Sfincione Palermitano: Sicilian Onion & Anchovy Focaccia

⏱ 180 min · Serves 8

Palermo's street-food classic lump" focaccia: a soft, cloud-like dough crowned with sweet slow-cooked onions, tomato, anchovy, crumbly caciocavallo and a shower of toasted breadcrumbs. Cut it into thick squares and eat it warm, standing up, like a true Palermitano.

Per serving: 465 kcal · 16.5g protein · 62.0g carbs · 16.5g fat

Ingredients

• 500g strong white bread flour
• 100g fine semolina flour
• 7g instant dried yeast
• 10g fine salt
• 420ml lukewarm water
• 3 tbsp extra virgin olive oil, plus more for the tin
• 2 large onions, finely sliced
• 4 tbsp extra virgin olive oil (for the topping)
• 400g tin chopped tomatoes
• 8 anchovy fillets in oil, drained and chopped
• 1 tsp dried oregano
• 1/2 tsp sugar
• 150g caciocavallo cheese (or provolone/young pecorino), coarsely grated or diced small
• 60g coarse dried breadcrumbs
• Salt and black pepper

Method

1. Mix the bread flour, semolina, yeast and salt in a large bowl. Add the water and 3 tbsp olive oil and stir to a very wet, sticky dough - no kneading needed, just beat it with a spoon for 2 minutes until stringy.
2. Cover and leave at room temperature for 1 hour, folding the dough over on itself with a wet hand every 20 minutes. It should become smooth and airy.
3. Meanwhile, cook the onions gently in 3 tbsp of the topping oil with a pinch of salt for 15-20 minutes until soft and sweet, not browned. Add the tomatoes, sugar, oregano and half the anchovies; simmer 15 minutes until thick. Season and cool.
4. Oil a 30 x 40cm deep baking tin generously. Tip in the dough and coax it to the edges with oiled fingertips. Cover and prove 45-60 minutes until visibly puffy and jiggly.
5. Heat the oven to 220C/200C fan. Dimple the dough all over with your fingers. Scatter the cheese and remaining anchovies over the surface, then spoon the onion-tomato sauce on top, leaving it rustic and uneven.
6. Toast the breadcrumbs in the last 1 tbsp oil in a dry pan for 2 minutes until golden, then sprinkle over the sfincione with a little oregano and black pepper.
7. Bake 22-27 minutes until the base is crisp and the edges deep golden. Rest 10 minutes in the tin, then cut into thick squares and serve warm.