Sfincione - Sicilian Breadcrumb Pizza

In Palermo there is a type of pizza that is similar to the thick, bready crust of focaccia, but unlike focaccia, it has tomato sauce on the top. Ingredients are usually put on in a reverse fashion--the mozzarella or caciocavallo cheese placed on the dough first with the sauce goes on top. What makes this pizza stand apart from others is the final topping: a healthy dusting of breadcrumbs, which turns this into a classic, Sicilian sfincione. 

There are derivatives of sfincione, like the tomato pies made around the Philadelphia and Trenton, New Jersey region. This cousin of sfincione is thick and bready, but has a solitary topping of thick tomato sauce with perhaps a sprinkling of grated parmesan cheese (if any) and is always served room temperature. Personally, the tomato pies I've had have been a bit too intense on tomato flavor.

For my version of sfincione, I topped it with julienned slices of caciocavallo cheese and Italian style breadcrumbs. Of course, you can also put some stale ciabatta in a food processor and make a rough textured breadcrumb for the topping. I didn't overload my sfincione with breadcrumbs, but keep in mine, in Palermo they might put a fairly thick (1/4") topping of lightly toasted breadcrumbs on top. I made this during the late summer when I had an abundance of my Olivette Jaune heirloom tomatoes, so onto the top they went...

Equipment Needed:
1-13x17" half sheet pan (dark colored to create a well baked crust)
thin, cotton kitchen towel
baking stone (better yet, a baking steel)

Proofing the yeast
1 tablespoon active yeast
1 teaspoon sugar
1 - 1/2 cups water at 115F

For the dough:
2-3 cups bread flour
1 teaspoon salt
1 tablespoon sugar
2 tablespoons extra virgin olive oil

For the sauce:
28 ounce can crushed tomatoes (I recommend Tuttorosso brand)
4 small anchovies in oil
1 tablespoon sugar
2 tablespoons dry basil (or 8 large, fresh basil leaves, julienned)
2 tablespoons extra virgin olive oil

Toppings:
Thin slices of caciocavallo cheese (alternate, sharp provolone)
1-2 cups Italian style breadcrumbs (or 3 cups, rough chopped fresh breadcrumbs)
2 tablespoons Oregano (for mixing with bread crumbs)
Yellow olive shaped tomatoes, halved
Extra virgin olive oil
Grated Parmigiano Reggiano or similar cheese

Optional Toppings:
caramelized onions, prosciutto, olives, pimentos, anchovies, fresh basil or oregano leaves.

Making the Dough

• Preheat your oven to 425 degrees Fahrenheit, with the baking steel (or stone) on a rack 1/3 from the bottom of the oven.
  
• Put the yeast in a bowl with the warm water and sugar, mix well, then let  "proof" (foam up) for 5-10 minutes.
• Meanwhile, put half the flour, sugar and salt in the bowl of a stand mixer and mix to combine.  
• After the yeast has foamed, pour into the flour and mix on low speed. As the mixture gets wet, add the olive oil.
• Add the remaining flour little by little. You want a sticky dough to form into a rough ball. Hold back on flour if it looks too dense and dry.
• Turn the speed up to medium and let the dough develop gluten for 3-5 minutes, or until you see sticky strands of dough sticking to the sides of the bowl. If the dough looks a bit too wet and sticky, add a tablespoon of flour and mix a bit more, using a spatula as needed to scrape the sides of the bowl.
• Turn out your dough ball onto a well floured surface. The dough should be sticky, but not wet. Flour your hands and knead the dough a minute or so, then shape and flatten into a rough rectangle about 8x10" and 1" thick, then let rest for 3 minutes. 
  
• Oil your sheet pan well with olive oil, not forgetting to oil up the sides.
• Place the dough rectangle into the center of the sheet pan and cover with a damp cotton kitchen towel. Let rest for 10 minutes.
• Next, gently pull the sides and corners of your dough rectangle toward the sides of the sheet pan, fitting it to the shape of the pan. If needed, oil the tips of your fingers slightly with olive oil. 
• Cover again with the damp towel and let rise in a warm place for 1 hour.

To make the sauce:

• Place the anchovies into a medium saucepan with a drizzle of olive oil. Using a wooden spoon, heat the anchovies on medium heat until they "melt" apart into the oil.
• Add the crushed tomatoes then stir in the sugar, basil, extra virgin olive oil and heat over a low heat until simmering. Turn off the heat and set aside.
  

Putting together the Sfincione:

• You dough should have risen to 3/4" - 1" thick after one hour. Use a dough docker or fork to make a series of holes along the top of the dough.  (This prevents large bubbles in the center).
• Cut thin slices of caciocavallo (or sharp provolone) and distribute across the surface of your dough.
• Next, using a ladle, spread a layer of your sauce over the cheese.
• Mix the oregano into your breadcrumbs, spread your breadcrumbs across the dough, then drizzle with extra virgin olive oil.
• Cut your tomatoes in half and place them cut side up across your sfincione. If you like, you can give an extra sprinkle of dried or fresh oregano, especially on the tomatoes.
• Bake your sfincione on your stone/steel for 15 minutes in your 425F oven.
• Turn your oven to Broil and bake for another minute or so until the top of your sfincione gets a toasty appearance. Don't overdo it!
• Let cool for a few minutes before slicing, and dust with some grated cheese.
• It's best to slide your sfincione onto a serving tray or wooden cutting board for slicing. (You would damage your dark sheet pan otherwise). A large metal spatula will help slide it out of your sheet pan.

Slice your sfincione into squares or rectangles for serving with a simple salad and a glass of red Sicilian wine, such as Corvo Rosso. And don't forget, sfincione is traditionally served at Natale (Christmas) and the Italian father's day, la Festa di San Giuseppe on March 19th.

Buon appetito!

--Jerry Finzi

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