Summer Sun Gold Sfincione

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Summer is in full effect and to celebrate the season I wanted to make this variation on the classic Sicilian sfincione. All of the essential flavors are present but modified to fit the season. Fresh oregano, the sweetest sun gold tomatoes, slivers of sauteed onions, beautiful Spanish anchovies and Sicilian olive oil from Baker Street Market , freshly grated caciocavallo, and breadcrumbs. All topped with a dollop of fresh ricotta, just because why not. Naturally leavened, using Caputo Manitoba flour. Light as a cloud and packed with incredible flavor, this will definitely be added to the rotation! Full recipe and video below.

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Ingredients for the pizza

1 whole yellow onion (sliced in slivers and sauteed until soft)

Sun Gold tomatoes or similar cherry tomatoes (enough to cover surface)

Bread crumbs (1/2 cup)

Anchovies (preserved in oil)

Fresh oregano

High quality olive oil

Caciocavallo cheese

Instructions for the pizza

  1. Set your oven to 425 F.

  2. Liberally oil your pan or cast iron skillet with olive oil. After your dough has come to room temperature dump it out directly into the pan and stretch and press it so it completely fills the entire area. Drizzle with more olive oil. Press into the dough to create dimples all over the surface.

  3. Layer in the anchovies. I like to use high quality Spanish anchovies and pull them apart with my fingers and distribute them evenly across the surface. Alternatively, you can mash the anchovies with a fork, and spread them around as more of a paste if you prefer. Either works well.

  4. Layer on the fresh oregano, and press into the dough with your fingers.

  5. Using a cheese grater, layer on some fresh caciocavallo cheese to cover the surface.

  6. Layer on the Sun Gold tomatoes evenly across the surface and press down so they are incorporated into the dough. Drizzle another thin coat of oil on the surface.

  7. Layer on the onions evenly across the surface but do not completely cover the tomatoes. The onions can be prepared ahead of time - sliced thinly into slivers and sauteed for about 5 - 10 minutes on medium heat. Allow the onions to cool before topping the dough.

  8. Sprinkle a layer of breadcrumbs across the top evenly.

  9. Add another layer of caciocavallo cheese to the top.

  10. Bake in the oven for 30 minutes. The top should be crispy and lightly charred.

  11. Remove from the oven and from the pan, and divide into pieces.

  12. Top each individual piece with a dollop of fresh ricotta.

  13. Enjoy.

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The Dough

Ingredients

Bread Flour

Active Starter

Salt

Water

This is my go-to recipe for focaccia, sfincione, and Sicilian style pizza. Keep in mind that you may need to adjust the quantity depending on your size of pan. This is designed for approximately an 11” x 14” pan.

  1. Mix together 410 g of water and 530 g of bread flour and set to autolyse for up to six hours.  Add 15 g of salt and 90 g of active sourdough starter and start working into the dough with your hands or with a rubber spatula until more or less homogenous. Let rest for 45 minutes.

  2. You’ll want to fold the dough two more times (with your hands) over the course of the next 1 - 2 hours to develop the gluten. By the end the dough should be very smooth and should not stick to your hands while folding. Cover and rest overnight at room temperature.

  3. In the morning transfer the dough to the refrigerator and take out one hour before you’ll be making your pizza.

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