REC Sicilian Sfincione
The recipe is from "Best of Baking", an HP book, authors Annette
Christian Teubner. (1980)
2 lb. (1 kg.) tomatoes
2 cloves garlic, crushed
2 small onions, chopped
1 teaspoon salt
Scant 1/4 cup (50 ml) olive oil
pinch of sugar
1 1/4 cups (300 ml) warn milk (110F-43C degrees)
2 pkgs. active dry yeast
4 cups (500 g) all-purpose flour
1/2 teaspoon salt
3 oz. (75 g) pitted ripe olives, chopped
2 teaspoons dried oregano
4 oz (100 g ) crumbled caciocavallo or grated Parmesan cheese
Olive oil, if desired
To make topping: peel and chop tomatoes. Combine tomatoes, garlic,
salt and olive oil in a large bowl. Cover and set aside. Flavor will
improve while mixture stands.
To make pizza dough: Stir sugar into warm milk and sprinkle with
Let stand 5 minutes or until the surface is frothy. Stir gently to
any dry particles remaining on top. Sift flour and salt into large
Lightly beat egg into yeast mixture. Pour into flour mixture,
make a dough. On a floured surface, knead dough until smooth and
to 10 minutes. Cover and let rise in a warm place 25 minutes.
Brush baking sheets with oil. Preheat oven to 425 F (220C) degrees.
floured surface, lightly knead risen dough; divide into 4 to 6 pieces.
out pieces into individual rounds; place on oiled baking sheets. Top
round with tomato mixture. Scatter olives and oregano over pizza.
caciocavallo or Parmesan cheese over topping.
Bake 20 minutes or until edges are brown. Sprinkle with olive oil on
removal from oven, if desired.
Baking Sheet Sfincione
The yeast dough should be rolled out to the size of a large baking
about 13 inches (33 cm) square. Pierce dough several times with a
avoid bubbling during baking. Prepare tomato topping as in the
recipe and spread over dough. Sprinkle the surface with fresh,
chopped peppermint leaves and a teaspoon of chopped basil, if
Use twice the quantity of ripe olives and sprinkle with 1 1/2 cups
shredded mozzarella cheese. Bake sfincione 20-25 minutes in a
F (220 C) degree oven.
Re: REC Sicilian Sfincione
On 2012-09-05 15:03:27 +0000, Janet Bostwick said: