Sfincione alla Palermitana Homemade

Name: Sfincione alla Palermitana Homemade
Prep time: 60 min
Cook time: 210 min
Total time: 270 min
Yield: 6 Portionen
Ingredients: Flour 00; Water; Durum wheat flour or semolina; Brewer’s yeast; to taste Salt; to taste Extra virgin olive oil; to taste Dried oregano; Peeled tomatoes; Water; to taste Extra virgin olive oil; Onions; Anchovy fillets; Caciocavallo; Anchovy fillets; to taste Extra virgin olive oil; to taste Dried oregano; to taste Breadcrumbs

Pizza

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Cook Time

4 h 30 min

Servings

Difficulty

Easy

Prep Time

60 Min

This Thermomix® recipe for Sfincione alla Palermitana Homemade is ready in 4 h 30 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

The Palermitan sfincione is a true delight, an explosion of Mediterranean flavors! This recipe, which I often prepare for family dinners, is a tribute to the Sicilian tradition. The soft and fragrant base, enriched by the intense flavor of tomato, caramelized onions and anchovies, is simply irresistible. Grated caciocavallo and dried oregano complete the picture, giving an intoxicating aroma. Perfect as an appetizer, main course or for a buffet, sfincione is a great alternative to pizza. Preparation takes a little time for leavening, but the end result is well worth the wait. A tip? Serve it lukewarm to best enhance its flavors!

Ingredients (17 ingredients)

Flour 00
Water
Durum wheat flour or semolina
Brewer’s yeast
to taste Salt
to taste Extra virgin olive oil
to taste Dried oregano
Peeled tomatoes
Water
to taste Extra virgin olive oil
Onions
Anchovy fillets
Caciocavallo
Anchovy fillets
to taste Extra virgin olive oil
to taste Dried oregano
to taste Breadcrumbs

Preparation (10 steps)

Dough preparation

Thermomix® Setting

10 Sec./Speed 3

Pour the flour 00, the durum wheat flour (or semolina) and the crumbled brewer's yeast into the bowl. Mix for 10 Sec./speed 3.

Dough with water and salt

Thermomix® Setting

5 min/Kneading speed

Add half of the water to the bowl and knead for 2 Min./kneading stage. Add the rest of the water and salt, then continue kneading for another 3 Min./kneading stage.

300

Adding the oil

Thermomix® Setting

2 min/Kneading speed

Add the extra virgin olive oil and knead for another 2 Min./kneading stage, until completely absorbed.

120

First leavening

Transfer the dough to a lightly floured work surface, make folds in the dough (as described in the original recipe) and let it rest covered for about 3 hours in a warm, dry place. No Thermomix settings required for this step.

Preparation of the sauce

Thermomix® Setting

5 min/248°F/Speed 1 120

Cut the onions into julienne strips. Put the onions, anchovy fillets and extra virgin olive oil in the bowl. Sauté for 5 Min./120°C/speed 1.

300

Cooking the sauce

Thermomix® Setting

10 min/212°F/Speed 1 100

Add the peeled tomatoes and water. Cook for 10 Min./100°C/speed 1.

600

Cooling the sauce

Transfer the sauce to a bowl and let it cool completely. No Thermomix settings required for this step.

Spreading the dough

Grease a 30x40 cm baking tray with oil and spread the dough inside. No Thermomix settings required for this step.

Second leavening

Distribute the chopped anchovy fillets on the surface of the dough and let it rise for about 40 minutes. No Thermomix settings required for this step.

Filling and cooking

Sprinkle the diced caciocavallo, tomato and onion sauce, dried oregano and breadcrumbs on the focaccia. Bake at 250°C for 15 minutes on the bottom of the oven, then on the upper middle shelf for another 15 minutes or so. No Thermomix settings required for this step.