Name: Sfincione: Palermo Focaccia
Yield: Makes one 12 × 18-inch (30 × 45-cm)or 11 × 17-inch (28 × 43-cm) focaccia, 6 to 8 generous servings
Cuisine: Italy
Ingredients: Salt (only a little because of the anchovies and cheese) and freshly ground black pepper; 1 cup (about 4 ounces/100 grams) coarsely grated caciocavallo cheese, or ½ cup (about 2 ounces/50 grams) finely grated Pecorino Romano; 2 teaspoons dried oregano leaves; 1 cup fine, dry bread crumbs; 1 (2-ounce/50-gram) can anchovy fillets in olive oil, drained and coarsely chopped; 1¼ cups tomato purée; ½ cup olive oil; 1 large onion, about 8 ounces (225 grams), peeled, halved, and thinly sliced from stem to root end

Preparation info

Makes
one
12 × 18 inch 30 × 45 cm ) focaccia, 6 to 8 generous servings

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

This focaccia is topped with some of the quintessential ingredients of Sicilian cooking: tomatoes, anchovies, and bread crumbs. In Palermo, sfincione is street food. One of the formerly great temples of casual Palermo food, the Antica Focacceria di San Francesco, also serves it, but I tasted the sfincione there on a recent trip and it had a crust like industrially made white bread and almost nonexistent topping. The experience made me happy that I know how to make my own sfincione. Caciocav