Scents, aromas and colors of Sicily land on our tables thanks to the delicious sfincione from Palermo, a city in Sicily. The sfincione is a focaccia with an irresistible seasoning, with lots of tomato, anchovies, onions and cheese, in short, a delicacy. Legend has it that the sfincione was invented by the nuns of the San Vito monastery in Palermo. The nuns ate bread every day and wanted something different for feast days, which could be prepared with the poor ingredients they had available, namely flour, water, tomato and salt. Then, over time, the sfincione was enriched with ingredients, while always maintaining the rustic character with which it was born. Today it delights anyone who tastes it. And then, sfincione is also a healthy recipe because it allows you to fill up on lycopene, the powerful antioxidant contained in tomatoes and which is made available by cooking and adding extra virgin olive oil. In short, our mouths are already watering and we just have to wish everyone a good appetite!
Ingredients
Ingredients for the dough
500 grams of semi-whole wheat flour
330ml of water
10 grams of brewer’s yeast
2 tablespoons of extra virgin olive oil
1 teaspoon of barley malt
1 teaspoon of salt
Ingredients for the filling
400 grams of tomato pulp
1 medium red onion
10 anchovies in oil
50 grams of scamorza cheese
Origan
Extra virgin olive oil
Pepper
3 tablespoons of wholemeal breadcrumbs
Dissolve the yeast in a glass of warm water taken from the total. Add the barley malt and mix. In a bowl, pour the flour and yeast dissolved in water. Add the oil and start kneading with your hands. Gradually add the remaining water. Work the dough on the working table until you get a soft dough. Incorporate the salt. Place the dough in a bowl covered with transparent film for about 3 hours. Meanwhile, prepare the filling. Chop the onion and brown it in a pan with a little extra virgin olive oil. Add the tomato pulp, salt, pepper and oregano. Leave to cook for 20 minutes. Cut the cheese into small pieces and keep aside. Brown the breadcrumbs in a pan with a little extra virgin olive oil. After three hours you can take the dough again. Spread it out on a pan covered with baking paper and greased with evo oil. Sprinkle the surface with the tomato sauce. Cut the anchovies into pieces and distribute them on the tomato sauce, also season with the cheese and the breadcrumbs. Drizzle with a drizzle of extra virgin olive oil. Bake at 200° C for 25 minutes.