Sfincione Palermitano
Sicilian rectangular pizza with a fluffy, dimpled crust topped with tomato sauce, onions, breadcrumbs, and anchovies. A street-food classic that's crispy outside and tender within.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 11g
Ingredients
- 2.5 cups all-purpose flour
- 1 cup water, warm (110°F)
- ½ teaspoon instant yeast
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 can (14 oz) canned crushed tomatoes
- 1 large yellow onion, thinly sliced
- ½ cup panko breadcrumbs
- 6 whole anchovy fillets, finely chopped
Instructions
- 1
Pour 1 cup warm water into a large bowl, sprinkle 0.5 teaspoon yeast over it, and wait 5 minutes until small bubbles form on the surface, signaling the yeast is alive.
- 2
Add 2.5 cups flour, 1 teaspoon salt, and 3 tablespoons olive oil to the bowl, then stir with a wooden spoon until a shaggy ball forms with no visible flour.
- 3
Knead the dough by pushing it away from you with the heel of your hand, folding it back over itself, rotating the bowl a quarter turn, and repeating for 8 minutes until smooth and elastic.
- 4
Cover the bowl tightly with plastic wrap and set it in a warm, draft-free spot for 1 hour until the dough has doubled in size.
- 5
Place the canned tomatoes in a small bowl, add salt and pepper to taste, and stir until evenly mixed.
- 6
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 7
Lightly coat a 9-by-13-inch baking pan with olive oil, then press and stretch the dough to fit the pan, creating small dimples with your fingertips across the surface.
- 8
Spread the tomato sauce evenly across the dough, leaving a thin border around the edges.
- 9
Scatter the sliced onion over the tomato sauce, distributing it in an even layer.
- 10
Sprinkle the panko breadcrumbs across the entire surface, then scatter the chopped anchovies evenly over the top.
- 11
Drizzle a thin stream of olive oil across the surface, then place the pan in the 425°F oven for 18–22 minutes until the crust edges turn golden brown and the breadcrumbs are lightly toasted.
- 12
Remove the pan from the oven using oven mitts, then let it cool for 3 minutes before cutting into squares and serving.
Tools you’ll need
- large mixing bowl
- wooden spoon
- plastic wrap
- 9-by-13-inch baking pan
- oven mitts
- small bowl
- chef's knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
