Name: Classic Sfincione Pizza
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: Sicilian cuisine
Ingredients: 3 cup all-purpose flour; 2.25 tsp active dry yeast; 1 cup warm water (105-115°F (40-46°C)); 1 tsp sugar; 1 tsp salt; 2 tbsp olive oil; 1 pcs canned crushed tomatoes (28 oz can); 1 pcs onions (large, thinly sliced); 3 pcs garlic (cloves, minced); 4 pcs anchovy fillets (packed in oil, drained and mashed); 1 tbsp dried oregano; 0.5 cup breadcrumbs (toasted); 0.25 cup grated pecorino romano cheese; 2 tbsp fresh parsley (chopped, for garnish (optional)); 2 tbsp extra virgin olive oil (for drizzling); 0.25 tsp black pepper; 0.5 tsp salt

A rustic Sicilian sfincione pizza, topped with rich tomato sauce, caramelized onions, anchovies, breadcrumbs, and oregano, rests on a wooden board, ready to be enjoyed.

Indulge in the rustic charm of Classic Sfincione Pizza, a beloved Sicilian street food. This pizza-like focaccia boasts a distinctively thick, airy, and chewy crust that provides the perfect foundation for its rich toppings. A vibrant tomato sauce, deeply flavored with garlic, aromatic oregano, and a subtle hint of anchovy for umami depth, generously covers the dough. The Sfincione is then finished with a unique scattering of toasted breadcrumbs, adding a delightful textural contrast, and a generous drizzle of olive oil. Each bite delivers a savory, aromatic experience, making this a wonderfully satisfying dish that truly embodies the robust and simple flavors of Sicilian cuisine.

Preparation time: 30 min
Cooking time: 25 min
Total time: 55 min
Servings: 8

Instructions

Prepare the Dough

1In a large bowl, dissolve sugar and yeast in warm water. Let stand for 5 minutes until foamy.
2Stir in olive oil, salt, and half of the flour. Gradually add remaining flour until a soft, shaggy dough forms.
3Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Prepare the Topping

1While the dough rises, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced onions and cook until softened and translucent, about 8-10 minutes.
2Add minced garlic and mashed anchovy fillets to the skillet. Cook for another 2 minutes until fragrant, breaking up anchovies with a spoon.
3Stir in crushed tomatoes, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook, uncovered, for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.

Assemble and Bake

1Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking pan with olive oil.
2Punch down the risen dough and press it evenly into the prepared baking pan, stretching it to fit the edges. You may need to let it rest for 5-10 minutes if it springs back, then continue stretching.
3Spread the cooled tomato sauce evenly over the dough.
4In a small bowl, combine toasted breadcrumbs and grated Pecorino Romano cheese. Sprinkle this mixture generously over the tomato sauce.
5Drizzle the entire pizza with 2 tablespoons of extra virgin olive oil.
6Bake for 25-30 minutes, or until the crust is golden brown and the topping is bubbling and fragrant.
7Remove from oven, let cool for a few minutes, then slice into squares or rectangles. Garnish with fresh parsley if desired, and serve warm.

Instructions

Prepare the Dough

1In a large bowl, dissolve sugar and yeast in warm water. Let stand for 5 minutes until foamy.
2Stir in olive oil, salt, and half of the flour. Gradually add remaining flour until a soft, shaggy dough forms.
3Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Prepare the Topping

1While the dough rises, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced onions and cook until softened and translucent, about 8-10 minutes.
2Add minced garlic and mashed anchovy fillets to the skillet. Cook for another 2 minutes until fragrant, breaking up anchovies with a spoon.
3Stir in crushed tomatoes, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook, uncovered, for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.

Assemble and Bake

1Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking pan with olive oil.
2Punch down the risen dough and press it evenly into the prepared baking pan, stretching it to fit the edges. You may need to let it rest for 5-10 minutes if it springs back, then continue stretching.
3Spread the cooled tomato sauce evenly over the dough.
4In a small bowl, combine toasted breadcrumbs and grated Pecorino Romano cheese. Sprinkle this mixture generously over the tomato sauce.
5Drizzle the entire pizza with 2 tablespoons of extra virgin olive oil.
6Bake for 25-30 minutes, or until the crust is golden brown and the topping is bubbling and fragrant.
7Remove from oven, let cool for a few minutes, then slice into squares or rectangles. Garnish with fresh parsley if desired, and serve warm.

Nutrition Information

Calories: 451 kcal
Protein: 15 g
Fat: 22 g
Carbs: 50 g

Nutrient	Per serving
Calories	451 kcal
Protein	15 g
Fat	22 g
Carbs	50 g

Tips

Ensure your yeast is active by checking for foam after 5 minutes; if not, your water might be too cold or hot, or the yeast is old.
For an even crispier breadcrumb topping, lightly toast the breadcrumbs in a dry pan before mixing with cheese.
Sfincione is traditionally served at room temperature, making it ideal for picnics or as an appetizer. It also reheats beautifully.