Sfincione Siciliano
Palermo's thick Sicilian pizza — sfincione (from the Arabic sfang for sponge), a soft, thick focaccia-like pizza topped with a cooked tomato sauce, anchovies, sautéed onions, caciocavallo cheese and dried breadcrumbs. Not like any pizza you know — the dough is incredibly soft and airy, the topping is cooked twice. Sold by street vendors in Palermo on New Year's Eve.
- Total
- 35 min
- Serves
- 8
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Dough: mix flours; dissolve yeast in water; add to flour with salt and oil. Knead 10 minutes. The dough is sticky and wet — do not add flour. Rise 1.5 hours.
About 4 min
Topping: sweat onions until very soft. Add anchovies; let them melt. Add tomatoes; season; cook 20 minutes to a thick sauce.
About 9 min
Oil a 30x40cm deep tray. Spread dough in; dimple; rest 30 minutes.
About 9 min
Spread tomato-onion sauce over; lay caciocavallo slices; scatter breadcrumbs mixed with oregano and olive oil.
About 9 min
Bake at 220°C for 20–25 minutes until the top is golden and the bottom crispy. The sfincione should be very soft inside. Eat warm or at room temperature.
About 3 min
Nutrition per serving (estimate)
- Calories
- 340
- Protein
- 14 g
- Carbs
- 52 g
- Fat
- 10 g
- Fibre
- 3 g
- Sugar
- 5 g
- Sodium
- 660 mg
Contains: gluten, dairy, fish
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Recipe by Boon Tools.