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!
But Sfincione Siciliano looks just like pizza!
You might say sfincione 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, spongier crust (just like a focaccia) and is traditionally baked in rectangular shaped pans.
The sfincione dough is topped with anchovy fillets 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!
Jump to:
I've probably been eating 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!
Sfincione Ingredient List
For the dough:
- All-purpose flour
- Active dry yeast
- Water
- Salt
- Olive oil
For the topping:
- Canned tomatoes: I used whole peeled tomatoes
- Other ingredients not shown: anchovy fillets; breadcrumbs; grated Pecorino Romano cheese
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)
Prepare the dough
- Place active dry yeast and sugar in a bowl. Warm water until lukewarm and pour over the yeast. Let sit for 10 minutes until foamy. Meanwhile, combine flour and salt in a bowl.
- Once the yeast is ready, stir in the 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.
- Transfer the dough to a lightly greased bowl, cover and let rise for 2 hours.
- Or until the dough has doubled in bulk.
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 and bake
- 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. Evenly distribute the anchovy fillets over the dough. Cover 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.
Sfincione Siciliano Recipe FAQs
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 about 7 minutes until the dough is smooth and elastic. Proceed with the recipe as outlined.
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 tried this recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how much you enjoyed it in the 📝 comments below. Thanks for visiting!
Sicilian Sfincione (Sicilian Style Pizza)
Ingredients
For the dough:
- 1 package active dry yeast 8 grams
- 1 tbsp. granulated sugar
- 1 ¼ cups water
- 3 ¼ cups all-purpose flour
- 2 teaspoon salt
- 2 tbsp. olive oil
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
- 6 anchovy fillets packed in oil, or more to taste
- 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 and sugar in a small bowl and cover with the water. Let sit for 10 minutes until foamy.
- In a large bowl, combine the flour and salt.
- When the yeast has proofed, stir in the 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.
- Transfer the dough to a lightly greased bowl, cover and let rise for 2 hours or until doubled in bulk.
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. 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 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 about 7 minutes until the dough is smooth and elastic. Proceed with the recipe as outlined.
- 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
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Rita D’Amico
Hi Nadia,
It’s a cold, snowy day here in Ontario today, so I decided to finally make your sfincione recipe. Very delicious! thank you!
We were just in Sicily in Terme Vigliatore (@ 1/2 hour from Naso!) and had some with my Zia Maria and this taste definitely brings back memories. Comfort food in more than one way!
Ciao, Rita
Nadia
Hi Rita, it's definitely the coldest weather we've had so far out here in Quebec as well! So glad you enjoyed the sfincione. I'm sure you had a great time in Sicily, and I have not heard of this town near Naso. Will check it out! Thank you for taking the time to comment and stay warm!
Leslie Landi
I remember our Nonni making Sfincone and we absolutely loved it, She used large can of crushed tomatoes and a can of stewed tomatoes instead of plum tomatoes. Do you think this is a big difference in the taste of the recipe??
Nadia
Hello Leslie, I don't think it will make a difference at all, you can go ahead with the crushed tomatoes and enjoy!
Christina Ziino
Delicious, Great crust and the topping was so flavorful. My husband loved it!!!
Very easy to make.
Nadia
Thank you Christina I'm glad to hear your husband loved it!
Michael
Can use double zero, 00 flour instead of all purpose flour?
Nadia
Hi Michael, yes indeed you may use 00 flour if you prefer. Hope you enjoy it!
Tracey Maggio
Hello, is it possible to double the dough in a mixer? And can the dough be made ahead and put in fridge for few hours?
Nadia
Hi Tracy, you can definitely double it as long as it fits in your mixer. And yes you can definitely make ahead and refrigerate it even up to a day before. Just be sure to bring it back to room temperature before shaping it. Enjoy!
Suzanne RN
I GREW UP EATING SFINCIONE AND COULD NOT FIND OUR FAMILY RECIPE! THIS WAS PRETTY DARN CLOSE AND IS ABSOLUTELY DELICIOUS! I MAKE IT GLUTEN FREE AND IT'S VERY YUMMY!
IT REMINDS ME OF MY ITALIAN IMMIGRANT DAD AND HIS FRIENDS!
Nadia
Hi Suzanne I'm so happy to hear you enjoyed it and that it turned out well gluten free. Thank you for taking the time to comment!
Tiffany
Would love to hear how you converted, to make Gluten Free! 😊
Al
Hi Nadia,
How can I double this recipe? Do i need to simply double it or adjust the percentage of ingredients?
Nadia
Hello Al, yes indeed you may double all ingredients. If, however, you plan on letting the dough ferment longer, say overnight, then you can reduce the amount of yeast. In that case I would use 1.5 times the amount. Hope this helps and enjoy!
Katie pinto
Can this recipe also be made into Italian bread for dinner ?
Nadia
Hi Katie, yes it can! My mom used the same dough to make both her pizza and bread all the time. They are essentially the same ingredients! Hope you enjoy!
Alex Di Mercurio
Would love to try this sometime…. I can remember my Grandma (Di Mercurio) making this regularly with fresh bread that she made in the morning (everyday) and served it for supper (since dinner was usually served earlier in the day. Ahe never called it Pizza! I also remember ahe might sometimes use other toppings other than fish (like ham or salami, prosciutto or pepperoni)
Nadia
Hello Alex, you are so right, they don't call it pizza! And no doubt it is delicious with a variety of toppings as you suggested. I do hope you give it a try and let me know how it turns out!
Brian
I am going to give your sauce a try very soon. I have been trying to recreate the taste of the Italian bakery pizza from Montreal for years. I found the perfect dough recipe from America's Test Kitchen, but the sauce in a couple recipes I tried (including ATK's for Philadelphia Tomato Pie - where the dough recipe comes from) missed the mark. I am hoping that yours gets me as close to the authentic thing as I can get (minus the breadcrumbs)!
Nadia
Hi Brian, the typical Montreal bakery pizza sauce definitely does not contain onions as in this sfincione recipe but I highly recommend them. They add a whole extra layer of flavor to an otherwise plain tomato sauce. Thank you for your comment!
Larry
Thanks for the great recipe! This looks like the same pie my Sicilian grandmother made for us decades ago. I love and make all varieties of pizza- New Haven, NY, Detroit, etc. I especially like to cold ferment my dough for 72 hours for extra flavor. Can this recipe benefit from a longer ferment or is it better suited for this 2 hour sane day set up?
Thanks Hank you!!
Nadia
Hello Larry, you are welcome! And yes I have allowed my dough to cold ferment for 72 hours, I agree, the flavor is wonderful! If I allow my dough to ferment longer I generally reduce the amount of yeast I use to 1 tsp. I know that some even reduce it down to 1/2 tsp but I've only gone down to 1 tsp. Hope this helps!
Larry
Thanks! I look forward to trying your recipe!