Sfincione Siciliano (Sicilian Style Pizza)

Sfincione Siciliano is a Sicilian style pizza unlike any other you've tried before. Topped with crispy bread crumbs, grated cheese and oregano for a satisfying crunch with every bite!Let's talk about Sfincione Siciliano or sfinciuni as it is referred to in the Sicilian dialect. Have you ever heard of it? Neither have I until recently.

But Sfincione Siciliano looks just like pizza!

You might say it looks just like pizza. In fact I refer to it as Sicilian style pizza but I know some Sicilians may not agree with that.

Sfincione Siciliano has a thicker crust (just like a focaccia) and is traditionally baked in rectangular shaped pans.

The sfincione dough is usually covered with anchovies fillets. However, you'll notice that I did not include any in my step by step images. This is due to a strong dislike of anchovies in my home!

The anchovies (if using) are covered with a fragrant tomato sauce with onion and oregano. The sauce is topped with either shredded aged caciocavallo cheese or grated Pecorino Romano cheese as well as a crispy, lightly toasted breadcrumbs.

This is definitely not your average layer of thick cheese topped pizza!

I've probably eaten Sfincione all my life!

I realize that I've been eating some form of sfincione since I was born. Raised in Montreal, I'm used to the thick crusted rectangular tomato covered pizza that is common in all Italian bakeries. I think perhaps this pizza evolved from sfincione?

In the case with sfincione, the crisp breadcrumb coating absorbs some of the tomato sauce thus preventing it from becoming greasy and overly saucy. You know the kind I'm talking about!

The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.

How to make Sfincione Siciliano (Sicilian Style pizza)

Proof the yeast: Place active dry yeast in a bowl. Warm water until lukewarm and pour over the yeast. Let sit for 10 minutes until foamy.

With a stand mixer: add flour and salt to the bowl of your stand mixer fitted with a dough hook and combine. With the mixer running on low speed. Pour in the yeast mixture. Switch to medium speed and knead for 10 minutes until the dough is smooth and elastic.

By hand: Combine flour and salt in a bowl. Once the yeast is ready, stir in sugar and olive oil. Make a well in the center of the flour and pour in the yeast. Use a wooden spoon to stir together until a raggedy dough is formed.Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

Let the dough rise: Transfer the dough to a lightly greased bowl, cover and let rise for 2 hours.

Prepare the toppings:  

In a large skillet, sauté a thinly sliced onion in olive oil until golden, about 5 minutes. Add the garlic and cook for one minute longer. 

Pour in 1 can of whole plum tomatoes which you have crushed by hand. Or add to the skillet and use the back of a wooden spoon to break down the tomatoes. Add oregano and salt, to taste. Bring to a simmer and cook for 30 minutes, stirring occasionally.

In a dry skillet toast unseasoned breadcrumbs on medium high heat until lightly browned, about 2-3 minutes. Transfer to a bowl and aside.

Assemble the sfincione:  Generously grease a 10 X 16 inch baking sheet with olive oil. Punch down the dough, transfer to the prepared pan and use your finger tips to spread out the dough to cover the pan. Cover with a clean tea towel and let rest for 30 minutes.Preheat oven to 425 degrees F. Cover the dough with the prepared tomato sauce. Sprinkle the sauce with grated Pecorino Romano cheese. Top with the toasted breadcrumbs and dry oregano. Drizzle the surface lightly with olive oil.

Bake for 25 minutes until golden underneath and the breadcrumbs on top are crisp. Cut into squares and serve hot or at room temperature.

Tips and suggestions:

• Tomato passata (tomato purée) may be used instead of canned whole plum tomatoes.
• In place of aged caciovallo cheese which is traditionally added to sfincione, alternatives include Pecorino Romano, aged Provolone or in a pinch Parmigiano cheese.
• Sfincione Siciliano may be frozen once baked. Wrap tightly with plastic wrap and freeze for up to 3 months. Defrost in the refrigerator and place in the oven to warm before serving.

If you try out this recipe, please let me know how much you enjoyed it by rating it in the recipe card below. Don't forget to pin the recipe for later! Buon appetito!

Check out more recipes made with pizza dough!

