Name of EventThe festival of Santa Rosalia in Palermo, Sicily
|Preparation time||20 mins + 25 mins resting + 2 hours refrigeration|
|Cooking time||1 hour|
|Main Ingredient||Dough, tomatoes.|
For the Dough
· 1 ¼ lb. of flour (All purpose, or mix ½ semolina and ½ all purpose)
· 1 cup flour for dusting
· 1 cup warm water
· 2 envelopes active dry yeast
· 2 tbs of oil
· 1 tsp of salt
· 1 tsp of sugar
For the Condiments
· 5 tbs of oil
· 1 medium onion, sliced
· 1 ½ cups peeled tomatoes, diced
· 3 anchovies
· 6 oz. caciocavallo fresco or provola cheese diced very small
· 2 oz. breadcrumbs
· Some olive oil to sprinkle on top of the Sfincione
Making of the Dough
- Pour warm water in a bowl, stir in the yeast, oil, sugar and salt. Add half of the flour and blend it in. Set the mixture aside in a warm place for a few minutes.
- Put remaining flour on a flat surface, form a well and place the mixture in it. Start to blend the flour from the inside of the well, and keep incorporating the flour; add a little more water if needed, to moisten the flour.
- Mixture should be soft and very malleable. Should it became too watery add more flour.
- Using your hands, bring all the flour together to form a ball. Fold and press with the palms of your hands; if dough is sticky, add some more flour. When dough forms a single mass, set aside. Clean your hands and working surface and discard scraps.
- Dust the working surface with flour and knead dough by pushing it down firmly to the center, than turn dough 90 degree and press down again: keep kneading until dough is elastic and has a silky consistency. Knead for 10 minutes, or until gluten develops.
- Form a ball, and cut across the top to facilitate the leavening process. Cover and let rest for 25 minutes, in a warm place.
- Punch dough down and place it covered in an oiled bowl. Refrigerate for a few hours.
Making of the Condiments
Sauté sliced onion in 4 tablespoons of olive oil over a medium heat for 6 to 8 minutes, until it is a golden color. Set aside.
In a small pot heat 1 tablespoon of olive oil, 2 tablespoons of the fried onions and add tomatoes, salt and pepper to taste. Cook on a medium heat for 2 minutes, lower the heat and then simmer for 10 minutes, stirring occasionally.
Crush and mix anchovies in a dish with 3 tablespoons of oil, set aside.
Assembling the Sfincione
Dust the working surface with flour, place dough in the center and with a rolling pin, or by pressing with your hands, flatten it to about ½ inch thickness.
Place dough in an oiled pan 13 X 9 X 2 inches.
- Set aside, covered in a warm place, until dough rises. About 20 minutes.
- Press dough down and stretch it if necessary.
- Sprinkle or use a brush to coat the surface of dough completely with the oil and anchovies mixture.
- Spread ½ of the sauce and ½ of the fried onions over it.
- Bake it at 425 degrees.
- After 15 minutes, remove the pan from the oven and cover the sfincione with remaining sauce, onions, diced cheese and the breadcrumbs. Drizzle sparingly with olive oil and continue baking at 400 degrees for about 20 minutes or until bottom crust is golden and crispy.