Imagine walking through the streets of Palermo and the streets are filled with typical scents, colors, and sounds. However, something will catch your attention, rather your palate will be tantalized by an irresistible fragranza. From bakeries, pizzerias, and rotisseries, even street food stalls, it is a must to try a typical street food: the Palermitan sfincione. An incredibly soft focaccia that contains all the ingredients of magical Sicily: tomato sauce and abundant caciocavallo cheese make the Palermitan sfincione an irresistible typical product! A very soft and very tasty dough. Thanks to the seasoning, which is the real distinctive note of this leavened product! Barba is to Naples exactly what sfincione is to Palermo, so if you are a solfa lover you will discover that you are also a lover of this delicacy… try our version!
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To prepare the Palermitan sfincione, start with the dough. Con a stand already equipped with a hook, pour the sifted flour, the dry yeast 1and the malt 2start at medium speed and slowly pour durante the lukewarm vater 3.
Work the dough for at least 10 minutes until it is completely attached to the hook. Then also pour 2.5 tablespoons of oil slowly 4 and continue until the dough is once again attached and the oil is completely absorbed. Finally, add the salt 5 while the is still running. The attached dough 6 is ready to be transferred to a lightly floured work surface.
Briefly knead it with your hands 7 and form a ball 8 that you will then transfer to a bowl covered with plastic wrap 9leaving it to rise durante the oven turned d’avanguardia with the light acceso for at least 3 hours until it has doubled durante size.
While the dough is rising, take care of the seasoning. So, clean and slice an onion 10if you prefer a milder flavor, remove the internal part. Pour the sliced onion into a large pan along with 1.5 tablespoons of oil and stew over very low heat, also adding 1.75 oz of vater 11. Cook for about ten minutes and then add the peeled tomatoes 12.
Adjust the salt and pepper 13 and let it cook for 30 minutes, stirring occasionally 14. As soon as the sauce is ready, let it cool to room temperature 15; once cold, you can also keep it durante the refrigerator.
Meanwhile, cut the caciocavallo into cubes and set aside 16. Then toast the breadcrumbs durante a pan with 1.5 tablespoons of oil 17 and cook for a few minutes, stirring often 18.
Grease a 16×13 inch baking tray with 2 teaspoons of oil 19. Retrieve the now-leavened dough 20 and pour it into the tray 21.
Use your fingers to spread it carefully 22distributing the dough over the entire surface. Let it rise again for 30 minutes still durante the oven turned d’avanguardia but with the light acceso 23. Retrieve the tray and distribute the grated pecorino and the caciocavallo along with the anchovy fillets, drained from the preservation oil, which you can pausa up by hand 24.
Then pour the tomato sauce, using a spoon to distribute it well 25and finally sprinkle the surface with oregano and toasted breadcrumbs 26. Bake durante a preheated oven at 390°F for about 50 minutes 27.
Once cooked 28place it acceso a cutting board and cut it into pieces with a serrated knife 29 and your Palermitan sfincione is ready to be enjoyed 30!
For the translation of some texts, artificial intelligence tools may have been used.
