Sfincione is a typical Sicilian specialty. Despite the resemblance, it is far from being just a pizza. It’s a surprising bite of Palermo.
Ingredients for 1 baking tin
– flour “00”, 500g
– brewer’s yeast, 25g
– onions, 2
– fresh Sicilian caciocavallo cheese, 200g
– fillets of anchovies in oil, 100g
– peeled tomatoes, 500g
– bread crumbs, 1 handful
– sugar, 1 pinch
– Siclian oregano
– extra virgin olive oil
– salt and pepper
Sift the flour in a wide bowl. Dissolve the yeast in a little warm water, pour it over the flour, add the sugar, a pinch of salt and knead for about 10 minutes, adding some lukewarm water little by little, until the dough is soft and elastic. Make a ball out of it, sprinkle the bowl with flour and cover with a cloth. Let it rise for 2 hours in a dry place, away from airstreams.
Meanwhile, slice the onions thinly and let them soften in a pan with a little oil and 3 tablespoons of hot water. Do not make them brown. Press the tomatoes with a fork and add them in the pan as soon as the onions are ready. Adjust with salt, pepper and cook for 20 minutes at a low flame.
Once the dough has risen, knead it again for a few minutes, adding 2 tablespoons of oil.
Grease a baking tin and stretch out the dough evenly, at a thickness of 2cm. Chop the anchovies into little pieces and cut the caciocavallo cheese in cubes. Stick them into the dough, pressing with your fingers to let them well inside. Let the temperature of the tomato sauce cool a little, then spread it over the dough, including the borders to prevent them from drying up. Grease the breadcrumbs with some oil and spread it all over the surface of the Sfincione. Sprinkle with oregano and let rest for another 40 minutes. Cook in a preheated oven for 220°C for about half an hour, until the borders gain a nice colour.