Palermo sfincione

The Palermo Sfincione is a tall, soft focaccia rich in flavors that match perfectly. One of the many delicacies of Sicilian street food. Let's see what we need for the preparation of the Palermo Sfincione. Ingredients for the dough 220 g water (at room temperature) 340 g flour 3 g dry brewer's yeast 30 g extra virgin olive oil 5 g fine salt Ingredients for the dressing 1g olden onion 500 g peeled tomatoes 30 g extra virgin olive oil Half a glass of water 40 g anchovy in oil fine salt 50 g pecorino cheese 80 g caciocavallo cheese dried oregano Preparation Start the preparation of the Palermo Sfincione from the dough for the base. In the container of the mixer, place the flour, dry brewer's yeast and a teaspoon of malt. Alternatively, you can use honey and sugar. Add the water to the flour, then operate the hook of the mixer. Knead the dough for about 10 minutes then add the extra virgin olive oil and salt. Continue to knead the dough for another 4 or 5 minutes until you have obtained a smooth and elastic consistency, then transfer everything to a work surface. Form a dough and place it on a container greased with oil. Cover with tissue paper and let rise at room temperature for at least 2 and a half hours. While the dough rises, devote yourself to the preparation of the sauce. Put a non-stick pan on the heat, add a drizzle of extra virgin olive oil and the thinly sliced onion. Sauté for a few minutes, then add the peeled tomatoes, dried oregano, salt and half a glass of water. Cook over low heat for about 20 minutes. When cooked, turn off the heat and let cool. Once prepared, toast the breadcrumbs in a pan with a drizzle of oil and dice the caciocavallo. When the dough has risen, transfer it to a well-oiled baking sheet. Roll it out well with your hands and cover the tray with tissue, let it rise for at least 20 minutes. After the time necessary for leavening, distribute the diced caciocavallo cheese and anchovy fillets on the dough. Sprinkle the surface with grated pecorino cheese then cover everything with the sauce. Sprinkle with the breadcrumbs that you have toasted previously and bake in a preheated oven at 200 ° C for about 40 – 45 minutes. When cooked, take it out of the oven and divide it into pieces. Serve the Palermo Sfincione to your diners.