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Sfincione

A fluffy, Sicilian-style pizza bread topped with slow-cooked onions, rich tomato sauce, parmesan, and fragrant oregano. This classic Sfincione is comforting, savory, and made with simple high-quality ingredients for the perfect cozy Italian bake.
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Prep Time:4 hours
Cook Time:50 minutes
Total Time:4 hours 50 minutes
Servings: 8

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.