Sfincione (Sicilian Pizza Bread)

Name: Sfincione (Sicilian Pizza Bread)
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 12 servings
Cuisine: Sicilian
Ingredients: 3¾ cups (500 g) bread flour, spooned into the cup and leveled, or weighed; 1½ cups (355 ml) lukewarm water, about 100°F (38°C), comfortably warm to the touch; 2¼ tsp (7 g) instant yeast; 1 tsp (4 g) granulated sugar; 2 tsp (12 g) fine sea salt; 2 tbsp (30 ml) extra-virgin olive oil; 3 tbsp (45 ml) extra-virgin olive oil, for the bowl and the pan; 3 tbsp (45 ml) extra-virgin olive oil; 2 whole (400 g) large yellow onions, halved and sliced into thin half-moons (⅛ inch / 3 mm); 6 fillets (25 g) oil-packed anchovy fillets, drained and roughly chopped; 14 oz can (400 g) canned whole peeled tomatoes, crushed by hand, juices included; 1 tsp (1 g) dried oregano; ¼ tsp (½ g) red pepper flakes (optional); fine sea salt, to taste, start with a pinch (anchovies are salty); black pepper, freshly ground, to taste; ¾ cup (70 g) dry plain breadcrumbs; 2 tbsp (30 ml) extra-virgin olive oil; ⅔ cup (60 g) Pecorino Romano or caciocavallo cheese, finely grated

From the MyKitchenBank Kitchen

A thick, pillowy Palermo-style pan pizza with an airy crumb, a jammy topping of slow-cooked onions, anchovy and tomato, and a crunchy layer of toasted breadcrumbs and sharp cheese.

Prep: 40 min
Cook: 55 min
Wait: 2 hr 15 min
Total: 3 hr 50 min
Makes: 1 half-sheet pan (12 squares)

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Ingredients

12 servings

For the dough
3¾ cups (500 g) bread flour, spooned into the cup and leveled, or weighed
1½ cups (355 ml) lukewarm water, about 100°F (38°C), comfortably warm to the touch
2¼ tsp (7 g) instant yeast
1 tsp (4 g) granulated sugar
2 tsp (12 g) fine sea salt
2 tbsp (30 ml) extra-virgin olive oil
3 tbsp (45 ml) extra-virgin olive oil, for the bowl and the pan
For the topping
3 tbsp (45 ml) extra-virgin olive oil
2 whole (400 g) large yellow onions, halved and sliced into thin half-moons (⅛ inch / 3 mm)
6 fillets (25 g) oil-packed anchovy fillets, drained and roughly chopped
14 oz can (400 g) canned whole peeled tomatoes, crushed by hand, juices included
1 tsp (1 g) dried oregano
¼ tsp (0.5 g) red pepper flakes (optional)
fine sea salt, to taste, start with a pinch (anchovies are salty)
black pepper, freshly ground, to taste
For the crumb topping
¾ cup (70 g) dry plain breadcrumbs
2 tbsp (30 ml) extra-virgin olive oil
⅔ cup (60 g) Pecorino Romano or caciocavallo cheese, finely grated

Equipment (9)

Large mixing bowl (4–5 qt / 4–5 L)
Stand mixer with dough hook (optional)
18×13-inch (46×33 cm) rimmed half-sheet pan
Large skillet or sauté pan, 12-inch (30 cm)
Small skillet, 8–10-inch (20–25 cm)
Kitchen scale
Plastic wrap or a damp towel
Box grater or rasp-style grater
Wire rack

Steps

Before you start

Read the timing: the dough needs about 2 hours of rising in total, and you can cook the topping while it rises.
The dough is wet and sticky (about 70% hydration). Use oiled hands and a bowl scraper instead of adding more flour; this is what makes the crumb airy.
Weigh the flour and water with a kitchen scale if you can, because cup measures vary.
Anchovies melt into the sauce and add savory depth rather than a fishy taste. Don't skip them unless you must (see substitutions).
Put a rack in the lower third of the oven. Preheat it during the second rise, as directed in the steps.

