Sfincione (Palermo)
Palermo's original: focaccia-thick, slow-cooked onion, anchovy, caciocavallo, breadcrumb to keep the top dry. The Sicilian that predates American adaptation.
Part of the Sicilian family.
Equipment
- 12×16" half-sheet pan
Dough ingredients
Resize this dough →| Ingredient | Baker's % | Grams |
|---|---|---|
| Bread flour | 90.0% | 392 g |
| Semolina | 10.0% | 44 g |
| Water | 78.0% | 340 g |
| Fine sea salt | 2.2% | 10 g |
| Instant dry yeast | 0.4% | 2 g |
| Olive oil | 3.0% | 13 g |
| Total (1 × 800 g) | 183.6% | 800 g |
Toppings (per pizza)
- 200 g Yellow onion, slow-cooked
- 120 g Crushed tomato
- 4 slice Anchovy fillets (chopped)
- 60 g Caciocavallo or aged provolone (grated)
- 30 g Toasted breadcrumb
- 1 pinch Dried oregano
- 3 tbsp Olive oil (for the pan and surface)
Steps
- Cook onions35 min
Sweat 200 g sliced yellow onion in 1 tbsp olive oil over low heat for 30+ minutes until pale gold and silky. Cool.
- Mix dough10 min
Combine and knead 8 minutes; this is a slack, focaccia-like dough.
- Cold ferment24 h
Refrigerate the bulk dough 24 hours.
- Pan press1 h
Oil the half-sheet pan with 2 tbsp olive oil. Press dough; rest 60 minutes; dimple with fingertips to spread to corners.
- Pan proof1 h
Cover and proof 1 hour until visibly puffed.
- Top
Spread the cooked onions across the dough. Spoon the crushed tomato in dollops. Scatter chopped anchovy. Light grate of caciocavallo. Scatter breadcrumb evenly. Pinch of oregano. Drizzle with 1 tbsp olive oil.
- Bake25 min
475 °F middle rack, 22–28 minutes, until the bottom is dark gold and the breadcrumbs are crisp.
- Rest5 min
Cool 5 minutes before cutting into squares.