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Sfincione Palermitano with Pecorino | Sicilian Pan Flatbread
(0)
55 min
Under an hour
Knuspr-Küche
Der sizilianische Straßenküchen-Klassiker aus Palermo: Ein herrlich luftig-dicker Hefeteig, belegt mit aromatischem Zwiebel-Tomaten-Sugo, reichlich herzhaftem Pecorino und einer knusprigen Kruste aus geröstetem Olivenöl-Paniermehl und Oregano. Außen wunderbar kross, innen saftig und wolkenweich!
Ingredients
Preparation method
Prepare the yeast dough & let rise
Dissolve the fresh yeast together with 1 tsp sugar in approx. 100 ml lukewarm water and let it rest for about 10 minutes until small bubbles form.
Mix the wheat flour with 10 g fine table salt in a large bowl. Add the yeast mixture, the remaining lukewarm water (220 ml), and 20 ml olive oil. Knead everything into a soft, slightly sticky dough (by hand for approx. 8–10 minutes or with a food processor for approx. 5 minutes).
Shape the dough into a ball, lightly grease the bowl with a little olive oil, place the dough inside, and let it rise covered in a warm place for at least 90 minutes until it has at least doubled in volume.
Chef's tip
Traditional enjoyment: In Sicily, sfincione is often served lukewarm, as the flavours of sweetly stewed onions, earthy oregano, and savoury Pecorino unfold even more harmoniously after a few minutes of resting.
Extra crispiness: If you like the base especially crisp, bake the sfincione on the bottom rack of the oven or on a preheated pizza stone.
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