Sicilian Sfincione

Sicilian Sfincione - A Traditional Delight

Today we present you a recipe for sfincione, the Sicilian equivalent of pizza, a delicious snack full of history and flavor. Over time, sfincione has been a popular choice among locals, often served on special occasions or simply enjoyed during a family meal. This simple yet flavorful recipe will transform your kitchen into a little piece of Italian heaven!

Preparation Time: 30 minutes
Baking Time: 20 minutes
Total Time: 50 minutes
Servings: 4

Ingredients:

*For the dough:*
- 200 ml lukewarm water
- 30 ml extra virgin olive oil (about 2 tablespoons)
- 350 g flour
- 1 teaspoon salt
- ½ teaspoon granulated sugar
- 1 packet (7 g) dry yeast

*For the topping:*
- 6 ripe tomatoes, chopped
- 2 cloves of garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon sunflower oil (or all olive oil)
- 2 onions, chopped
- 8 black olives (optional, but recommended)
- 2 teaspoons dried oregano
- 6 tablespoons grated Pecorino cheese (or cheddar if Pecorino is not available)
- Salt and pepper to taste

Nutritional Information:
A serving of sfincione contains approximately 350 calories, providing a mix of carbohydrates from the flour, protein from the cheese, and healthy fats from the olive oil. The tomatoes add vitamins and antioxidants, making this dish a tasty and nutritious choice.

Step by Step

1. Preparing the Dough

Start by sifting the flour into a large bowl. This step is essential to avoid lumps and to achieve a uniform dough. Create a well in the center of the flour where you will add the dry yeast. Sprinkle the sugar over the yeast, and place the salt and oil on the edges. This method helps activate the yeast without directly affecting it with salt, which can inhibit fermentation.

Pour the lukewarm water into the well and mix everything with a fork until the dough starts to come together. This is the time to get your hands involved! Knead the dough for about 10 minutes until it becomes smooth and elastic. If you feel the dough is too sticky, don’t hesitate to add a little flour.

2. Proofing the Dough

After kneading the dough, shape it into a ball and place it in a bowl greased with a little olive oil. Cover it with a damp cloth and let it rise in a warm place, away from drafts, for about 1 hour, or until it doubles in size. This step is crucial for achieving a fluffy and airy dough.

3. Shaping and Rising the Dough

Once the dough has risen, divide it into 4 equal pieces. Each piece should be rolled out into a circle about 15-18 cm in diameter. I recommend using a sheet of parchment paper to prevent the dough from sticking. Brush each circle with a little olive oil, then cover them with plastic wrap and let them rise again for 10-15 minutes.

4. Preparing the Topping

While the dough is rising, you can prepare the topping. In a pan, add the olive oil and sauté the onion until golden. Then, add the minced garlic and chopped tomatoes. Season with salt, pepper, and oregano, letting everything simmer on low heat for 5-10 minutes until the sauce thickens slightly.

5. Assembling the Sfincione

After the dough has risen again, remove the plastic wrap and evenly distribute the tomato sauce over each dough circle. Add the black olives, grated Pecorino cheese, and if desired, sprinkle a little more oregano. A drizzle of olive oil on top will finish the dish with an extra note of flavor.

6. Baking

Preheat the oven to 220 degrees Celsius. Place the sfincione on a baking sheet lined with parchment paper and bake for 20 minutes, or until the crust is golden and crispy. It’s time to enjoy the delicious aroma that will fill your kitchen!

7. Serving

Let the sfincione cool for a few minutes before cutting. You can serve them warm alongside a fresh salad or a glass of red wine. You can also add a touch of freshness with a drizzle of olive oil and a few fresh basil leaves.

Tips and Variations

- Cheese variations: If you don’t have Pecorino cheese, you can use mozzarella or cheddar, depending on your preferences.
- Add vegetables: You can enrich the topping with peppers, mushrooms, or even anchovies, depending on your tastes.
- Storing the dough: If you want to prepare the dough in advance, you can freeze it. Be sure to let it thaw in the fridge a day before using it.

Frequently Asked Questions

1. Can I use whole wheat flour?
Yes, you can use whole wheat flour for a richer taste and denser texture. You may need a little more water.

2. How can I store the sfincione?
If you have leftover sfincione, you can keep them in the fridge in an airtight container for up to 2 days. Reheat them in the oven to regain their crispy texture.

3. What can I pair with sfincione?
Sfincione pairs perfectly with a salad of arugula and parmesan or with a refreshing drink, such as a white wine-based aperitif.

Now that you have this sfincione recipe, all that’s left is to get cooking! Share your culinary experiences with us and enjoy every bite of this delicious Sicilian snack! Bon appétit!