• Easiest No Knead Pizza Dough Recipe
• Olive and Cheese Buns
• Parigina Pizza
• No Knead Skillet Focaccia Bread Recipe
• Scacciata with Cauliflower and Black Olives

Sicilian Sfincione (Sicilian Style Pizza)

Nadia Fazio

Sfincione Siciliano is a Sicilian style pizza which differs from your usual pizza as it is coated with a layer of crisp breadcrumbs. A delicious alternative to your typical cheese covered pizza and definitely a must-try!

4.83 from 17 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Resting time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 55 minutes mins

Course antipasto, Main Course

Cuisine Sicilian

Servings 12 servings

Calories 207 kcal

Ingredients

  

1x2x3x

For the dough:

• ▢ 1 package active dry yeast 8 grams
• ▢ 1 ¼ cups water
• ▢ 3 ¼ cups all-purpose flour
• ▢ 2 teaspoon salt
• ▢ 2 tbsp. olive oil
• ▢ 1 tbsp. granulated sugar

For the sauce:

• ▢ 1 large yellow onion thinly sliced
• ▢ 2 tbsp. olive oil
• ▢ 14 oz can whole peeled tomatoes
• ▢ 1 garlic clove minced
• ▢ 1 teaspoon dry oregano
• ▢ salt to taste

Other toppings:

• ▢ ½ cup dry unseasoned bread crumbs
• ▢ ¼ cup grated Pecorino Romano cheese or aged caciocavallo cheese
• ▢ anchovy fillets packaged in oil, optional
• ▢ ½ teaspoon dry oregano
• ▢ olive oil for greasing the pan and for drizzling over the sfincione

Instructions

 

Prepare the dough

• In a small sauce pan, warm the water until lukewarm. Place the yeast in a small bowl and cover with warmed water. Let sit for 10 minutes until foamy.
• In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt.
• When the yeast has proofed, stir in the olive oil and sugar. With the mixer running on low, pour the yeast mixture into the flour. Mix until combined. 
• Switch to medium speed and knead the dough for 10 minutes until smooth and elastic. If necessary, knead by hand for a few minutes. Place the dough in a greased bowl, turning to coat all sides. Cover in plastic wrap and let rise until doubled in bulk, about two hours.

Prepare the sauce

• Meanwhile prepare the toppings. Heat olive oil in a medium sized skillet and sauté the onions until golden, about five minutes. Stir in the minced garlic and cook two minutes longer.
• Add the peeled tomatoes and break them down with a wooden spoon. Stir in the oregano and salt, to taste. Lower to a simmer and cook for 30 minutes.
• Toast the bread crumbs in a dry pan on medium heat until lightly browned, about two minutes. Set aside. 

To assemble and bake

• When the dough has risen, oil a 10x16 inch baking sheet generously. Using your finger tips, stretch out the dough to cover the entire pan. Cover with a tea towel and let sit 30 minutes.
• Preheat oven to 425 degrees F. If using, distribute anchovy fillets evenly over the dough. Cover with the prepared tomato sauce. Sprinkle the grated cheese over the sauce, then cover with toasted breadcrumbs. Sprinkle with oregano and lightly drizzle with olive oil.
• Bake for 25 minutes until the bottom is browned and the breadcrumbs are crisp. Cut into squares and serve hot or cold.

Notes

• The dough for sfincione may be prepared by hand. Check out the full post with step by step images on how to make the dough without a stand mixer.
• Tomato passata (tomato purée) may be used instead of canned whole plum tomatoes.
• In place of aged caciovallo cheese which is traditionally added to sfincione, alternatives include Pecorino Romano, aged Provolone or in a pinch Parmigiano cheese.
• Sfincione Siciliano may be frozen once baked. Wrap tightly with plastic wrap and freeze for up to 3 months. Defrost in the refrigerator and place in the oven to warm before serving.
• Please note that the nutritional information provided may vary according to exact portion size and ingredients used.

Nutrition

Calories: 207kcalCarbohydrates: 32gProtein: 5gFat: 6gSaturated Fat: 1gCholesterol: 2mgSodium: 495mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 45IUVitamin C: 3.8mgCalcium: 49mgIron: 2.2mg

Tried this recipe?Let us know how it was!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

KitchenAid KSM150PSER Artis...Shop on Amazon