Authentic Sicilian Sfincione (Sicilian Pizza Bread)
If you’ve never had Sfincione, get ready, because this is one of the most comforting, flavorful, and underrated Italian recipes out there. Think of it like the cousin of focaccia and pizza: fluffy, airy dough topped with sweet onions, rich tomatoes, good olive oil, and a sprinkle of parmesan and oregano. It’s rustic, satisfying, and perfect for any occasion.
This is the kind of recipe that becomes a ritual. You make the dough, let it rise, and build something rustic and beautiful from simple ingredients. If you love Italian comfort food, you’re about to become obsessed.
A Little History Of Sfincione
Sfincione (sfeen-cho-nay) is Sicily’s original “OG pizza,” born in 17th-century Palermo. Created by nuns as a richer, more festive bread, its name comes from spongia, meaning sponge, because of its soft, airy dough.
Over time, it became a street-food icon sold from the famous lapini carts, especially around the holidays. Today, sfincione is a year-round Sicilian classic known for its fluffy base, savory onion-tomato topping, and old-school charm.
It’s not just pizza, it’s tradition.
Tips For The Best Sfincione
• Use a light hand when stretching the dough so it stays airy.
• Caramelize the onions slowly, this builds the real flavor base.
• Don’t skip the seasoned salt; it adds depth that regular salt can’t match.
• Let it cool slightly before slicing so the structure sets.
• Serve with a drizzle of olive oil or extra parmesan for a finishing touch.
Serving Ideas
Sfincione is incredible on its own, but you can also pair it with:
• A simple arugula salad with lemon and Parmesan
• A perfect pairing with pasta (I’ve served with tortellini with cream sauce and meatballs)
• Charcuterie boards or antipasto spreads
• Italian red wines, Prosecco, or a spritz
• Sunday family dinner
Favorite Tools & Ingredients
- Graza Olive Oil (use code MOSTHEARTED for 10% off)
- High-Quality Pizza Flour
- Active Dry Yeast
- Stainless Steel Baking Sheets
- Glass Bowls
- Microplane
- Kitchen Scale
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Gina
Sfincione
Ingredients
For The Dough
- 2 tsp honey
- 1 tsp dry active yeast
- 1 1/2 cups warm water
- 500 g Pizza flour about 3 ⅓ cups
- 2 1/2 tsp seasoned sea salt such as Dario’s Tuscan salt
- 2 Tbsp olive oil
For The Sauce
- 3 Tbsp olive oil
- 1 large red onion halved and thinly sliced
- 3/4 tsp kosher salt
- 1 28 0z 28-ounce can crushed tomatoes
Assembly
- 3 Tbsp olive oil divided
- 1/3 cup freshly grated parmesan cheese
- 1/2 tsp dried oregano
- 1/4 tsp seasoned salt
Instructions
Make The Dough:
- In a large bowl, whisk together the warm water, honey, and yeast. Let it sit for 5–10 minutes until foamy.
- In a medium bowl mix the flour and salt, then add the water/yeast mixture and olive oil and mix with a spatula until a rough dough forms.
- Knead on a lightly floured surface until for about 3 minutes, the dough will be very sticky and soft. Make sure to keep your hands floured so the dough doesn't stick. Form the dough into a loose ball.
- Transfer to an well oiled bowl and make sure the dough is covered in oil, lightly cover the bowl with a towel or plastic wrap, and let rise for 2 hours or until doubled.
Make The Sauce:
- In a large medium saucepan, heat 3 tablespoons of olive oil over medium heat.
- Add the sliced red onion and salt. Cook low and slow for 15 minutes, until soft and caramelized, stirring often.
- Stir in the crushed tomatoes and reduce heat to gently simmer and cook, stirring occasionally until the sauce has reduced to a thick, dark red sauce, about 30 minutes.
- Remove from heat and slightly cool.
Assemble
- Oil baking sheet with 2 Tbsp of olive oil and gently stretch the dough to fit, making sure not to pop too many air bubbles. Drizzle with the remaining 1 tablespoon olive oil and cover. Allow to rise until it fills the pan, about 1 hour and 30 minutes.
- Preheat the oven to 425°F. Position oneoven rack as low to the bottom of the oven as possible and the other at the very top.
- Spread the tomato-onion sauce evenly over the top. Sprinkle with the cheese, oregano and seasoned salt.
- Bake on the top rack for 10 minutes, then move the pan to the upper third and bake another 10 minutes.
- Cool for 10 minutes in the pan, then using a thin spatula, remove the bread from the pan to cool completely on a wire rack. Slice into thick squares, and serve warm.
