Sfincione Palermitano
(sfin-CHOH-nay pah-lair-mee-TAH-no)
Rosticceria at Home: After-School Snacks & Palermo Street Food
If you walk the ancient, chaotic markets of Palermo, you won’t smell standard pizza—you'll smell sfincione. It’s a thick, highly hydrated sponge designed to absorb a sweet, savory stew of melting onions and tomatoes. The real trick here isn't a secret ingredient, it’s architecture: you shove cubes of sharp cheese and anchovies deep into the raw dough so they don't burn, then blanket the whole thing in coarse, oil-toasted breadcrumbs to protect the sauce. This cold-ferment version fits a busy weeknight without sacrificing an ounce of its street-corner soul.
Before you start
Make it work for a weeknight.
The dough benefits from a slow, cold fermentation in the fridge. Mix the dough Thursday night, and you'll only need to stretch, top, and bake on Friday.
Ingredients
- bread flour2 1/4 cup
- fine semolina flour2 cup
- kosher salt2 tsp
- active dry yeast1 tsp
- sugar1 tsp
- warm water1 3/4 cup
- extra virgin olive oil3 tbsp
- white or yellow onions3 large
- extra virgin olive oil3 tbsp
- anchovy fillets4
- crushed tomatoes28 oz
- sugar1 tsp
- aged provolone or caciocavallo cheese8 oz
- anchovy fillets4
- pecorino romano1/4 cup
- coarse breadcrumbs1 1/2 cup
- extra virgin olive oil2 tbsp
- dried oregano1 tbsp
- extra virgin olive oil1/4 cup
Method
- 01
Whisk the bread flour, semolina, salt, yeast, and sugar, then aggressively mix in the warm water and 3 tablespoons of olive oil until a shaggy, wet dough forms.
Do not add more flour; the high hydration is the secret to the spongy texture. Cover and rest for 1 hour at room temperature, then chill in the refrigerator for 18 to 24 hours.
- 02
Cook the sliced onions slowly in 3 tablespoons of olive oil over medium-low heat until entirely collapsed and translucent, about 25 minutes.
Mash 4 of the anchovies into the soft onions until dissolved, then stir in the crushed tomatoes and 1 teaspoon of sugar. Simmer uncovered for 30 minutes until thick and jammy—a watery sauce will ruin your dough.
- 03
Fry the fresh breadcrumbs in 2 tablespoons of olive oil over medium heat until deeply golden brown and nutty.
This is the muddica atturrata. Let it cool slightly, then toss with the dried oregano.
- 04
Coat a 13x18-inch sheet pan heavily with 1/4 cup of olive oil, drop in the cold dough, and gently press it out to the edges.
If the dough springs back, walk away for 15 minutes to let the gluten relax, then try again. Cover with a damp towel and let rise in a warm spot for 2 hours until puffed and doubled.
- 05
Press deep dimples all over the puffed dough and shove the cubed cheese and torn pieces of the remaining 4 anchovies directly into the holes.
This protects the cheese from burning and creates molten pockets of umami inside the crumb.
- 06
Slather the thick onion sauce over the top, sprinkle with Pecorino Romano, and bury the whole thing under an even layer of the toasted breadcrumbs.
Finish with a final, light drizzle of olive oil.
- 07
Bake at 400°F for 35 to 45 minutes until the edges pull away from the pan and the crust is a deep, crispy brown.
- 08
Let the sfincione rest in the pan for 15 minutes before cutting.
Sfincione is traditionally eaten warm or at room temperature, never piping hot.
Notes
Choosing the right flour.
The inclusion of fine semolina flour is non-negotiable for authenticity. It provides a distinct golden hue, a robust flavor profile, and the structural integrity needed to support the heavy toppings.