Try this soft, Sicilian pizza for a great midday snack.
Ingredients
For the Base:
- 250 g "00" or bread flour
- 100 g semolina flour (grano duro)
- 270 ml warm water
- 1 tsp dried yeast
- 50 ml olive oil, extra virgin
- 3 tsp sugar
- 1 tsp salt
For the Topping:
- 1 large onion (diced)
- 4 anchovies (minced)
- 450 ml passata or homemade tomato sauce
- 75 g breadcrumbs (toasted)
- 175 g slices of fresh mozzarella (or caciocavallo or provolone cheese)
- 75 g grated pecorino (or parmesan)
- 1 tblsp oregano
- olive oil, extra virgin, for frying
- extra flour for dusting the baking tray
Method
- Pour the water into a large mixing bowl, add the sugar and stir to dissolve.
- Sprinkle the yeast over the water and let sit for several minutes to dissolve.
- Mix the two flours and salt in a bowl. Make a well in the centre and pour in the year mixture.
- Knead the dough on a lightly floured surface until it is elastic and satiny, about eight to ten minutes, adding the minimum amount of additional flour needed to keep the dough from sticking.
- Finally, knead in the olive oil (this might be neater to do in a mixing bowl) Put the dough in a large mixing bowl, cover it with cling film or a damp tea towel and let rise in a warm room until doubled in bulk, for approximately two hours.
- Meantime, sauté the diced onion in the olive oil. When the dough is ready, punch the air out and knead lightly for two minutes.
- Flour the baking tray and place the dough on the tray, pressing down to fill the tray completely. Arrange the onion and anchovies on top.
- Then spread the sliced cheese, followed by the tomato sauce.
- Mix the breadcrumbs with the grated pecorino and oregano and sprinkle them in an even layer over the sauce.
- Preheat the oven to 180°C/Gas 4. Place the sfincione in the oven to bake for approximately twenty five minutes.
Catherine's Tip:
Try cutting it with scissors, rather than a knife.
