Palermo’s sfincione is a traditional Sicilian dish that embodies the island’s rich culinary heritage.
Known as a rustic pizza with a thick crust, topped with a flavorful tomato sauce, onions, anchovies, and a generous sprinkling of breadcrumbs and cheese, sfincione is a beloved street food and festive dish.
Its name comes from the Latin word spongia, meaning “sponge,” in reference to its soft, spongy dough.
This dish is simple yet flavorful and celebrates the ingenuity of Sicilian cooking with the use of basic, high-quality ingredients.
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Why Nonna Suggests This Recipe
- Iconic Sicilian Dish: A hallmark of Palermo’s street food culture.
- Rustic and Satisfying: The spongy crust and robust toppings make it a meal on its own.
- Perfect for Sharing: Traditionally enjoyed with family and friends during celebrations.
- Versatile: Delicious hot or cold, making it ideal for parties or picnics.
- Rooted in Tradition: Nonna loves how it connects generations to Palermo’s rich history.
Cooking Time
- Prep Time: 2 hours (including dough rising)
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Servings: 6–8
Ingredients
For the Dough:
- 4 cups (500 g) all-purpose flour
- 1 packet (7 g) active dry yeast
- 1 ½ cups (350 ml) warm water
- 1 tsp sugar
- 1 tsp salt
- 3 tbsp olive oil
For the Topping:
- 2 large onions, thinly sliced
- 4 tbsp olive oil
- 1 (28 oz / 800 g) can peeled tomatoes, crushed
- 6 anchovy fillets, chopped
- ½ cup (50 g) grated Pecorino Romano or Caciocavallo cheese
- 1 cup (100 g) breadcrumbs
- 1 tbsp dried oregano
- Salt and pepper, to taste
Step-by-Step Method
1. Prepare the Dough:
- Dissolve the yeast and sugar in warm water and let sit for 5–10 minutes, until foamy.
- In a large bowl, mix the flour and salt. Gradually add the yeast mixture and olive oil, stirring until the dough begins to form.
- Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
2. Prepare the Topping:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 10 minutes, until soft and golden.
- Stir in the crushed tomatoes, anchovies, oregano, salt, and pepper. Simmer for 15–20 minutes, until the sauce thickens.
- In a separate pan, toast the breadcrumbs in 2 tablespoons of olive oil until golden and crispy. Set aside.
3. Assemble the Sfincione:
- Preheat your oven to 450°F (230°C).
- Punch down the risen dough and roll it out into a rectangular or round shape, about 1 inch thick. Transfer to a lightly greased baking sheet or pan.
- Spread the tomato and onion sauce evenly over the dough.
- Sprinkle with grated cheese and toasted breadcrumbs for a crunchy topping.
4. Bake:
- Bake the sfincione in the preheated oven for 25–30 minutes, or until the edges of the crust are golden and the topping is bubbling.
- Remove from the oven and let cool slightly before slicing and serving.
Nutritional Facts (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 42 g |
| Protein | 8 g |
| Fat | 9 g |
| Saturated Fat | 2 g |
| Fiber | 3 g |
| Sodium | 360 mg |
Tips by Nonna
- Authentic Cheese: Use Pecorino Romano or Caciocavallo for an authentic Sicilian flavor.
- Let the Dough Rest: Proper rising ensures the soft, spongy texture that defines sfincione.
- Anchovy Variations: Adjust the anchovy quantity to suit your taste or omit for a vegetarian version.
- Make Ahead: Sfincione can be prepared in advance and enjoyed at room temperature or reheated.
- Pairing: Serve with a crisp white wine or a glass of Sicilian Nero d’Avola for the perfect complement.
SFINCIONE: THE DELICIOUS SICILIAN PIZZA
Sfincione Palermitano is a traditional Sicilian dish from Palermo that embodies the island’s rich culinary heritage. Known as a rustic, thick-crust pizza topped with a flavorful tomato sauce, onions, anchovies, and a generous sprinkle of breadcrumbs and cheese, sfincione is a beloved street food and festive dish.
Notes
Ingredients
For the Dough:
- 4 cups (500 g) all-purpose flour
- 1 packet (7 g) active dry yeast
- 1 ½ cups (350 ml) warm water
- 1 tsp sugar
- 1 tsp salt
- 3 tbsp olive oil
For the Topping:
- 2 large onions, thinly sliced
- 4 tbsp olive oil
- 1 (28 oz / 800 g) can peeled tomatoes, crushed
- 6 anchovy fillets, chopped
- ½ cup (50 g) grated Pecorino Romano or Caciocavallo cheese
- 1 cup (100 g) breadcrumbs
- 1 tbsp dried oregano
- Salt and pepper, to taste
Step-by-Step Method
1. Prepare the Dough:
- Dissolve the yeast and sugar in warm water and let sit for 5–10 minutes, until foamy.
- In a large bowl, mix the flour and salt. Gradually add the yeast mixture and olive oil, stirring until the dough begins to form.
- Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
2. Prepare the Topping:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 10 minutes, until soft and golden.
- Stir in the crushed tomatoes, anchovies, oregano, salt, and pepper. Simmer for 15–20 minutes, until the sauce thickens.
- In a separate pan, toast the breadcrumbs in 2 tablespoons of olive oil until golden and crispy. Set aside.
3. Assemble the Sfincione:
- Preheat your oven to 450°F (230°C).
- Punch down the risen dough and roll it out into a rectangular or round shape, about 1 inch thick. Transfer to a lightly greased baking sheet or pan.
- Spread the tomato and onion sauce evenly over the dough.
- Sprinkle with grated cheese and toasted breadcrumbs for a crunchy topping.
4. Bake:
- Bake the sfincione in the preheated oven for 25–30 minutes, or until the edges of the crust are golden and the topping is bubbling.
- Remove from the oven and let cool slightly before slicing and serving.
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