1
Mix the dough
- In a large bowl or stand mixer bowl, whisk the bread flour, instant yeast, sugar and dough salt (the 2 tsp).
- Add the lukewarm water and the 2 tbsp dough oil.
- Stir with a sturdy spatula or the dough hook on low until no dry flour remains and a shaggy, very sticky dough forms, about 2 minutes.
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Ready when: No dry flour remains and the dough looks shaggy and sticky
Tip: Check that the water is lukewarm, not hot. Water above 120°F (49°C) can kill the yeast.
2
Knead until smooth
- With the dough hook on medium-low, knead for 6 minutes.
- Or knead by hand with oiled hands: stretch a edge up and fold it over the dough, turn the bowl a quarter, and repeat for about 8 minutes.
- The dough will stay soft and tacky.
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Ready when: Dough is smooth, elastic, and pulls cleanly from the bowl sides but still sticks lightly to your fingers; it stretches thin without tearing when pulled
Tip: Resist adding extra flour. A wet dough gives the light, open crumb.
3
First rise
- Pour 1 tbsp of the pan oil into a clean large bowl and turn the dough in it to coat.
- Cover tightly with plastic wrap.
- Let rise at room temperature (72–75°F / 22–24°C) for 60–90 minutes.
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Ready when: Dough has doubled and is domed, with bubbles visible at the edges
Tip: Start the topping in the next step while the dough rises.
4
Cook the onion sauce
- Heat the 3 tbsp sauce oil in a 12-inch skillet over medium-low heat.
- Add the sliced onions and a pinch of salt.
- Cook, stirring often, for 15 minutes until very soft, sweet and pale gold with no browned edges.
- Add the chopped anchovies and stir for 2 minutes until they dissolve into the oil.
- Add the crushed tomatoes with their juices, oregano, red pepper flakes if using, and black pepper.
- Simmer, stirring occasionally, for 12–15 minutes.
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Ready when: Sauce is thick and jammy; a spoon dragged through leaves a trail that stays open for 2 seconds, and there is no watery liquid pooling
Tip: Taste before adding more salt. The anchovies already season the sauce. A thin sauce will make the bread soggy, so keep simmering if needed.
5
Cool the sauce
- Transfer the sauce to a bowl and spread it out to cool to room temperature, about 20 minutes.
- Warm sauce would start to deflate the dough.
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Ready when: Sauce feels at or just above room temperature when touched
6
Toast the breadcrumbs
- In an 8–10-inch skillet, heat the 2 tbsp crumb oil over medium heat.
- Add the breadcrumbs and stir constantly for 3–4 minutes.
- Tip into a bowl and let cool 5 minutes, then stir in half of the grated cheese.
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Ready when: Crumbs are golden brown, smell nutty and look evenly coated in oil
Tip: Keep stirring. Breadcrumbs go from golden to burnt in seconds.
7
Shape in the pan
- Brush the bottom and sides of an 18×13-inch rimmed half-sheet pan with the remaining 2 tbsp pan oil.
- Scrape the risen dough into the pan without punching it down.
- With oiled fingertips, gently press and stretch the dough toward the corners.
- If it springs back, cover and rest 10 minutes, then continue until it fills the pan.
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Ready when: Dough reaches all four corners in a fairly even layer about ½ inch (1.25 cm) thick
Tip: Use plenty of oil on your fingers and pan to prevent sticking and to help crisp the bottom.
8
Second rise and preheatOven 450°F / 230°C
- Cover the pan loosely with oiled plastic wrap and let the dough rise for 45 minutes.
- About 20 minutes before the end, set a rack in the lower third of the oven and preheat to 450°F (230°C).
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Ready when: Dough looks puffy and increased by about half; a fingertip dent springs back slowly
Tip: Don't over-proof. If the dough domes dramatically and bubbles collapse, bake it right away.
9
Dimple and top
- Oil your fingertips and press deep dimples all over the dough, reaching almost to the pan.
- Spread the cooled sauce evenly over the dough, leaving a ½-inch (1.25 cm) border.
- Sprinkle with the remaining grated cheese, then scatter the cheese-breadcrumb mixture evenly over the top.
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Ready when: Sauce and crumbs cover the surface evenly with a thin bare border
Tip: Work gently and quickly so the risen dough doesn't deflate.
10
BakeOven 450°F / 230°C
- Bake on the lower rack at 450°F (230°C) for 22–26 minutes, rotating the pan front to back after 12 minutes.
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Ready when: Edges are deep golden brown, crumbs are toasty, and the bottom is crisp and golden when lifted with a spatula
Tip: If the crumbs brown too fast before the bottom is done, tent loosely with foil.
11
Cool and serve
- Slide the sfincione out of the pan onto a wire rack, or leave in the pan if it sticks.
- Cool for 15 minutes, then cut into 12 squares with a sharp knife or pizza wheel.
- Serve warm or at room temperature.
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Ready when: Bread is firm enough to slice cleanly and no longer steaming heavily
Tip: Moving it to a rack prevents steam from making the bottom soggy.

Good to know

Tips

Cook the onions slowly over medium-low heat. They should turn sweet and soft, not brown, because browning makes the topping bitter.
Press the dimples all the way down so the sauce sits in pockets and the dough doesn't balloon into a single dome.
Use a metal pan for the crispiest bottom; glass and dark nonstick pans brown differently, so check 3–4 minutes early.
For a traditional Palermo touch, serve it at room temperature, which is how it is commonly sold at bakeries.

Make ahead

The onion-tomato sauce can be made up to 3 days ahead and refrigerated; bring it to room temperature before topping. The dough can also go into the fridge after mixing and knead (step 2) for up to 24 hours; let it warm for 1 hour at room temperature, then continue with the shaping step.

Storage & reheating

Room temperature: covered, up to 1 day. Refrigerator: airtight, up to 4 days. Freezer: wrap squares individually, up to 3 months. Reheat at 350°F (175°C) for 8–10 minutes (from frozen, 15 minutes) to re-crisp the bottom.

Substitutions

oil-packed anchovy fillets → 1 tbsp (15 g) anchovy paste, or omit and add 1 tsp extra salt and 1 tsp capers. Anchovy paste dissolves the same way. Omitting them gives a vegetarian version with less depth.
Pecorino Romano or caciocavallo cheese → Parmigiano-Reggiano. Milder and nuttier; use the same weight.
bread flour → All-purpose flour. The crumb will be slightly softer and less chewy. Reduce the water by 2 tbsp (30 ml).
instant yeast → Active dry yeast, 2¾ tsp (8.5 g). Dissolve it in the lukewarm water for 5 minutes until foamy before adding to the flour.