SICILY - Sfincione
SKU:
Sicilian Sfincione (Savory Pizza Bread)
Prep & Cook Time: 1 hour 30 minutes
Servings: 6–8
Preheat: 430°F
Ingredients
For the Dough:
- 17 oz Viaggio flour
- 0.88 oz fresh brewer’s yeast
- 1¼ cups water
- 0.4 oz salt
- 2 tbsp Viaggio extra virgin olive oil
- A pinch of sugar
For the Topping:
- 2 onions, thinly sliced
- 2 cups Viaggio Italian peeled tomatoes
- 10 anchovy fillets
- 1 slice Caciocavallo cheese
- Grated Caciocavallo, to taste
- Breadcrumbs, for sprinkling
- Oregano, to taste
- Viaggio extra virgin olive oil, to taste
- Salt and pepper, to taste
Instructions
- In a large bowl, sift the flour and mix in the salt. Make a well in the center and add the yeast, a pinch of sugar, and 2 tablespoons of water. Let the yeast soften, then mix it into the flour. Add the olive oil and gradually pour in the remaining water, kneading until the dough becomes smooth and uniform.
- Transfer the dough to a floured surface and knead for about 5 minutes. Place it in a greased bowl, cover, and let rise in a warm place for 1½ hours, or until doubled in size.
- In a skillet, heat 2 tablespoons of olive oil and sauté the onions over low heat for about 10 minutes until soft and golden. Add 4–5 anchovy fillets and stir until they dissolve into the onions.
- Blend the peeled tomatoes and add them to the pan along with a cup of water and a pinch of salt. Simmer on medium-low heat until the sauce thickens and reduces.
- Preheat the oven to 430°F (220°C). Grease a baking tray with olive oil and press the dough into it, shaping it with your hands and leaving a slightly raised edge.
- Distribute the remaining anchovy fillets over the dough, pressing them in slightly. Add slices of Caciocavallo cheese, then pour the onion-tomato sauce over the top. Season with pepper and oregano. Sprinkle with grated Caciocavallo and a generous handful of breadcrumbs.
- Let the assembled sfincione rest for another 30 minutes. Bake for 20–30 minutes, or until golden and crisp on the edges. Serve warm or at room temperature.
ENJOY!
