Name: Sfinciuni
Yield: One 10½ x 15½-inch sfinciuni, about 6 servings as an hors d’oeuvre or snack
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; One 2-ounce can anchovies packed in olive oil, drained and cut into ½-inch pieces; 2 medium (about 8 ounces each) onions, thinly sliced; 4 tablespoons olive oil; 2 teaspoons salt; 1 cup finely grated Caciocavallo cheese, or ½ cup finely grated Pecorino Romano; 2¼ teaspoons (1 envelope) active dry or instant yeast; 3¼ cups unbleached bread or all-purpose flour; ¾ cup fine dry breadcrumbs; 1⅓ cups warm tap water (about 110 degrees); 1½ cups tomato puree

Preparation info

One 10½ x 15½ inch sfinciuni, about
6
servings as an hors d’oeuvre or snack

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

This Sicilian hybrid of focaccia and pizza is a popular street food in Palermo’s famous Vucciria market. Though many variations exist, this recipe contains all the essentials: anchovies, onions, tomato, breadcrumbs, and Caciocavallo cheese.

Ingredients

Dough

3¼ cups unbleached bread or all-purpose flour
2 teaspoons salt

Americas
Europe
Italy
United States
Palermo
Snack
Fish course
Pastry
Starter
Pescatarian
Street Food
Mediterranean
Sicily

Method

To make the dough, place the flour and salt in a 2-quart mixing bowl and stir well to mix; make a well in the center. Measure the water and pour it into a small bowl. Whisk in the yeast, then 2 tablespoons of the olive oil. Pour the liquid mixture into the well in the flour and stir with a rubber spatula until it forms a soft, sticky dough. Beat the dough for a minute, u

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Ingredients

Dough

Method

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