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
On a marble or wooden board, make a well in the flour.
Dissolve yeast in warm water and pour in well.
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.
Prepare sauce (dressing) as follows: slice onion very thinly and sweat in extra virgin olive oil over low heat.
Add canned tomatoes and whole clove of garlic, which will be removed later. Simmer until the sauce is thick and aromatic.
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.
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.
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.