Sfincione – Palermo Style Bread Pizza Recipe
The sfincione is a Sicilian pizza. The base is soft and thicker than the one used for a regular pizza and is covered with a mixture of tomatoes, anchovies, cheese, olive oil and sometimes breadcrumbs.
Servings: 6-8
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Ingredients
- 1 teaspoon active dry yeast
- 1/4 cup warm water (110 degrees F)
- 3/4 cup cold water
- 1 teaspoon salt
- 2 1/4 cups bread flour
- 3/4 cup soft bread crumbs
- 1/2 cup olive oil
- 1 large onion, chopped
- 1 (14 ounce) can crushed tomatoes
- 1/2 teaspoon crushed red pepper flakes
- 1 (2 ounce) can anchovy fillets packed in olive oil, drained
Directions
- 1. Sprinkle the yeast over the warm water in a large bowl. Let stand until dissolved, about 5 minutes.
- 2. Stir the cold water and salt into the yeast mixture and gradually stir in flour until the mixture pulls together into dough.
- 3. Remove dough from the bowl and knead on a lightly floured surface for 5 to 10 minutes, until a smooth tight ball can be formed.
- 4. Dust the dough with flour and place in a sealed container or re-sealable bag with plenty of extra room.
- 5. Refrigerate for at least 12 hours, and up to 3 days.
- 6. Preheat the oven to 500 degrees F.
- 7. Stretch out the dough and press into a large oiled baking sheet.
- 8. Use a fork to poke holes all over the dough so that it will rise evenly.
- 9. Toast the breadcrumbs in a large skillet over medium-high heat until golden brown, set aside.
- 10. Heat half of the olive oil in a large skillet over medium-high heat. Add onion, cook and stir until tender.
- 11. Remove from the heat and stir in the crushed tomatoes, red pepper flakes.
- 12. Arrange anchovy fillets evenly over the dough.
- 13. Spread the tomato sauce heavily over the entire crust.
- 14. Sprinkle with toasted bread crumbs and drizzle with the remaining olive oil.
- 15. Allow the dough to rise near the warm oven for about 30 minutes.
- 16. Bake the pizza on the bottom rack of the oven for 12 to 15 minutes, until the bottom of the crust is golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 6 servings | |
| Calories 447 | |
| Calories from Fat 181 | 40% |
| Total Fat 20.54g | 26% |
| Saturated Fat 2.98g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 857mg | 36% |
| Potassium 368mg | 11% |
| Total Carbs 54.38g | 15% |
| Dietary Fiber 3.7g | 12% |
| Sugars 1.96g | 1% |
| Protein 11.76g | 19% |
