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The sfincione or spinciuni in Sicilian is a typical product of the gastronomy of Palermo (and not only) and is an ancient recipe whose main ingredient is the pizza dough (soft and leavened, similar to a sponge) with a sauce based on tomato, onion, anchovies, oregano and Caciocavallo (Palermitano or Ragusano) I used Calabrian caciocavallo, not having the Sicilian one!
I've wanted to make it for a long time and finally here it is in all its beauty and above all GOODNESS! Believe me, it's amazing, the whole thing is perfect! In short, the sweetness of the onion and the flavor of the anchovies I highly recommend you try it!
⏱️ 1st Step of growth for 3-4 hours or until the volume doubles
⏱️ 2nd growth step for about 1 hour after spreading it on the pan!
🌡️ We bake at 220° Static - 210° Ventilated for approximately 20 minutes
📝Ingredients:
400 g 0 flour (or half Manitoba, half 00 flour)
200 g Water (slightly warm)
30 g Oil
10 g fresh brewer's yeast (4 dry)
5 g Sugar
10 g Salt
📝For the seasoning:
4-5 golden onions
400 ml Tomato Pulp
7-8 Anchovy fillets in oil
Caciocavallo or Provola or other cheese
2 tablespoons breadcrumbs
Oil, salt, chilli pepper, oregano
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