Go Back
Sfincione palermitano squares on a wooden board with tomato-onion topping, caciocavallo, anchovies, and toasted breadcrumbs

Sfincione Palermitano: Sicily's Spongy Sheet Pizza

A thick Sicilian sheet pizza with a spongy olive oil crumb, topped with tomato-onion sauce, anchovies, caciocavallo, and toasted breadcrumbs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Street Food
Cuisine: Sicilian
Calories: 310
Ingredients Method Notes

Ingredients
  

For the dough
  • 500 g bread flour
  • 10 g instant yeast or 7g active dry yeast
  • 350 ml warm water about 105F/40C
  • 2 tbsp olive oil
  • 1.5 tsp salt
  • 1 tsp sugar
For the topping
  • 400 g crushed tomatoes canned, ideally San Marzano
  • 1 yellow onion large; thinly sliced
  • 3 tbsp olive oil plus more for the pan
  • 6 pieces anchovy fillets chopped
  • 150 g caciocavallo cheese diced, or provolone
  • 1 tsp dried oregano divided
  • 40 g breadcrumbs coarse, toasted
  • salt and pepper to taste

Method
 

Make the dough
  1. Whisk warm water with instant yeast and sugar. Let sit 5 minutes until foamy on top.
  2. Combine bread flour and salt in a large bowl. Add the yeast mixture and 2 tbsp olive oil, mix until a shaggy dough forms.
  3. Knead 8 to 10 minutes by hand, or 5 minutes on medium in a stand mixer, until the dough turns smooth and slightly tacky.
  4. Place dough in an oiled bowl, cover, and let rise in a warm spot 60 minutes until doubled.
Make the tomato-onion sauce
  1. Heat 3 tbsp olive oil in a skillet over medium. Add sliced onion and cook 12 to 15 minutes, stirring often, until soft and golden, not browned.
  2. Add crushed tomatoes, salt, and pepper. Simmer 15 minutes until thickened enough to coat the back of a spoon. Stir in half the oregano off heat.
Assemble and bake
  1. Heat oven to 220C/425F. Oil a 9x13-inch sheet pan generously with olive oil.
  2. Press dough into the pan with oiled fingertips, stretching toward the edges. If it resists, let it rest 10 minutes and stretch again.
  3. Cover loosely and let rise a second time, 45 minutes, until puffy.
  4. Dimple the dough with your fingertips. Spread the tomato-onion sauce evenly, then scatter chopped anchovies and diced caciocavallo over the top.
  5. Sprinkle with remaining oregano, then top with toasted breadcrumbs tossed in 1 tbsp olive oil.
  6. Bake 25 to 30 minutes until the bottom is golden and crisp, the breadcrumbs are toasted, and the edges pull slightly from the pan.
  7. Cool in the pan 10 minutes before slicing into squares.

Notes

  • Check dough doubling by sight, not the clock, especially in a cold kitchen.
  • Cook onions until golden and sweet before adding tomatoes, about 12 to 15 minutes.
  • Oil the pan and your hands generously so the dough stretches without tearing.
  • Toast breadcrumbs before topping for real crunch instead of a sandy texture.