Name: Sfincione Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Cuisine: Sicilian cuisine
Ingredients: 500 g focaccia dough (ready-made or homemade); 400 g canned crushed tomatoes (San Marzano recommended); 2 pcs yellow onions (thinly sliced); 6 pcs anchovy fillets (packed in oil, drained and minced); 2 tbsp capers (rinsed and drained); 1 tsp dried oregano; 4 tbsp olive oil (plus more for drizzling); 0.5 tsp salt (or to taste); 0.25 tsp black pepper (freshly ground, or to taste); 0.25 cup breadcrumbs (for topping); 0.25 cup grated pecorino romano cheese (optional, for topping)

A rustic, Sicilian-style sfincione pizza, topped with a rich tomato sauce, onions, anchovies, and caciocavallo cheese, sits invitingly on a wooden board, ready to be enjoyed.

Experience the authentic taste of Sicily with this Sfincione Pizza, a thick, focaccia-like bread baked with a rich tomato sauce, onions, anchovies, capers, and oregano. This beloved street food features a wonderfully airy and chewy crumb, making it a delightful base for its savory toppings. The salty punch of anchovies and capers, harmoniously balanced by the sweet, slow-cooked onions and aromatic oregano, creates an explosion of Mediterranean flavors in every bite. It's perfect for a casual gathering or as a satisfying meal on its own, offering a rustic charm and a depth of taste that is truly unforgettable. Its generously thick crust absorbs the flavorful sauce beautifully, ensuring no drop of deliciousness goes to waste.

Preparation time: 30 min
Cooking time: 30 min
Total time: 1 hr
Servings: 8

Instructions

Prepare the Sauce

1Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until deeply caramelized and very soft, about 15-20 minutes.
2Stir in the crushed tomatoes, minced anchovies, capers, and dried oregano. Season with salt and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Remove from heat and let cool slightly.

Assemble the Sfincione

1Preheat your oven to 200°C (400°F). Lightly grease a large baking sheet (approximately 9x13 inches) with olive oil.
2Press or stretch the focaccia dough onto the prepared baking sheet, ensuring it covers the entire bottom. If the dough is too elastic, let it rest for a few minutes before continuing to stretch it.
3Evenly spread the cooled tomato and onion sauce over the dough, leaving a small border around the edges. Drizzle with the remaining 2 tablespoons of olive oil.
4Sprinkle the breadcrumbs and grated Pecorino Romano cheese (if using) generously over the top of the sauce.

Bake and Serve

1Bake the sfincione for 25-30 minutes, or until the crust is golden brown and the topping is bubbly and slightly charred at the edges. The thick crust should be cooked through and have an airy texture.
2Remove from the oven and let rest for 5-10 minutes before slicing into squares or rectangles. Serve warm.

Instructions

Prepare the Sauce

1Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until deeply caramelized and very soft, about 15-20 minutes.
2Stir in the crushed tomatoes, minced anchovies, capers, and dried oregano. Season with salt and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Remove from heat and let cool slightly.

Assemble the Sfincione

1Preheat your oven to 200°C (400°F). Lightly grease a large baking sheet (approximately 9x13 inches) with olive oil.
2Press or stretch the focaccia dough onto the prepared baking sheet, ensuring it covers the entire bottom. If the dough is too elastic, let it rest for a few minutes before continuing to stretch it.
3Evenly spread the cooled tomato and onion sauce over the dough, leaving a small border around the edges. Drizzle with the remaining 2 tablespoons of olive oil.
4Sprinkle the breadcrumbs and grated Pecorino Romano cheese (if using) generously over the top of the sauce.

Bake and Serve

1Bake the sfincione for 25-30 minutes, or until the crust is golden brown and the topping is bubbly and slightly charred at the edges. The thick crust should be cooked through and have an airy texture.
2Remove from the oven and let rest for 5-10 minutes before slicing into squares or rectangles. Serve warm.

Nutrition Information

Calories: 351 kcal
Protein: 13 g
Fat: 16 g
Carbs: 38 g

Nutrient	Per serving
Calories	351 kcal
Protein	13 g
Fat	16 g
Carbs	38 g

Tips

For the best flavor, use high-quality canned San Marzano tomatoes for your sauce. Their sweetness balances the salty anchovies and capers beautifully.