Sfincione

AT A GLANCE

  • Serves 8 people

  • 10 gm dried yeast
  • 1 tsp caster sugar
  • 130 ml extra-virgin olive oil, plus extra for drizzling
  • 420 gm "00" flour
  • onions, thinly sliced
  • 1 garlic clove, finely chopped
  • 150 gm canned cherry tomatoes
  • 2 large ripe Roma tomatoes, coarsely chopped
  • 2 anchovy fillets, finely chopped
  • 40 gm coarse fresh sourdough breadcrumbs
  • 1 tbsp coarsely chopped oregano, plus extra to serve
  • 90 gm each casiocavallo and provolone dolce, diced (see note)
01   Combine yeast, sugar, 1 tsp sea salt and 250ml lukewarm water in the bowl of an electric mixer fitted with a dough hook and mix to combine. Add 30ml oil and half the flour, mix until smooth, cover and stand in a warm place until bubbling (8-10 minutes). Add remaining flour, knead until smooth and elastic (4-5 minutes), adding a little extra water if necessary to form a soft dough, transfer to a lightly oiled bowl, turn to coat, cut a cross in the top, cover and stand until doubled in size (25-30 minutes). Knock down dough, then refrigerate for 2 hours.
02   Meanwhile, heat 60ml oil in a saucepan over medium-high heat, add onion, stir occasionally until golden (8-10 minutes), add garlic and cook until fragrant (1 minute). Transfer three-quarters of the onion mixture to a bowl and set aside. Add canned and fresh tomato to remaining onion mixture, stir occasionally until pulpy (8-10 minutes), season to taste and set aside.
03   Meanwhile, combine anchovy and remaining 40ml oil in a small bowl. Combine breadcrumbs and oregano in a separate small bowl. Set both mixtures aside.
04   Preheat oven to 200C. Roll out dough to a 35cm x 25cm rectangle, place on an oiled baking tray, stand in a warm place until dough rises slightly (15-20 minutes), then brush all over with anchovy mixture. Spread with half the tomato mixture, scatter with onion mixture and bake for 15 minutes.
05   Remove sfincione from oven, spread with remaining tomato mixture, then scatter with breadcrumb mixture and cheeses. Drizzle with a little oil, bake until golden and bubbling (15-20 minutes), scatter with extra oregano and serve hot.
Note Casiocavallo and provolone dolce are available from specialist cheese shops.

This recipe is from the April 2012 issue of Australian Gourmet Traveller.
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