Sicilian Sfincione

Ingredients for 4 servings:

• 500 g flour
• 30 g yeast, fresh
• ¼ ml milk, lukewarm
• 1 egg(s)
• ½ tsp salt
• 1 kg beefsteak tomatoes
• ½ cup olive oil, good quality
• 3 garlic cloves
• 1 tsp salt
• Black olives, pitted
• 1 tbsp oregano, dried
• 200 g cheese (Caciocavallo) or other Italian hard cheese
• Olive oil, for the baking tray

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Sfincione is a variation of “PIZZA” in the region of Sicily and a typical savory pastry of farmers and farm workers

Brush a baking sheet with olive oil. Make a light yeast dough from the first five ingredients and let it rise for about 30 minutes. Peel the tomatoes, cut them into small pieces, and place them in a bowl. Finely chop the garlic cloves and mix with the salt, olive oil, and tomatoes. The longer the tomatoes remain covered in the olive oil, the more flavorful the topping will be. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Divide the yeast dough into two or more portions. Use your hands to pull round sheets of dough out of the dough and place them on the baking sheet. Cover the sheets with the tomato mixture. Add halved olives to taste and sprinkle with oregano. Crumble the grated hard cheese over the topping and bake the sfincione for about 15 minutes. Drizzle the finished sfincione immediately with a little olive oil and enjoy. INTERESTING FACT: You can bake the sfincione in small round flatbreads or as a whole sheet cake.