Palermo Sfincione with Onion, Tomato and Anchovy

What you need

• 600 g (21 oz) tipo 00 flour
• 400 ml (1 3/4 cups) lukewarm water
• 8 g fresh yeast, or a scant 1 tsp instant yeast
• 1 tsp sugar
• 2 tsp salt, plus a pinch for the sauce
• 6 tbsp extra virgin olive oil, for the dough, onions, tray and drizzling
• 300 g (10 oz) onions
• 600 g (21 oz) canned peeled tomatoes
• 6 anchovy fillets, oil-packed, drained
• 80 g (3 oz) pecorino, finely grated
• 100 g (3.5 oz) caciocavallo, coarsely grated, or provolone piccante
• 30 g (1/4 cup) dry breadcrumbs
• 1 tsp dried oregano

Method

Restated from the original video

1. 1

   Stir the yeast into a small glass of the lukewarm water until dissolved.

2. 2

   Put the flour in a large bowl with the sugar, 2 tsp salt and 1 tbsp of the olive oil. Add the yeast mixture, then the rest of the water a little at a time. Mix and knead for 5 min into a soft, slightly sticky dough.

3. 3

   Place the dough in an oiled bowl, cover and leave in a warm spot until doubled, about 3 hours.

4. 4

   While the dough rises, slice the onions thinly. Soak them in cold water for 30 min, then drain and pat dry.

5. 5

   Warm 3 tbsp olive oil in a wide pan over low heat. Cook the onions, stirring, until soft but not browned, 10 min.

6. 6

   Crush the tomatoes with your hands or pass them through a food mill. Add to the onions with a pinch of salt and simmer gently until thick and spoonable, about 30 min. Let cool a little.

7. 7

   Toast the breadcrumbs in a dry frying pan, stirring, until golden, 2-3 min.

8. 8

   Oil a 30 x 40 cm (12 x 16 in) baking tray generously. With oiled hands, press the dough out to fill it.

9. 9

   Scatter the pecorino and caciocavallo over the dough and tear the anchovies on top. Spread with the tomato and onion sauce, then dust with oregano and the toasted breadcrumbs and drizzle with a little olive oil.

10. 10

    Leave the tray in a warm spot until the dough is puffy, about 1 hour.

11. 11

    Heat the oven to 230 °C (450 °F). Bake on the lower rack until the edges and underside are deep golden and the sauce has dried at the edges, 20-25 min.

12. 12

    Rest for 5 min, then cut into squares and serve warm or at room temperature.

Imported from blog.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.