Sfincione Palermitano is a traditional Sicilian pan pizza with a thick, soft crust topped with slowly cooked onions, tomatoes, anchovies, caciocavallo cheese, oregano, and crisp breadcrumbs. It is a well-known street food of Palermo.
The sauce should be thick before it is spread over the dough so the crust does not become soggy. Traditional sfincione is soft and spongy rather than thin and crisp, and its defining toppings include tomato, onion, caciocavallo, anchovies, oregano, and breadcrumbs.
Combine the lukewarm water, yeast, and sugar in a large bowl.
Let the mixture stand for 5 to 10 minutes, until lightly foamy.
Add the semolina, “00” flour, salt, and 3 tablespoons of olive oil.
Mix until a soft, slightly sticky dough forms.
Knead for 8 to 10 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for approximately 2 hours, or until doubled in size.
Heat 2 tablespoons of olive oil in a large skillet over medium-low heat.
Add the sliced onions and cook gently for 15 to 20 minutes, until very soft but not browned.
Stir in the crushed tomatoes.
Season lightly with salt and black pepper.
Simmer the sauce for 15 to 20 minutes, until thickened.
Remove the sauce from the heat and allow it to cool slightly.
Generously oil a 13-by-18-inch rimmed baking pan.
Transfer the risen dough to the pan.
Using oiled fingertips, gently stretch the dough to the edges.
Cover the pan and let the dough rise for another 30 to 45 minutes.
Preheat the oven to 425°F (220°C).
Press the anchovy fillets and caciocavallo cubes gently into the surface of the dough.
Spread the onion and tomato sauce evenly over the dough.
Combine the breadcrumbs and oregano in a small bowl.
Sprinkle the breadcrumb mixture evenly over the sauce.
Drizzle the surface lightly with extra-virgin olive oil.
Bake for 25 to 30 minutes, until the bottom is golden and the crust is fully cooked.
Let the sfincione rest for 10 minutes before cutting it into squares.
Serve warm or at room temperature.
