Rectangular Sicilian sfincione with breadcrumb crust and anchovy topping

Sfincione Palermitano

Sfincione (Sicilian Pizza) in a Pizza Oven

Name: Sfincione (Sicilian Pizza) in a Pizza Oven
Yield: 4 pizza
Cuisine: Italian
Ingredients: 990 g flour; 740 g water (75% hydration); 20 g salt; 4.9 g instant yeast; 40 g olive oil; 4.9 g sugar; 480 g onion, thinly sliced and slow-cooked; 320 g crushed tomatoes; 240 g caciocavallo or aged pecorino, grated; 16 anchovy fillets in oil; 120 g breadcrumbs, toasted; 100 g extra virgin olive oil; 8 g dried oregano

Palermo, Sicily · rectangular · thick · pan-baked

Sfincione is Palermo's answer to pizza — and locals will tell you it predates it. A high-hydration dough is proofed in an oil-slicked rectangular pan until puffy, then topped with slow-cooked onion, crushed tomatoes, strong caciocavallo cheese and anchovy fillets, finished with toasted breadcrumbs and a generous pour of olive oil. It bakes slowly at lower heat; the bottom caramelizes against the oiled pan while the top stays moist. Sold by the square on Palermo's street corners, especially on Fridays.

What sets it apart — The breadcrumb finish is the signature — it absorbs the olive oil and the juices from the topping and forms a distinct savory crust on top. The anchovy disappears into the sauce but makes everything taste more of itself.

How many pizzas?

makes 4 × 450g balls
1800 g total dough

The dough · baker’s %

Flourstrong 00 or bread flour990 g
Water75% hydration740 g
Salt20 g
Instant yeast×1.25 active-dry · ×3 fresh4.9 g
Olive oil40 g
Sugar4.9 g

Bake

250–290°C · 480–550°F20–25 min

Place the pan on the stone at lower heat. The base caramelizes against the oiled pan; the breadcrumb top should be golden. Check the base color by lifting one corner — it should be deep brown, not pale.

Serving

Cut into squares and eaten warm or at room temperature. The classic street-food version is not eaten hot — sfincione improves as it cools slightly.

Topping — scaled for 4 pizzas

Onion, thinly sliced and slow-cooked480 g
Crushed tomatoes320 g
Caciocavallo or aged pecorino, grated240 g
Anchovy fillets in oil16
Breadcrumbs, toasted120 g
Extra virgin olive oil100 g
Dried oregano8 g

Cipolla, pomodoro e caciocavallo

Cook the onion slowly in olive oil until very soft and sweet — this is not negotiable. Layer: tomato, then onion, then tucked-in anchovy fillets, then cheese. Scatter breadcrumbs last and pour the remaining olive oil over the top before baking.

Ferment & prep: Mix a very soft dough. Bulk-ferment 2 h. Oil the pan generously (20g+). Press the dough into the pan and let it proof 1–1.5 h until puffed and filling the pan. Add toppings, then bake.