SFINCIONE PALERMITANO
Sfincione Palermitano
Yields Three round 8”
Serves 6-8 people
Prep Time: 4 hours
Total Time: 4 ½ hours
For the Dough:
425 grams 00 flour
100 grams semolina rimacinata
350 grams water, room temperature
13 grams fresh yeast
1 Tbs. very good Extra Virgin Olive Oil
10 grams sea salt
For the Sauce:
3 small yellow onions, thinly sliced
800 grams peeled, whole tomatoes
3 filet anchovy
1 Tbs. dried oregano
Sea Salt, to taste
For the Topping:
200 grams Liuizzi Scamorza or caciocavallo or provolone
2 Tbs. dried oregano
2 Tbs. dried breadcrumbs
Method:
1. First prepare the dough. Incorporate the fresh yeast in a bowl with the water and set aside.
2. In a bowl fitted with the dough hook attachment mix the flour and semolina. With the mixer on low speed gradually add the water mixture.
3. Once the dough has come together, add the extra virgin olive oil and salt. Continue mixing until the dough comes together and no longer sticks to the side of the mixing bowl.
4. Gently grease a bowl with extra virgin olive oil, coat the dough on all sides, cover with a lid or damp towel and set aside. Let the dough proof for at least 3 hours, or until quadrupled in volume.
5. While the dough is proofing make the sauce. In a 3-quart saucepan add the onions, a drizzle of extra virgin olive oil and 1 cup water. Cook on low heat with the lid on for 1 hour, stirring occasionally.
6.Once the onions are fully cooked, sweet and soft, take the lid off and continue cooking, letting the excess water evaporate and eventually allow the onions to caramelize.
7.Once caramelized, add the anchovy filets. Using a fork and the back of the wooden spoon break them into the onions and let them melt.
8. Add the oregano and cook in the fat for 30 seconds.
9. Add the tomatoes and salt, let cook for 30-45 minutes, stirring occasionally. Set aside and let come to room temperature.
10. After the dough has finished it’s first proof of 3 hours divide it evenly between three and place in the extra virgin lined pans. Set aside and let proof again for 1 hour.
11. Preheat the oven to 485* F.
12. Assemble the sfincione: Using a fine micro plane grate the cheese on top of each. Spread the tomato sauce evenly over each, sprinkle each with breadcrumbs followed by a grating of more cheese, followed by a drizzle of extra virgin olive oil and a pinch of dried oregano over each.
13. Place the sfincione on the floor of the oven so it has the hottest heat contact possible. Bake for 10 minutes. Move the sfincione to the middle of the oven, rotate and bake again for another 12-15 minutes. Let cook slightly before removing from pans.
Chef Notes:
1. Do not replace the fresh yeast with dried, the conversion does not work properly. You can find this at a local, high end grocery store. Eatly sells it for $3 for ¼ pound.
2. Use very good extra virgin olive oil, I prefer to use Sicilian Frantoia Oragnic Extra Virgin Olive Oil
3. Instead of making three 8” rounds you can bake in a 9”x13” rectangular baking dish. Follow the method the same way.
Mangia
