Sfincione

Name: Sfincione (Sicilian Focaccia)
Yield: Serves 6
Cuisine: Italian
Ingredients: 2½ teaspoons (1 package) active dry yeast or 1 cake (⅔ ounce) fresh yeast; 2½ teaspoons (1 package) active dry yeast or 1 cake (⅔ ounce) fresh yeast; ¾ cup warm water, 105° to 115°F. for dry yeast, 95° to 105°F. for fresh yeast; ¾ cup warm water, 105° to 115°F. for dry yeast, 95° to 105°F. for fresh yeast; ¾ cup warm water, 105° to 115°F. for dry yeast, 95° to 105°F. for fresh yeast; 2½ teaspoons (1 package) active dry yeast or 1 cake (⅔ ounce) fresh yeast; ½ cup soft fresh bread crumbs; Salsa di Pomodoro Siciliana (Tomato Sauce); Salsa di Pomodoro Siciliana (Tomato Sauce); 2 medium onions, finely sliced; 6 anchovy fillets under oil, drained and cut into small pieces; or 3 whole anchovies under salt, rinsed, filleted, and cut into small pieces; 6 anchovy fillets under oil, drained and cut into small pieces; or 3 whole anchovies under salt, rinsed, filleted, and cut into small pieces; 1 cup (4 ounces) grated caciocavallo or shredded mozzarella cheese; 1 cup (4 ounces) grated caciocavallo or shredded mozzarella cheese; Sponge; 3 cups plus 1 tablespoon (14 ounces) unbleached all-purpose flour; 1½ teaspoons sea salt; 6 anchovy fillets under oil, drained and cut into small pieces; or 3 whole anchovies under salt, rinsed, filleted, and cut into small pieces; ¾ cup (3½ ounces) unbleached all-purpose flour; ¾ cup milk, room temperature; 2 tablespoons extra-virgin olive oil or best-quality lard; 2 tablespoons extra-virgin olive oil or best-quality lard; ¾ teaspoon sea salt; 2 teaspoons dried oregano; 3 to 4 tablespoons extra-virgin olive oil; Freshly ground black pepper

Sicilian Focaccia

Preparation info

Serves
6

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

People in Partinico love this sfincione, the Sicilian version of a fat focaccia in which a topping of cheese and crunchy bread crumbs plays against tangy anchovies and a sweet tomato sauce. It’s spicy and filling, a treat for a picnic or a midday meal, the rustic Sicilian equivalent of a thick pizza with everything on top. You could even cut it in small squares to serve as part of an antipasto.

Ingredients

Europe
Italy
Fish course
Pescatarian
Mediterranean

Ingredients

Method