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. Caciocavallo cheese might be difficult to find. I have substituted Pecorino Romano with excellent results.
Use a sharp serrated knife or a pizza wheel to cut the sfincione into squares. In Palermo they eat sfincione at any time of day. My favorite way to serve it is cut into
Keep the sfincione loosely covered with plastic wrap on the day it is baked—if you’re preparing it early in the day for the evening, leave it right on the cooling rack. Wrap and freeze for longer storage. Defrost, reheat at 375°F (190°C) for about 10 minutes, and cool before serving.
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