SICILY - Sfincione
1h30 minutes
6/8 servings
INGREDIENTS
For the dough:
Viaggio flour 17oz
Brewer’s yeast 0.88oz
Salt 0.4oz
Viaggio extra virgin olive oil 2 tablespoons
Water 1 ¼ cups
A pinch of sugar
For the filling:
2 onions
Viaggio Italian peeled tomatoes 2 cups
Anchovy fillets 10
1 slice Caciocavallo cheese
Grated Caciocavallo to taste
Breadcrumbs
Oregano to taste
Viaggio extra virgin olive oil to taste
DIRECTIONS
Sift Viaggio flour, add salt and stir. Create a hole in the center, add there the yeast, a pinch of sugar and 2 tablespoons of water. As soon as the yeast begins to soften, mix the yeast in the flour so that it melts well then add Viaggio extra virgin olive oil and begin to add water and knead until the dough becomes homogeneous. Knead the dough on a work surface for 5 minutes then let it rise in a greased bowl with oil for 1 hour and a half, it should double in volume. Now prepare the filling. In a pan, pour two tablespoons of Viaggio extra virgin olive oil and add sliced onions. Fry the onion over low heat for about ten minutes until it browns, then add 4-5 anchovy fillets and melt them into the onions.
Add Viaggio Italian peeled tomatoes, previously mixed in the blender, salt, 1 cup of water and cook on medium-low heat until the sauce is reduced. As soon as the dough has doubled in volume, take a oven tray, grease it with oil and add there the dough. Roll out the dough with your hands leaving the edge slightly thicker. Cover the surface of the Sfincione with anchovy pieces pressed lightly with your fingers. Add some slices of Caciocavallo cheese covering the entire surface. Now pour the sauce of onions on top. Add some black pepper and oregano. Cover the surface with grated caciocavallo cheese. Add breadcrumbs and let it rise for 30 minutes more. Bake at 430F for 20-30 minutes.
ENJOY!
