Sfincione
Sfincione is the quintessential Sicilian pizza, especially in Palermo. Characterized by a soft and spongy dough, it is topped with a generous layer of onion, fresh tomato, salted anchovies, and flakes of caciocavallo cheese. A popular and genuine dish, perfect for festivities and Sicilian food festivals, it captures the authentic flavors of the Messinese culinary tradition.
Preparation
- 1
Dissolve the yeast in lukewarm water. Knead the flour with the dissolved yeast, oil, and salt until you obtain a homogeneous and elastic dough.
- 2
Let the dough rise in a covered bowl for about 1 hour, until the volume doubles.
- 3
Meanwhile, rinse the anchovies under running water, remove the bones, and desalt them. Slice the onion very finely.
- 4
Heat two tablespoons of oil in a pan and gently sauté the onion for 15-20 minutes until soft and translucent.
- 5
Spread the risen dough in an oiled rectangular baking dish of approximately 30x40 cm.
- 6
Distribute the onion mixture on the base, then the drained peeled tomatoes, salt, and pepper. Arrange the anchovies in fillets and top with flakes of caciocavallo cheese.
- 7
Sprinkle with oregano to taste and drizzle with extra virgin olive oil over the surface.
- 8
Bake in a preheated oven at 200°C for 30-35 minutes until golden. The sfincione should be crispy on the outside and soft on the inside.
- 9
Remove from the oven and serve hot, cut into rectangles.
Chef's Tips
Traditional sfincione is served on its own, not sliced into triangles like Neapolitan pizza. Be sure to desalt the anchovies thoroughly to avoid making the dish too salty. If you prefer a less pungent version, you can use fewer anchovies or omit the black pepper.