Sfincione Siciliano - Ricetta Siciliana

Sicilian Sfincione - Sicilian recipe

🕐 Preparation time: 60 min
🕰 Cooking Time: 30 min
🧏🏻 Doses: for 1 tray of 25x30 cm

330 ml Water
500 gr Farina 0
12 gr Fresh brewer's yeast
5 g Honey
30 gr Extra virgin olive oil
10 gr Sale
1 Onion
400 g peeled tomatoes
75 g Caciocavallo
3 tablespoons of breadcrumbs
extravirgin olive oil

🧑‍🍳 Preparation:
Prepare the dough by making a fountain in a bowl, crumble the yeast over it, add the honey, then start adding the lukewarm water slowly, mixing gradually.
Work until the dough comes together.
Also add the oil and salt and continue to work until the dough comes together again.
Cover with non-contact cling film, then leave to rise in the oven off with the light on for at least 3 hours.
The dough should almost triple in volume.
In the meantime, prepare the sauce: chop the onion, fry it in a couple of tablespoons of oil, add the chopped tomatoes, half a glass of water, a pinch of sugar, salt, pepper and oregano and cook for at least 30 minutes over low heat , then leave to cool.
Grate the cheese.
On the side, toast the crumbled breadcrumbs with a little oil.
Once it has risen, take the dough again, deflate it and roll it out in an oiled pan, then season with the sauce.
Add breadcrumbs and cheese and season, if desired, with a little additional oregano.
Leave to rest for 30 minutes, then bake in a preheated convection oven at 200°C and cook for 25-30 minutes.
Leave to cool, then unmold and serve your Palermo sfincione.
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