Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Palermo’s Sfincione: A Traditional Sicilian Delight
Discover the rich, comforting flavours of Palermo’s sfincione – a classic Sicilian focaccia perfect for any occasion!
📖 What is it
Discover the rich, comforting flavours of Palermo’s sfincione – a classic Sicilian focaccia perfect for any occasion!
🛒 Ingredients
- ✓ 500g plain flour
- ✓ 25g fresh yeast
- ✓ 2 onions
- ✓ 200g fresh caciocavallo cheese, sliced
- ✓ 100g anchovy fillets in oil
- ✓ 500g peeled tomatoes
- ✓ Oregano
- ✓ Breadcrumbs
- ✓ Caster sugar
- ✓ Extra virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Step into the heart of Sicilian tradition with sfincione, a soft, flavour-packed focaccia that tells tales of festive gatherings and warm hospitality. This beloved dish from Palermo combines the sweetness of gently cooked onions, the salty depth of anchovies, and the creamy richness of caciocavallo cheese, offering an authentic taste that warms both heart and soul, no matter the season.
👨🍳 Preparation
- 1
Sift the flour and mix it with the yeast dissolved in a little warm water and a pinch of caster sugar.
- 2
Knead the dough, gradually adding salted water until it reaches a soft, pliable consistency.
- 3
Place the dough in a floured bowl, cover with a tea towel, and leave to rise for at least two hours.
- 4
Thinly slice the onions and gently soften them in a pan with half a glass of olive oil and a few tablespoons of water.
- 5
Add the crushed tomatoes, seasoning with salt and pepper, and simmer gently for about 20 minutes.
- 6
Once the dough has risen, stir in two tablespoons of olive oil and roll it out on a greased baking tray to about 2cm thick.
- 7
Scatter over the torn anchovies, slices of caciocavallo, and the tomato and onion sauce.
- 8
Sprinkle with breadcrumbs and oregano, then leave to rest for 45 minutes.
- 9
Bake in a preheated oven at 220°C for 35 minutes. Serve warm.
💡 Tips and Variations
- •
For an extra flavour boost, try adding marinated artichoke hearts to the topping, but keep the balance so the dough doesn’t get weighed down.
- •
Using a tin-lined copper baking tray helps achieve an even bake and a beautifully crisp crust.
- •
The key to the dough’s softness and structure lies in the gluten content of the flour.
- •
For a vegetarian twist, swap the anchovies for pitted black olives to keep that Mediterranean character.
- •
Prepare the dough in four stages: combine dry ingredients, add yeast dissolved in warm water, mix in the oil, and let it rise until doubled in size.
- •
To deepen the umami flavour, sprinkle a pinch of nutritional yeast flakes into the topping.
- •
For a vegan version, use cashew-based vegan cheeses and replace the caciocavallo with nutritional yeast.
- •
The secret to a perfect sfincione is a slow rise and a harmonious balance between topping and dough.
📦 Storage
- • Store leftover sfincione in an airtight container in the fridge for up to two days to keep it fresh and flavoursome.
- • For longer storage, freeze the cooked focaccia wrapped tightly in cling film and foil for up to a month.
- • To enjoy again, warm the sfincione in a preheated oven at 160°C for about 10 minutes to restore its crispness.
🍷 Pairing
Pair your sfincione with a glass of Nero d’Avola from the Contea di Sclafani, served at room temperature between 16 and 18°C, which beautifully complements its rich, savoury notes. Alternatively, a fresh, fruity Frappato from Vittoria or a classic Tuscan Chianti makes an excellent match beyond Sicily.
Making sfincione is more than just cooking – it’s a journey into the heart of Sicilian culture and flavour. I warmly encourage you to try this recipe at home, bringing a slice of tradition to your table to share with loved ones. Don’t forget to share your experience and spread the joy of this unique dish with friends and family – it’s sure to become a firm favourite!
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