easter.
2. Meanwhile, heat remaining oil in a 2-qt. saucepan over medium heat. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add tomatoes and basil, season with salt and pepper, and cook, stirring occasionally, to meld flavors, about 10 minutes. Discard basil, remove pan from heat, and set aside to let cool.
3. Heat oven to 500°. Transfer dough to a floured work surface, and using a rolling pin, roll dough into a 1/16"-thick rectangle. Arrange the dough so that the long sides are parallel to you. Spread 1 cup tomato sauce over dough in a thin layer and sprinkle with 1 1/2 cups cheese; season with salt and pepper. Fold left third of dough toward center, spread top with 1/4 cup sauce, and sprinkle with 5 tbsp. cheese; season with salt and pepper. Fold right third over center to meet left edge, and repeat with sauce, cheese, and salt and pepper. Fold in top and bottom so they meet in center; spread top with remaining sauce and cheese; season with salt and pepper. Fold top half over bottom half, like closing a book, and transfer to a baking sheet lined with parchment paper; bake for 10 minutes. Reduce oven temperature to 400° and continue baking until dough is set and slightly charred, about 60-65 minutes. Let cool for 10 minutes before slicing into squares and serving.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.