Entree: Italy – Sicily – Sfincione (Thick Sicilian pizza-style focaccia topped with tomato, onions, anchovies, breadcrumbs, and cheese)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Additional 1 hr 30 min

Total 2 hrs 40 min

Ingredients

- 3 1/2 cups (420 g) bread flour
- 1 1/4 cups (300 ml) warm water, about 100–110°F (38–43°C)
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 tsp (4 g) granulated sugar
- 2 tbsp (30 ml) extra-virgin olive oil (for dough)
- 1 tsp (5 g) fine salt
- 3 tbsp (45 ml) extra-virgin olive oil (for sauce)
- 1 medium red onion, about 6 oz (170 g), thinly sliced
- 2 cloves (about 6 g) garlic, minced
- 14 oz (400 g) canned crushed tomatoes
- 6 anchovy fillets, approx. 1 oz (30 g), chopped
- 1 tsp (1 g) dried oregano
- 1/2 tsp (2 g) sugar
- 1/2 cup (50 g) plain stale breadcrumbs (preferably from country-style bread)
- 4 oz (115 g) grated pecorino or caciocavallo cheese
- 1 tbsp (15 ml) extra-virgin olive oil (for finishing)
- Salt and freshly ground black pepper to taste

Instructions

1. In a large bowl whisk warm water, yeast, and 1 tsp (4 g) sugar; let sit 5 minutes until foamy. Add 3 1/2 cups (420 g) flour, 1 tsp (5 g) salt, and 2 tbsp (30 ml) olive oil. Stir until a shaggy dough forms.
2. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium for 5–6 minutes. Place in an oiled bowl, cover, and rise in a warm place until doubled, about 1–1.5 hours.
3. Meanwhile make the topping: Heat 3 tbsp (45 ml) olive oil in a skillet over medium heat. Add thinly sliced onion and cook until soft and translucent, about 8–10 minutes. Add minced garlic and cook 1 minute more.
4. Stir in crushed tomatoes, chopped anchovies, 1 tsp (1 g) dried oregano, 1/2 tsp (2 g) sugar, and salt and pepper to taste. Simmer gently 10–15 minutes until slightly thickened. Adjust seasoning and remove from heat.
5. Preheat oven to 450°F (230°C). Lightly oil a 13x9-inch (33x23 cm) rectangular baking pan. Punch down risen dough and press or stretch it into the prepared pan to a uniform thickness (it should be fairly thick, 1/2–3/4 inch).
6. Spoon the tomato-onion-anchovy mixture evenly over the dough. Sprinkle the plain breadcrumbs evenly on top, then distribute the grated pecorino or caciocavallo and drizzle 1 tbsp (15 ml) olive oil over everything.
7. Bake in preheated oven 18–22 minutes until crust is golden and cheese is melted and bubbling. Remove, let rest 5–10 minutes, cut into squares, and serve warm.