Recipe Sfincione

Put the dough in a well-oiled bowl and with a knife make a cross on top of the dough. Place in a pan a drizzle of extra virgin olive oil little water and onions PHOTO 1 and cook them slowly over low heat stirring frequently for.


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Cover with plastic wrap or a cloth and set aside in a warm draught-free place to rise for 2 hours.

Recipe sfincione. The sfincione dough is usually covered with anchovies preserved in oil. Cut the onions into small pieces put them in a pan and cook them in a slow fire with a bit of olive oil. I have already shared with you my recipe for Black Olive Focaccia.

Sfincione photo by Rino Porroveccho. Its a traditional recipe from Palermo and one of the most delicious street foods you can find in Sicily. Then prepare the sfincione dough with the flour sugar salt and olive oil and half of the water.

Sprinkle about a quarter of the grated cheese over the crust then cover evenly with a thin layer of tomato sauce. Sfincione Siciliano is a Sicilian style pizza with a thicker crust just like a focaccia and is baked in rectangular shaped pans. Mix by hand for 10 mins or 5 mins in the mixer until dough is silky.

Since the dough does need to rise it can take some time to prepare. Cover with plastic wrap or a cloth and set aside in a warm draught-free place to rise for 2 hours. After 10 minutes add the tomato paste.

It will be ready when raising it from the pan the dough will be golden and slightly crunchy on the outside but still soft inside. The dough for this authentic Sicilian pizza may vary slightly depending on the sfincione recipe you use. Stir the onions and once cooked add the olive oil.

Sfincione is a spongy deep pan Sicilian pizza topped with tomato onions caciocavallo cheese anchovies and breadcrumbs. Like many old traditional recipes its origins are unclear what we do. Cook for another 15 minutes and once the sauce is ready let it cool.

Desalinate the anchovies remove the bone and mince 12. Let the sfincione with all the ingredients on top rise for at least half an hour. For the dressing of sfincione Palermo Peel the onions and slice them thinly.

However youll notice that I did not include any in my recipe. Drizzle the top generously with more olive oil to taste. Preheat the oven to 250 300 in static mode and bake the sfincione for about 30 minutes keeping an eye on the baking phases.

Tip into a well-oiled bowl cover with a cloth and place somewhere warm for about 40 mins or until doubled in size. Nowadays its topped with tomato sauce but the original version was complete with anchovies sliced tuma Sicilian cheese made from raw sheeps milk breadcrumbs with grated pecorino cheese onions salt and extra-virgin olive oil. Place the flour and salt in a mixer with a dough hook or in a bowl make a well in the middle and pour in the liquid and oil.

Cut the onions into small pieces put them in a pan and cook them in a slow fire with a bit of olive oil. Sprinkle the pizza with the remaining grated cheese breadcrumbs and the oregano. However the dough is always sweetened with sugar or honey and leavened with yeast.

It will not take longer than any other pizza recipe. Put the dough in a well-oiled bowl and with a knife make a cross on top of the dough. Bake until the cheese is melted and the breadcrumbs are lightly browned or about 15 minutes.


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