Sfincione palermitano
Sfincione is Palermo’s thick, spongy focaccia, topped with a sweet onion and tomato sauce, anchovies, caciocavallo, oregano and toasted breadcrumbs.
CKContributed by The Castruriali Kitchen · CastrorealeSee all their recipes →Ingredients
- 250 gsemola rimacinata (fine durum wheat flour)
- 250 gstrong white bread flour
- 7 gdried yeast (1 sachet)
- 350 mllukewarm water
- 10 gfine salt
- 3 tbspCastruriali extra virgin olive oil (plus more for the tin)Olive oil goes into the dough, the onions and over the top before baking.
- 5 tbspCastruriali extra virgin olive oilOlive oil goes into the dough, the onions and over the top before baking.
- 2 large onions, thinly sliced
- 400 gtinned chopped tomatoes or passata
- 6 anchovy fillets in oil, chopped
- 120 gcaciocavallo (or provolone), half diced and half grated
- 2 tspdried oregano
- 50 gdried breadcrumbs
- salt and black pepper
Method
Make the dough. Dissolve the yeast in the water. Mix with both flours, then add the salt and oil and knead for 10 minutes until smooth and soft (it will be quite sticky). Cover and leave to rise in a warm place for about 2 hours, until doubled.
Cook the onions. Meanwhile warm 3 tablespoons of the oil in a wide pan, add the onions with a splash of water and a pinch of salt, cover and cook gently for 15 minutes until very soft. Add the tomatoes and half the anchovies and simmer, uncovered, for 20 minutes until thick. Season and cool.
Second rise. Oil the tin generously. Press the dough into it with oiled fingers right to the corners, about 2 cm (¾ in) thick. Cover and leave for 45 minutes until puffy.
Top. Heat the oven to 220°C (425°F) or 200°C fan. Press the diced cheese and remaining anchovies into the dough with your fingertips. Spread the sauce over the top. Toss the breadcrumbs with the grated cheese, oregano and the remaining 2 tablespoons of oil and scatter over.
Bake. Bake for 25–30 minutes until the base is golden and crisp underneath and the crumbs are toasted. Rest for 10 minutes before cutting into squares.