Homemade Palermo Style Sfincione
Pizza
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Cook Time
5 h
Servings
8
Difficulty
Medium
Prep Time
45 Min
Description
The Palermo style sfincione is a real delight that I often prepare for family celebrations. The soft base and the irresistible topping of tomato, onions, caciocavallo cheese and anchovies create an explosion of flavors that recalls Sicily. Preparation takes a little time for the rising, but the end result is well worth the wait. Perfect served warm as an appetizer or as a main course for an informal dinner. A tip? Prepare it in advance, it will be even better!
Ingredients (17 ingredients)
-
375 g 00 flour
-
125 g re-milled durum wheat semolina flour
-
10 g fresh brewer's yeast
-
250 ml water
-
15 g granulated sugar
-
12 g fine salt
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extra virgin olive oil
-
250 g chopped tomatoes
-
2 piece large onions
-
125 g caciocavallo cheese
-
anchovies
-
extra virgin olive oil
-
pepper
-
fine salt
-
breadcrumbs
-
caciocavallo cheese
-
oregano
Preparation (9 steps)
Preparation of the dough
Put 375 g of 00 flour and 125 g of re-milled durum wheat semolina flour in the bowl. Crumble 10 g of fresh brewer's yeast with your hands and add it to the bowl. Set 2 Min./Kneading stage.
Addition of liquid ingredients
With the Thermomix running, pour in 250 ml of water in a thin stream. Add 15 g of granulated sugar and 12 g of fine salt. Set 3 Min./Kneading stage.
First rising
Transfer the dough to a lightly floured work surface and form a ball. Put the dough in a bowl, cover with transparent film and let it rise in the oven off with the light on for about 3 hours.
Preparation of the topping: onions
Put 2 large onions cut into quarters in the bowl and chop for 3 Sec./Speed 5. Transfer the chopped onions to a bowl.
Preparation of the topping: cooking the onions and anchovies
Pour extra virgin olive oil to taste into the bowl and anchovy fillets to taste and cook for 3 Min./120°C/Speed 2.
Addition of onions and tomato
Add the chopped onions to the bowl and cook for 5 Min./120°C/Speed 1. Add 250 g of chopped tomatoes, fine salt to taste and pepper to taste and cook for 15 Min./100°C/Speed 1.
Second rising
Take the dough and transfer it to a rectangular baking tray greased with extra virgin olive oil, spread it to form a uniform layer. Cover with food film and let rise for another hour.
Filling and baking
After the second rising time, distribute 125 g of caciocavallo cheese cut into cubes and anchovy fillets to taste on the surface of the dough. Spread the sauce distributing it over the entire surface without reaching the edges. Cook in the preheated oven at 200 °C for about 15 minutes.
Browning
Remove from the oven, add breadcrumbs to taste, more grated caciocavallo cheese to taste, oregano to taste and a drizzle of oil for browning. Brown by putting the baking tray in the oven a second time for another 10 minutes or so.
Finished cooking? Great! 🎉
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Created by
Giulia Fontana
3
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat, Rye, Barley, Oats, Spelt, Kamut
- Milk (including lactose)
- Fish: all fish species
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