Sfincione (Palermo-Style Sponge Pizza)

Ingredients

• 300 g Flour
• 200 g Semolina flour
• 350 ml Warm water
• 7 g Active dry yeast
• 1 tsp Sugar
• 10 g Salt
• 60 ml Extra-virgin olive oil
• 500 g Onion
• 400 g Tomatoes
• 50 g Anchovy fillets
• 200 g Caciocavallo
• 60 g Breadcrumbs
• 40 g Pecorino romano
• 2 tsp Oregano
• 1 pinch Black pepper

Steps

1. Dissolve the yeast and sugar in the lukewarm water.
2. In a large bowl combine the 00 flour and semolina with the salt.
3. Pour in the yeast water and olive oil and knead into a soft, slightly sticky dough for about 10 minutes until smooth.
4. Cover the bowl and let the dough rise in a warm place until tripled in volume, about 2 to 3 hours.
5. Meanwhile, gently fry the thinly sliced onions in olive oil over low heat until soft and golden, about 15 minutes.
6. Add the peeled tomatoes, a pinch of salt, pepper and sugar, and simmer until the sauce thickens, about 20 minutes.
7. Let cool.
8. Oil a rectangular baking tray generously.
9. Tip the risen dough into the tray and stretch it gently with oiled fingers to fill the tray.
10. Let it rest and rise again for 30 to 40 minutes until puffy.
11. Press the chopped anchovy fillets and the cubed caciocavallo into the surface of the dough.
12. Spread the onion-tomato sauce evenly over the top.
13. Toast the breadcrumbs in a pan with a drizzle of olive oil until golden.
14. Scatter them over the sfincione along with the grated pecorino romano and a generous sprinkle of dried oregano.
15. Bake in a preheated oven at 220°C (430°F) for 25 to 30 minutes, until the base is golden and cooked through and the top is bubbling.
16. Let rest a few minutes, then cut into squares and serve warm or at room temperature.

Tips

• The hallmark of a good sfincione is a tall, airy, spongy crumb, so use plenty of dough and don't roll it thin. Caciocavallo is traditional, but a young provola or primosale works too. It tastes even better the next day at room temperature.