Preparation

To prepare Palermo-style sfincione, start with the dough. Pour the sifted flour into the mixer with the dough hook, add the dried yeast and malt, then mix at medium speed, slowly pouring in the lukewarm water. Knead the dough for about 10 minutes, until it is well attached to the hook. Add 35 g of oil, again slowly, and continue mixing until it is completely absorbed. Finally, add the salt, continuing to knead.

Transfer the dough to a lightly floured surface, knead briefly with your hands, and shape into a ball. Place it in a bowl covered with plastic wrap and let it rise in the oven (turned off but with the light on) for at least 3 hours, or until it has doubled in volume.

Meanwhile, prepare the sauce. Finely slice the onion, removing the green inner part if you want a more delicate flavor. Pour it into a pan with 20 g of oil and 50 g of water, then simmer over very low heat for about ten minutes. Add the peeled tomatoes, season with salt and pepper, and cook for about 30 minutes, stirring occasionally. Once ready, let the sauce cool to room temperature.

Cut the caciocavallo cheese into cubes and set aside. In a frying pan, toast the breadcrumbs with 20 g of oil, stirring frequently for a few minutes. Grease a 40×32 cm baking tray with 10 g of oil.

When the dough has risen, transfer it to the baking pan and spread it out with your fingers until it covers the entire surface. Let it rest for another 30 minutes in the oven with the light on. Take the baking pan and sprinkle with grated pecorino cheese, diced caciocavallo cheese, and chopped anchovy fillets (well drained). Pour the tomato sauce over the top, spreading it with a spoon, then finish with oregano and toasted breadcrumbs.

Bake in a preheated oven at 200°C for about 50 minutes, until golden brown. Once cooked, transfer the sfincione to a cutting board and cut it into pieces with a serrated knife. Serve hot and fragrant.