One of the things I love most about Italian cooking is how regional it is. Travel from one area of Italy to another, and you will often find entirely different specialties, ingredients, and cooking traditions. In fact, recipes can change dramatically from one town to the next, shaped over generations by what was locally available, the climate, and family tradition. There really is no single definition of “Italian food,” but rather a wonderful collection of regional cuisines.
Sfincione is a perfect example. A specialty of Palermo in Sicily, sfincione is often described as Sicilian pizza, although it is quite different from the thin, crisp pizzas most of us are familiar with. The dough is thick, soft, and airy—somewhere between pizza and focaccia—and traditionally topped with a savory mixture of onions and tomatoes, along with anchovies, cheese, oregano, and a generous scattering of breadcrumbs.
The name sfincione is thought to relate to its soft, spongy texture, and that texture is really what makes this dish special. The dough should have a tender, almost pillowy interior while becoming golden and lightly crisp along the bottom and edges. The breadcrumbs on top toast as the sfincione bakes, adding another layer of texture and absorbing some of the flavorful olive oil and tomato juices.
Like so many traditional Italian dishes, there are countless variations depending on the cook and even the neighborhood. Some versions use anchovies more generously, while others use just enough to provide a subtle salty depth. Caciocavallo is a traditional cheese choice, though other aged cheeses may be substituted when necessary. What remains consistent is the combination of a substantial, fluffy crust with a deeply flavored onion and tomato topping.
Sfincione is wonderful served warm from the oven, but I think it is equally delicious at room temperature, which makes it ideal for casual entertaining or as part of an antipasto spread. Cut it into squares and serve it as a snack, light lunch, or alongside a crisp salad. It is rustic, satisfying Sicilian cooking at its best and another wonderful reminder of just how diverse Italy’s regional food traditions truly are.
Ingredients
- 1 Package Instant Dry Yeast (8 grams)
- 1 1/4 Cups Warm Water
- 3 1/2 Cups All-purpose Flour
- 1 Teaspoon Salt
- 2 Tablespoons Olive Oil
- 2 Tablespoons Olive Oil
- 6 Anchovies
- 1 Medium Onion, Chopped
- 2 Garlic Cloves, Minced
- 1 (14 Ounce) Can Crushed Tomatoes
- 1 Teaspoons Dried Oregano
- Salt & Pepper To Taste
- Red Pepper Flakes
- 3/4 Cup Dried Breadcrumbs
- 1 1/2 Cups Grated Caciocavallo Cheese
- Salt & Pepper
- Olive Oil
Instructions
- In a large bowl, dissolve the yeast and let sit 10 minutes until foamy.
- Add the flour, salt, oil, and mix well with the yeast mixture.
- Dump the dough onto a lightly floured counter top and knead by hand until smooth, about 10 minutes.
- Transfer dough to a lightly oiled bowl, cover and let the dough rise until doubled, about 2 hours.
- To make the sauce, heat the oil in a pot over medium heat and once hot, add the onion.
- Cook until translucent, about 5 minutes.
- Add the anchovies and break up with a fork.
- Add the garlic and cook just a minute or two.
- Add the tomatoes, salt, pepper, oregano, and pepper flakes and stir.
- Reduce heat to a simmer and cook 30 minutes.
- Once the dough is ready, oil a 10×16 inch baking sheet with a rim and then gently stretch the dough into the pan.
- Cover with a towel and let rise 45 minutes.
- Preheat oven to 425 degrees F.
- Spread half the cheese over the dough.
- In a small bowl, mix the remaining cheese and breadcrumbs, and season with salt and pepper.
- Spread the crumb mixture over the cheese, then drizzle with olive oil.
- Bake for about 25 minutes, or until the bottom and sides are brown and the breadcrumb cheese mixture is crisp.
- Cool 10 minutes, cut into squares and enjoy!
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 758Total Fat: 25gSaturated Fat: 10gUnsaturated Fat: 15gCholesterol: 49mgSodium: 896mgCarbohydrates: 106gFiber: 6gSugar: 3gProtein: 27g