🇮🇹 Italy · Food
Sfincione Palermitano (Sicilian Thick Pizza)
By eatmundo · July 7, 2026
Sfincione is a beloved Sicilian street food, a thick and spongy 'pizza' that's more akin to focaccia. Topped with a savory sauce of thinly sliced onions, anchovies, tomatoes, and often caciocavallo cheese, all finished with a sprinkle of breadcrumbs, it's a flavorful bite of Palermo's culinary heritage.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, dissolve 7g active dry yeast and 1 teaspoon sugar in 300ml lukewarm water. Let it sit for 5-10 minutes until foamy, indicating the yeast is active. This is crucial for a light, airy dough.
- 2
Add 500g all-purpose flour, 1 teaspoon salt, and 2 tablespoons of extra virgin olive oil to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
- 3
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a damp cloth and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size. This slow rise develops flavor and texture.
- 4
While the dough rises, prepare the topping. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 2 large thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions are very soft and caramelized, about 20-25 minutes. Don't rush this step, as the sweetness of the onions is key.
- 5
Stir in 8-10 chopped anchovy fillets, 200g crushed tomatoes, and 1 teaspoon dried oregano. Simmer the sauce for about 10-15 minutes, allowing the flavors to meld. Taste and adjust seasoning with salt if needed, remembering the anchovies are salty.
- 6
Preheat your oven to 220°C (425°F). Generously grease a rectangular baking sheet (approx. 30x40 cm or 12x16 inches) with 2 tablespoons of extra virgin olive oil. Punch down the risen dough gently and transfer it to the prepared baking sheet. Gently stretch and press the dough to fit the pan, creating a thick, even base. Dimple the surface with your fingertips.
- 7
Spread the onion and tomato sauce evenly over the dough. Scatter 100g of diced or grated caciocavallo cheese over the sauce, followed by 3 tablespoons of breadcrumbs. Drizzle with a little extra olive oil.
- 8
Bake the sfincione for 25-30 minutes, or until the crust is golden brown and the topping is bubbly. The bottom should also be golden and slightly crisp. Let it cool slightly on a wire rack before slicing into squares or rectangles and serving warm. It's truly best enjoyed fresh from the oven!
Frequently Asked Questions
What's the secret to Sfincione's characteristic fluffy, thick crust?+
The key is a long, slow proofing of the dough, often in a warm, olive oil-coated pan, allowing it to double in size multiple times for maximum aeration and softness.
What's a good substitute for Caciocavallo cheese in Sfincione Palermitano if it's unavailable?+
While Caciocavallo offers a unique sharp and tangy flavor, aged provolone (provolone piccante) is an excellent substitute, providing a similar firm texture and savory depth.
Are anchovies essential for authentic Sfincione Palermitano, and what role do they play in the flavor?+
Yes, anchovies are crucial; they melt into the sauce, contributing a deep, savory umami richness rather than a distinct "fishy" taste, which is fundamental to the dish's complexity.
How do I know when my Sfincione Palermitano is perfectly baked?+
Your Sfincione is done when the crust is golden brown and crisp on the bottom, the topping is bubbly, and a toothpick inserted into the center of the dough comes out clean, typically after 25-35 minutes at 400-425°F (200-220°C).
Mundo Match
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