# Palermo-Style Sfincione

Recipe by [Tomás Ferreira](https://fridge.menu/en/u/tomasferreira)

A thick, spongy Sicilian pizza from Palermo, topped with a rich tomato and onion sauce, caciocavallo cheese and breadcrumbs.

Servings: 4 · Prep 250 min · Cook 30 min · Baking

Contains: gluten, fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Palermo-Style Sfincione](https://image.fridge.menu/adaptations/a4n6ax1b/d3ba4209016741946537a08879390bad5a053ac044eb16e5bdd865e8f1ed18be.jpg)

## Ingredients

- 400 g [Plain flour](https://fridge.menu/en/i/flour)
- 100 g [Semolina](https://fridge.menu/en/i/semolina)
- 300-350 g [Water](https://fridge.menu/en/i/water) — warm
- 10 g [Yeast](https://fridge.menu/en/i/yeast)
- 10 g [Olive oil](https://fridge.menu/en/i/olive-oil)
- 10 g [Salt](https://fridge.menu/en/i/salt)
- 2 pcs [Onion](https://fridge.menu/en/i/onion) — thinly sliced
- 500 g [Canned chopped tomatoes](https://fridge.menu/en/i/canned-chopped-tomatoes)
- [Olive oil](https://fridge.menu/en/i/olive-oil) — to taste
- 3-4 pcs [Anchovies](https://fridge.menu/en/i/anchovies)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- 200 g Caciocavallo
- 7-8 pcs [Anchovies](https://fridge.menu/en/i/anchovies) — cut into pieces
- [Oregano](https://fridge.menu/en/i/oregano) — to taste
- [Breadcrumbs](https://fridge.menu/en/i/breadcrumbs) — to taste

## Steps

1. Tip the flour and semolina into a bowl, add the warm water with the yeast, mix, then add the olive oil and salt. Knead the dough until smooth. (10 min)
2. Shape the dough into a ball, place in a bowl, cover and leave to rise. (180 min)
3. Heat the olive oil, melt in the anchovies, add the thinly sliced onion and cook over medium-low heat. (10 min)
4. Add the canned tomatoes and simmer the sauce with the onion, stirring. Season with salt to taste. (30 min)
5. Cut the caciocavallo into small chunks, keeping a couple of tablespoons grated aside.
6. Turn the dough out onto a floured surface and spread it into a baking tin.
7. Arrange the cut anchovies on top and leave the dough to rest. (20 min)
8. Spread the sauce over the surface, add the caciocavallo chunks, sprinkle with the grated caciocavallo, oregano and breadcrumbs.
9. Leave to rise again before baking. (60 min)
10. Bake the sfincione at 250°C in a preheated static oven.

Published 2026-10-09

https://fridge.menu/en/r/panelle-a4n6ax1b

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