Le Ricette

Sfincione (Sicilian-style Focaccia)

di Academia Barilla

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Le ricette
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PREPARATION TIME
50 min
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DIFFICULTY
Easy
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TYPE
Bread, focaccia and pizza
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ITALIAN REGION
Sicilia


Ingredients for 4 people


For pasta: 4 cups semolina flour
1 (¼ ounce) package dry yeast
1 ½ teaspoons Academia Barilla Sea Salt
with Black Olives
1 cup warm water
4 teaspoons Academia Barilla Monti Iblei Extra Virgin Olive Oil
For sauce: 1 onion
1 ¾ ounces salt-packed anchovies
1 ounce Caciocavallo or Pecorino
1 clove garlic
1 pinch oregano
salt to taste
7 ounces canned tomatoes
2 teaspoons Academia Barilla Monti Iblei Extra Virgin Olive Oil


Ingredients



Preparation 30 minutes preparation + 20 minutes cooking

1
On a marble or wooden board, make a well in the flour.

2
Dissolve yeast in warm water and pour in well.

3
Knead to make an even, smooth dough, adding salt only in the last minutes of kneading. Cover with a cotton dish towel and allow to rise for about an hour.

4
Prepare sauce (dressing) as follows: slice onion very thinly and sweat in extra virgin olive oil over low heat.

5
Add canned tomatoes and whole clove of garlic, which will be removed later. Simmer until the sauce is thick and aromatic.

6
Press the dough evenly into a greased baking dish about ¾ inch thick (with edges slightly thicker). Rinse, bone and finely chop anchovy. Arrange anchovy pieces and press into the dough.

7
Cover with thin slices of Caciocavallo. Top with tomato sauce and sprinkle with grated Caciocavallo and a few fresh oregano leaves. Drizzle with olive oil.

8
Bake in a preheated 425° F oven for about 20 minutes. If the sauce is not thick enough, toast breadcrumbs in a lightly greased pan and sprinkle a generous layer on the “sfincione” along with the grated Caciocavallo.


Prodotti tipici (1)



Caciocavallo podolico is semi-hard, pear-shaped, pasta filata (pulled-curd) cheese. It is made using milk from the big podolica cow breed – an ancient Asian breed that reached Italy during the ...

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