Rosa's Cookbook

Recipes from Rosa's Cookbook

Sfincione

Sfincione is our Sicilian version of pizza. This is my mother's own special recipe. She was making this dish at the time of my birth. Fortunately her labor was short: I was born with a full set of teeth before the dough had even risen. 

I myself made this dish to soothe myself after the shock of l'Inglese's sudden disappearance. Whilst I was cooking I fantasized that l'Inglese had returned and that was how the fire started.

Caution: Do not leave the sfincione in the oven for too long – you may start a fire and cause your apartment building to burn down.

For the dough you will need:  

1 tablespoon of dried yeast granules
1½ cups flour
Sea salt
1 cup lukewarm water
2 tablespoons good olive oil

For the topping: 

1 cup cacciocavallo cheese, diced
8 anchovy fillets
1 cup passata
1 sliced onion
½ cup toasted breadcrumbs
Fresh oregano  
Olive oil to drizzle

Warm your stove to 425°.

First make your dough: add the yeast to the water, stir, and leave to foment until a foam develops on the surface.  Add the yeast to the flour and salt and olive oil.  Knead until you are hot and sweaty: it is the only way to make a really good dough, and there’s nothing like it for soothing your nerves.  Knead and knead and knead.

When you are sure you have kneaded well enough, shape the dough to fit a rectangular oiled baking tray (around 9x12”).  Scatter the cacciocavallo and the anchovies on the top and press them into the dough, then cover with the passata and onions.  Toss the breadcrumbs and oregano over the top and sprinkle with olive oil. 

Leave in a warm place to rise until it is swollen and magnificent (this should take about an hour). 

Bake for 30 minutes until browned and the topping is crisp.  Cut the sfincione into squares and feed it to your farmhands – they’ll love it.