Sfincione Palermitano
A Sicilian pizza with a thick, airy crust topped with tomato sauce, onions, breadcrumbs, and anchovies. This iconic street food from Palermo is savory, aromatic, and utterly irresistible.
- Total time
- 45 min
- Servings
- 6
- Calories
- 480
- Protein
- 14g
Ingredients
- 3 cups all-purpose flour
- 1.25 cups warm water
- ½ teaspoon instant yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
- ½ cup olive oil
- 4 medium yellow onions, sliced
- 28 ounces canned tomatoes, crushed
- 1 pinch salt and pepper
- 12 fillets anchovies, chopped
- ¾ cup panko breadcrumbs
- 8 ounces caciocavallo cheese, thinly sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Mix warm water, instant yeast, and 1 tablespoon of sugar in a small bowl. Let sit for 5 minutes until foamy.
- 2
Combine flour and salt in a large bowl. Pour in the yeast mixture and olive oil. Mix until a shaggy dough forms.
- 3
Knead by hand for 8-10 minutes until dough is soft and slightly sticky. Add water 1 tablespoon at a time if too dry.
- 4
Place in an oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 hour until doubled.
- 5
Heat 0.5 cup olive oil in a large skillet over medium heat. Add sliced onions and cook for 15-18 minutes, stirring occasionally, until deeply caramelized and soft.
- 6
Add crushed tomatoes to the onions. Season with salt and pepper. Simmer for 10 minutes, then remove from heat and stir in chopped anchovies.
- 7
In a small bowl, mix panko breadcrumbs with 2 tablespoons olive oil and a pinch of salt.
- 8
Preheat oven to 425°F. Oil a 13x9-inch baking pan generously with olive oil.
- 9
Stretch dough to fit the baking pan, pressing gently with oiled fingertips. Create small dimples across the surface.
- 10
Spread the tomato-onion-anchovy sauce evenly over the dough, leaving a small border.
- 11
Top with sliced caciocavallo cheese, then scatter the breadcrumb mixture evenly over the top.
- 12
Bake for 20-25 minutes until the crust is golden and the cheese is melted. Garnish with fresh parsley.
- 13
Cool for 5 minutes, then cut into rectangles and serve warm or at room temperature.
Tools you’ll need
- 13x9-inch baking pan
- large mixing bowl
- small bowl
- 12-inch skillet
- wooden spoon
- oven
- plastic wrap
- measuring cups and spoons
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