Sfincione Palermitano

Step 1

Mix warm water, instant yeast, and 1 tablespoon of sugar in a small bowl. Let sit for 5 minutes until foamy.

Step 2

Combine flour and salt in a large bowl. Pour in the yeast mixture and olive oil. Mix until a shaggy dough forms.

Step 3

Knead by hand for 8-10 minutes until dough is soft and slightly sticky. Add water 1 tablespoon at a time if too dry.

Step 4

Place in an oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 hour until doubled.

Step 5

Heat 0.5 cup olive oil in a large skillet over medium heat. Add sliced onions and cook for 15-18 minutes, stirring occasionally, until deeply caramelized and soft.

Step 6

Add crushed tomatoes to the onions. Season with salt and pepper. Simmer for 10 minutes, then remove from heat and stir in chopped anchovies.

Step 7

In a small bowl, mix panko breadcrumbs with 2 tablespoons olive oil and a pinch of salt.

Step 8

Preheat oven to 425°F. Oil a 13x9-inch baking pan generously with olive oil.

Step 9

Stretch dough to fit the baking pan, pressing gently with oiled fingertips. Create small dimples across the surface.

Step 10

Spread the tomato-onion-anchovy sauce evenly over the dough, leaving a small border.

Step 11

Top with sliced caciocavallo cheese, then scatter the breadcrumb mixture evenly over the top.

Step 12

Bake for 20-25 minutes until the crust is golden and the cheese is melted. Garnish with fresh parsley.

Step 13

Cool for 5 minutes, then cut into rectangles and serve warm or at room temperature.