Why You’ll Love This Recipe
- Authentic Sicilian Flavor: Experience a taste of Sicily with this traditional recipe that brings the island’s culinary heritage to your kitchen.
- Unique Texture: The thick, airy crust provides a delightful contrast to the crispy breadcrumb topping.
- Festive Tradition: Perfect for holiday gatherings, this dish adds a special touch to your Christmas celebrations.
- Versatile Ingredients: Easily adaptable to suit various dietary preferences by modifying toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 1½ teaspoons salt
- 2 cups warm water
- 2 tablespoons olive oil
For the Topping:
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 6-8 anchovy fillets, chopped (optional)
- 1 (28-ounce) can whole peeled tomatoes, crushed
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 cup grated caciocavallo or pecorino Romano cheese
- 1 cup breadcrumbs
- Extra-virgin olive oil, for drizzling
Directions
-
Prepare the Dough:
- In a large bowl, combine the flour, instant yeast, and salt.
- Add warm water and olive oil to the dry ingredients, mixing until a sticky dough forms.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for approximately 18 hours, or until tripled in size.
-
Prepare the Topping:
- Heat olive oil in a large skillet over medium heat.
- Add the sliced onions and sauté until translucent and soft, about 10 minutes.
- Stir in the chopped anchovies (if using) and cook for an additional 2 minutes.
- Add the crushed tomatoes, oregano, salt, and pepper. Simmer the sauce for about 20 minutes, allowing it to thicken slightly.
- Remove from heat and let it cool to room temperature.
-
Assemble the Sfincione:
- Preheat the oven to 450°F (230°C).
- Generously oil a 12×18-inch baking sheet.
- Transfer the risen dough onto the prepared baking sheet, using oiled hands to stretch and press it evenly to fit the pan.
- Allow the dough to rest for 10-15 minutes to relax.
- Evenly spread the cooled tomato and onion sauce over the dough.
- Sprinkle grated cheese over the sauce, followed by an even layer of breadcrumbs.
- Drizzle the top with extra-virgin olive oil.
-
Bake:
- Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the crust is golden and the topping is crisp.
- Once done, remove from the oven and let it cool slightly before slicing and serving.
Servings and Timing
- Servings: 12 slices
- Preparation Time: 25 minutes
- Cooking Time: 1 hour 5 minutes
- Additional Time: 1 hour 30 minutes (dough rising and resting)
- Total Time: 3 hours
Variations
- Cheese Substitution: If caciocavallo cheese is unavailable, substitute with mozzarella or provolone.
- Vegetarian Version: Omit anchovies and add sliced olives or capers for a briny flavor.
- Herb Enhancements: Incorporate fresh herbs like basil or parsley into the sauce for added freshness.
- Spicy Kick: Add red pepper flakes to the tomato sauce for a hint of heat.
Storage/Reheating
- Storage: Store cooled slices in an airtight container at room temperature for up to 2 days.
- Freezing: Wrap individual slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 1 month.
- Reheating: Reheat slices in a preheated 350°F (175°C) oven for 10 minutes, or until warmed through and crispy.
FAQs
What is the origin of Sfincione?
Sfincione originates from Palermo, Sicily, and is traditionally prepared during the Christmas season.
Sicilian Christmas Pizza
Sfincione, pronounced sfeen-CHO-nay, is a traditional Sicilian pizza that is fluffy, thick, and topped with a rich tomato-onion sauce, anchovies, breadcrumbs, and cheese. Unlike classic Italian pizza, Sfincione has a spongy, focaccia-like crust and is traditionally enjoyed during the Christmas season in Palermo. This festive dish is bold in flavor and perfect for holiday gatherings!
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: ~3 hours
- Yield: 12 slices
- Category: Main Course, Bread
- Method: Baking
- Cuisine: Sicilian, Italian
- Diet: Vegetarian
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 2 tsp instant yeast
- 1½ tsp salt
- 2 cups warm water
- 2 tbsp olive oil
For the Topping:
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 6–8 anchovy fillets, chopped (optional)
- 1 (28-oz) can whole peeled tomatoes, crushed
- 1 tsp dried oregano
- Salt & black pepper, to taste
- 1 cup grated caciocavallo or pecorino Romano cheese
- 1 cup breadcrumbs
- Extra-virgin olive oil, for drizzling
Instructions
Prepare the Dough:
- In a large bowl, mix flour, yeast, and salt.
- Add warm water and olive oil, stirring until a sticky dough forms.
- Cover with plastic wrap and let rise for 18 hours at room temperature (until tripled in size).
2. Prepare the Topping:
- Heat olive oil in a large skillet over medium heat.
- Sauté onions until soft and translucent (about 10 minutes).
- Stir in chopped anchovies (if using) and cook 2 more minutes.
- Add crushed tomatoes, oregano, salt, and pepper. Simmer for 20 minutes until slightly thickened.
- Remove from heat and let cool.
3. Assemble the Sfincione:
- Preheat oven to 450°F (230°C).
- Generously oil a 12×18-inch baking sheet.
- Transfer risen dough onto the baking sheet and stretch to fit the pan with oiled hands.
- Let rest for 10-15 minutes.
- Spread cooled tomato-onion sauce evenly over the dough.
- Sprinkle grated cheese, followed by breadcrumbs.
- Drizzle with extra-virgin olive oil.
4. Bake:
- Bake for 25-30 minutes, until the crust is golden and crisp.
- Remove from oven, let cool slightly, then slice and serve warm.
Notes
- Cheese Substitutes: Use mozzarella or provolone if caciocavallo is unavailable.
- Vegetarian Option: Omit anchovies and add olives or capers for a briny touch.
- Spicy Kick: Add red pepper flakes for a bit of heat.
- Herb Infusion: Sprinkle fresh basil or parsley before serving.
- Crispier Texture: Brush dough with olive oil before adding toppings.
