Sfincione Palermitano — Sicilian Onion & Anchovy Focaccia

⏱ 180 min · Serves 8

Palermo's street-food classic: a pillowy, deep-pan dough crowned with sweet slow-cooked onions, anchovy-spiked tomato, crumbled caciocavallo and toasted breadcrumbs. Soft as a sponge (that's what 'sfincione' means) and best eaten warm, standing up.

Per serving: 475 kcal · 16.0g protein · 58.0g carbs · 20.0g fat

Ingredients

• 500g strong white bread flour (or 400g bread flour + 100g fine semolina)
• 7g instant dried yeast
• 10g fine salt
• 350ml lukewarm water
• 3 tbsp extra virgin olive oil, plus more for the tin
• 600g white onions, thinly sliced
• 5 tbsp extra virgin olive oil (for the topping)
• 6 anchovy fillets in oil, chopped
• 400g tin chopped tomatoes (or passata)
• 1 tsp dried oregano
• Pinch of sugar
• Salt and black pepper
• 200g caciocavallo cheese (or provolone/young pecorino), coarsely grated or crumbled
• 60g coarse dry breadcrumbs

Method

1. In a large bowl mix the flour, yeast and salt. Add the water and 3 tbsp olive oil and stir to a sticky, shaggy dough.
2. Knead in the bowl or on an oiled surface for 8–10 minutes until smooth and elastic. Cover and leave to rise 1.5 hours, until doubled.
3. Meanwhile, warm 4 tbsp olive oil in a wide pan over low heat. Add the onions with a pinch of salt and cook gently, stirring, for 20–25 minutes until very soft and sweet but not browned.
4. Stir in the chopped anchovies and let them melt, then add the tomatoes, oregano and sugar. Simmer 15 minutes until thick and jammy. Season and cool.
5. Generously oil a 30 x 25cm deep baking tin. Tip in the dough and press it out to the corners with oiled fingertips. Cover and prove 45 minutes until puffy.
6. Heat the oven to 220°C fan / 240°C conventional.
7. Dimple the dough, scatter over most of the cheese, then spoon the onion-tomato mixture over in an even layer. Top with the remaining cheese, the breadcrumbs and the last tablespoon of oil.
8. Bake 22–28 minutes until the base is golden and crisp underneath and the top is bubbling and toasted.
9. Rest 10 minutes in the tin, then cut into thick squares and serve warm.