• 3 / 5 hours
  • Low

Sicilian sfincione

For the dough
250 g of Type 0 Manitoba flour (or 200 g of Type 0 Manitoba flour and 50 g of Re-milled semolina)
170 ml of water
6 g of fresh brewer's yeast
6 g of salt
For the sauce
200 g of peeled tomatoes
1 red onion
4 anchovies
1 tablespoon of grated caciocavallo
1 tablespoon of oregano
Extra virgin olive oil q.s.
First, dissolve the yeast in the water then, a little at a time, add the flour and salt. Knead for a few minutes, until you get a smooth and homogeneous consistency. Place the mixture in a bowl, cover with a cloth and let it rise until it reaches double the initial volume.
Meanwhile, prepare the sauce: sauté the onion with a little oil, add the anchovies and peeled tomatoes and continue cooking for about 30 minutes, then let it cool completely.
When the leavening is complete, pick up the dough and roll it out on a lightly greased baking sheet, then lay the totally cold sauce on it, add the grated cheese, oregano and let it rise a second time for 1 or 2 hours in a warm place.
Once the second leavening is complete, bake in static mode for 10/15 minutes and, once cooked, let it cool before cutting it into squares and serving it.

In cooperation with Farina Lievito e Fantasia

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