Photograph of the finished Sfincione palermitano

Italy · Bánh nướng hành cá cơm phô mai Sfincione

Sfincione palermitano

2 hr 20 min Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 880 g
  • Photograph of Dry yeast Dry yeast 20 g
  • Photograph of Onion Onion 6
  • Photograph of Salted anchovies Salted anchovies 140 g
  • Photograph of Provolone Provolone 400 g
  • Photograph of Thick tomato passata Thick tomato passata 320 g
  • Photograph of Bread Bread 240 g
  • Photograph of Olive oil Olive oil 240 ml
  • Photograph of Dried oregano leaves Dried oregano leaves 16 g
  • Photograph of Salt Salt 24 g

Method

  1. 1 Knead the dough with yeast, water, and olive oil for 15 minutes, then let it rise for 3 hours in a thick baking tray.
  2. 2 Sauté thinly sliced onions in olive oil for 25 minutes, or until they are tender and sweet.
  3. 3 Add the salted anchovies to the pan with the onions and mash them until they dissolve completely; the onions and anchovies are the base sauce, not the tomatoes.
  4. 4 Spread the anchovy and onion sauce over the dough, then sprinkle with shredded provolone cheese and tomato sauce in spots.
  5. 5 Sprinkle breadcrumbs mixed with oregano and olive oil on top.
  6. 6 Let it rise for a second time for 1 hour, then bake at 220 degrees for 25 minutes until the crumbly surface is golden brown and crispy.

With an appliance

  • Air fryer 2 hr

    Change the baking method in step 6: spray oil on the crumb surface, run the oven at 235 degrees for 16 minutes and rotate the tray at minute 8; crispier results sooner, large trays must be divided into batches.

Start cooking