Sicilian Sfincione

Ingredients for 6 servings:

• 200 g wheat flour, type 550
• 200 g water, warm (approx. 30°)
• 5 g yeast, fresh
• 405 g dough (pre-dough, poolish)
• 360 g wheat flour, type 550
• 240 g water, lukewarm
• 8 g yeast, fresh
• 15 g salt
• olive oil
• 1 small can of tomatoes, peeled
• 2 medium-sized onions, cut into thin strips
• 3 cloves garlic, finely chopped
• 200 g cheese, finely diced or sliced
• some sugar
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 17 hours; Cooking/baking time approx. 20 minutes; Total time approx. 18 hours

Sfincione is very common in Sicily

Knead the ingredients for the starter dough vigorously for 8 minutes, then cover and let rise in a warm place for 12-14 hours. Knead all dough ingredients vigorously for 10 minutes and let rest in a sealable container at 23-24°C for 2 hours. Spread plenty of olive oil evenly on the baking sheet, place the dough on it, and fold it from the edge to the center using a dough scraper. Then carefully spread the dough on the baking sheet using oiled fingers. The TA is very high and the dough is very soft and easy to spread. While the dough is resting on the baking sheet, sauté the onions, add the tomatoes, season to taste, and let cool for 5 minutes. Spread the tomato/onion sauce over the dough, place the baking sheet in the preheated oven and bake at 250°C (or higher) for 20 minutes. After 10 minutes, add cheese and finish baking. The dough is high, light and soft, and is a cross between focaccia and pizza. Sfincione is offered both in round form like pizza and in a baking tray in every corner, even on a 3-wheeled pedal cart or 3-wheeled Ape.