Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Bagheria Sfincione: A Rustic Sicilian Festive Bread
Discover the Bagheria sfincione, a delicious Christmas treat from Sicily bursting with flavour and tradition. Let’s make it together!
📖 What is it
Discover the Bagheria sfincione, a delicious Christmas treat from Sicily bursting with flavour and tradition. Let’s make it together!
🛒 Ingredients
- ✓ 500g plain flour
- ✓ 20g fresh yeast
- ✓ 2 tablespoons extra virgin olive oil
- ✓ a pinch of salt
- ✓ 3 medium white onions
- ✓ 250g tuma or primo sale cheese
- ✓ 1 small jar of anchovies in oil
- ✓ oregano
- ✓ salt
- ✓ freshly ground black pepper
- ✓ fresh breadcrumbs made from bread
- ✓ grated aged Sicilian pecorino
📊 Nutritional Information
Dive into the authentic tastes of Bagheria with this sfincione, a cherished speciality steeped in family warmth and heritage. Unlike the Palermo version, here the tomato takes a back seat to a rich blend of onions and fresh breadcrumbs, filling your home with an inviting aroma throughout the festive season. This dish is a true emblem of Sicilian culinary culture, conjuring up scenes of conviviality and celebration from the very first bite.
👨🍳 Preparation
- 1
Place the flour on a clean surface and make a well in the centre. Crumble in the fresh yeast with a little water and add two tablespoons of extra virgin olive oil.
- 2
Knead the dough, gradually adding water and salt until you achieve a soft, smooth consistency.
- 3
Pop the dough into a bowl, cover with a tea towel, and leave it to rise for about an hour and a half, until it has doubled in size.
- 4
Thinly slice the onions and gently fry them in plenty of extra virgin olive oil over a moderate heat, taking care not to let them burn.
- 5
Stir in a third of the anchovies and let them melt into the onions.
- 6
Remove the cooked onions from the pan, then toast the breadcrumbs in the remaining oil.
- 7
Grease a baking tray with oil and spread out the dough. Scatter over the remaining anchovies, roughly chopped, and a layer of pecorino primo sale or tuma cheese.
- 8
Sprinkle with grated Sicilian pecorino, black pepper, oregano, and the toasted breadcrumbs.
- 9
Drizzle with a little olive oil and bake in a preheated oven at 200°C for about 40 minutes.
- 10
Serve the sfincione warm.
💡 Tips and Variations
- •
For a creamier texture, try swapping the tuma for fresh ricotta.
- •
Add a handful of black olives to give the dish an extra Mediterranean punch.
- •
If you prefer a sweeter, milder flavour, use red onions instead of white.
📦 Storage
- • Wrap the sfincione in cling film and keep it in the fridge, where it will stay fresh for a couple of days.
- • Reheat it in the oven before serving to bring back that lovely crisp topping.
- • Avoid freezing as it can affect the softness and texture of the dough.
🍷 Pairing
Pair your Bagheria sfincione with a Sicilian Nero d'Avola, whose fruity and spicy notes beautifully complement the rich flavours. Alternatively, a light Frappato from eastern Sicily offers a fresh, harmonious match. For a taste beyond the island, a classic Tuscan Chianti is an excellent choice to balance the savoury character of the dish.
Making Bagheria sfincione is like inviting a slice of Sicily’s rich history and flavour into your home. I warmly encourage you to try this traditional recipe — it’s perfect for sharing joyful moments with your loved ones. Don’t forget to share your experience and spread the authentic taste of our beautiful land with friends and family!
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