Results 1 to 2 of 2

Thread: REC Sicilian Sfincione

  1. #1
    Janet Bostwick Guest

    Default REC Sicilian Sfincione


    The recipe is from "Best of Baking", an HP book, authors Annette
    Wolter and
    Christian Teubner. (1980)
    Sicilian Sfincione:

    Topping:
    2 lb. (1 kg.) tomatoes
    2 cloves garlic, crushed
    2 small onions, chopped
    1 teaspoon salt
    Scant 1/4 cup (50 ml) olive oil

    Pizza Dough:
    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
    1 egg

    Final Toppings:
    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,
    onions,
    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
    yeast.
    Let stand 5 minutes or until the surface is frothy. Stir gently to
    moisten
    any dry particles remaining on top. Sift flour and salt into large
    bowl.
    Lightly beat egg into yeast mixture. Pour into flour mixture,
    combining to
    make a dough. On a floured surface, knead dough until smooth and
    springy, 5
    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.
    On a
    floured surface, lightly knead risen dough; divide into 4 to 6 pieces.
    Roll
    out pieces into individual rounds; place on oiled baking sheets. Top
    each
    round with tomato mixture. Scatter olives and oregano over pizza.
    Sprinkle
    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
    sheet,
    about 13 inches (33 cm) square. Pierce dough several times with a
    fork to
    avoid bubbling during baking. Prepare tomato topping as in the
    previous
    recipe and spread over dough. Sprinkle the surface with fresh,
    coarsely
    chopped peppermint leaves and a teaspoon of chopped basil, if
    available.
    Use twice the quantity of ripe olives and sprinkle with 1 1/2 cups
    (175g)
    shredded mozzarella cheese. Bake sfincione 20-25 minutes in a
    preheated 425
    F (220 C) degree oven.

    http://s1171.photobucket.com/albums/r558/gemlass1315/

    JanetUS

  2. #2
    gtr Guest

    Default Re: REC Sicilian Sfincione

    On 2012-09-05 15:03:27 +0000, Janet Bostwick said:

    > http://s1171.photobucket.com/albums/r558/gemlass1315/


    Nice pictures.



Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32