Sfincione Palermitano (Palermo Pizza) is a traditional Italian recipe (from Palermo in Sicily) for a classic pizza topped with an anchovy and tomato sauce that's finished with breadcrumbs and cheese. The full recipe is presented here and I hope you enjoy this classic Italian dish of: Palermo Pizza (Sfincione Palermitano).
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Ingredients:
For the dough:
1 tsp active dry yeast
300ml water
300g strong white bread flour, plus extra for dusting
200g semolina flour
2 tbsp extra-virgin olive oil
2 ½ tsp salt
3 ½ tsp white granulated sugar
For the topping:
1 batch Palermo pizza sauce
10 anchovies in oil, chopped
115g Sicilian caciocavallo cheese (or substitute with a mature provolone), chopped
45g breadcrumbs, or to taste
Grated cheese to taste (if you can find it, use a Sicilian caciocavallo; otherwise substitute with pecorino or Parmigiano Reggiano)
Dried oregano to taste
Method:
Begin by preparing the dough: Stir the dry yeast into the water until it has dissolved. In large mixing bowl, combine the flours, olive oil, salt and sugar. Mix them together thoroughly, then begin gradually adding the water while continuing to mix by hand.
When all of the water is incorporated and a rough dough has formed, turn out onto a clean work surface and knead until it is very even and fairly smooth (about 10 to 15 minutes). If the dough is sticky, dust it with a little flour. It should be soft and pliable; if it’s too dry you can work a little more water in.
Return the finished to the mixing bowl, cover it with clingfilm, and let it rise at room temperature for 3 to 4 hours or until it doubles in volume. Liberally brush a medium non-stick baking tray with olive oil and transfer the dough into the centre. Rub a little oil on your fingers to prevent sticking and use your hands to press the dough out until it evenly fills the tray into every corner. Cover with clingfilm and let it rise for 1 to 2 hours or until it is about 3cm thick.
Whilst the dough is proving prepare the topping according to the Palermo pizza sauce recipe. Set the prepared sauce aside for later.
When the dough has risen, preheat your oven to 210°C. Spread chopped anchovies and chopped cheese evenly over the dough. Next, spread the tomato/onion sauce in a thick layer over everything.
Transfer to the centre of your pre-heated oven and bake the sfincione for 20 minutes. Remove it from the oven and reduce the temperature to 205°C. Top the pizza with sprinkled breadcrumbs, a generous grating of cheese, and dried oregano. Return to your oven and bake for a further 10 minutes or until the cheese is melted and beginning to turn crispy.
Though sfincione is best served hot, it is also very tasty served cold.
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