Sfincione Palermitano – A Classic Sicilian Dish
Sfincione Palermitano is a traditional Sicilian pizza-like dish that has a delicious, hearty combination of dough, tomatoes, cheese, anchovies, and aromatic seasonings. It’s a comforting and flavorful recipe that perfectly embodies the essence of Sicilian cuisine. While it’s often associated with Palermo, its irresistibly rich flavor profile makes it a beloved treat throughout Italy. This dish is perfect for gatherings or as a special weekend meal. Let’s dive into the step-by-step process to recreate this mouthwatering Sfincione Palermitano at home!
Ingredients
For the dough:
| Ingredient | Quantity |
|---|---|
| Water | 330g |
| All-purpose flour (00) | 500g |
| Active dry yeast | 4g |
| Malt | 5g |
| Extra virgin olive oil | 45g |
| Salt | 10g |
For the topping:
| Ingredient | Quantity |
|---|---|
| Canned peeled tomatoes | 700g |
| Yellow onions | 300g |
| Water | 50g |
| Extra virgin olive oil | 40g |
| Caciocavallo cheese | 100g |
| Breadcrumbs | 20g |
| Pecorino cheese, grated | 70g |
| Anchovies in oil | 40g |
| Oregano | to taste |
| Salt | to taste |
Instructions
Step 1: Prepare the Dough
To begin preparing the Sfincione Palermitano, start with the dough. Sift the flour into the bowl of a stand mixer. Add the dry yeast and activate the mixer on medium speed. Gradually pour in the lukewarm water, allowing it to mix slowly with the flour and yeast.
Knead the dough in the mixer for at least 10 minutes, or until it becomes smooth and pulls away from the sides of the bowl, attaching itself to the dough hook. As you continue kneading, gradually add the 35 grams of olive oil. Once the dough has come together, turn it out onto a floured surface, knead briefly by hand to form a smooth ball, and place it in a lightly oiled bowl.
Cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rise in a warm, draft-free area, such as an oven with just the light on. Let it rise for at least 3 hours, or until it has doubled in size.
Step 2: Prepare the Sauce
While the dough is rising, move on to preparing the savory sauce for the Sfincione. Peel and slice the onions thinly. If you prefer a milder onion flavor, you can remove the green inner parts. In a large pan, heat 20 grams of olive oil over low heat. Add the sliced onions and cook them gently for about 10 minutes. Add 50 grams of water to help soften the onions and prevent them from browning too quickly.
Once the onions are softened and translucent, add the canned peeled tomatoes, crushing them gently with a spoon as they cook. Season the mixture with salt and pepper to taste, and allow it to simmer for about 20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. Remove from heat and set the sauce aside to cool to room temperature.
Step 3: Prepare the Toppings
As the sauce cools, you can prepare the remaining toppings for the Sfincione. Cube the Caciocavallo cheese into small pieces and set it aside. In a separate pan, toast the breadcrumbs with the remaining 20 grams of olive oil. Keep stirring frequently to ensure they toast evenly and become golden brown. Once the breadcrumbs are toasted, set them aside.
Grate the Pecorino cheese and set it aside for later use. Finally, open the can of anchovies in oil and drain them. If desired, cut the anchovies into smaller pieces or leave them in larger filets to add a punch of salty flavor to the dish.
Step 4: Assemble the Sfincione
After the dough has risen, it’s time to assemble the Sfincione. Preheat your oven to 200°C (about 400°F). Grease a baking pan (approximately 40×32 cm) with 10 grams of olive oil. Gently deflate the risen dough and place it in the pan. Use your fingers to stretch and press the dough out to the edges of the pan, creating a slightly thick, even layer.
Sprinkle the grated Pecorino cheese and cubed Caciocavallo cheese over the dough, distributing them evenly. Next, scatter the anchovy pieces across the surface of the dough, ensuring they’re spaced out evenly for that signature salty flavor. Pour the prepared tomato sauce over the top, using a spoon to spread it evenly across the dough. Sprinkle the toasted breadcrumbs on top for added texture and crunch, and finish by sprinkling a pinch of oregano over everything.
Step 5: Bake and Serve
Place the pan into the preheated oven and bake for about 50 minutes, or until the top is golden and the edges of the dough are crisp. The Sfincione should smell wonderfully fragrant by the time it’s done, and the cheese should be melted and bubbling beneath the surface.
Once cooked, remove the Sfincione from the oven and let it cool slightly before cutting it into pieces. For the best results, use a serrated knife to slice through the soft, thick dough without squishing it. Serve your Sfincione warm and enjoy the delightful flavors of this traditional Sicilian dish.
Tips for Success
- Let the dough rise properly: Be patient and let the dough rise until it has doubled in size. This will ensure the dough is light and fluffy once baked.
- Make your sauce in advance: Preparing the sauce beforehand allows the flavors to develop and cool to room temperature before you assemble the Sfincione.
- Experiment with toppings: While anchovies are traditional, you can add other ingredients like olives or capers to customize the dish to your tastes.
Sfincione Palermitano is not only a delicious meal; it’s a celebration of traditional Sicilian flavors. Perfect for sharing with friends and family, this dish will transport you straight to the heart of Palermo with every bite. Enjoy making it and savor the richness of Sicilian culinary tradition!
