Let me introduce you to the local specialty of Palermo, the “focaccia Sfincione”. The dough of the Sfincione is soft and fluffy, topped with an aromatic tomato sauce, onions, anchovies, and cheese. It does sound familiar so far, doesn’t it? Here comes the twist: it’s sprinkled with breadcrumbs bathed in olive oil, which becomes a crisp, tasty topping when baked. You are bound to score points with this pizza!
What is Sfincione?
At first glance, the Sfincione looks a lot like Long Island’s grandma-style pizza. Yet they are not the same! Although they are both baked in a pan, the Sfincione is partially prepared with fine semolina and is thicker and fluffier and resembles focaccia; the grandma style is thinner and crispier. But the main difference is in their preparation. The Sfincione is left to rise in the pan, while the grandma-style pizza is topped and baked immediately after being placed in the pan.
Sfincione is basically the same as the Sicilian pizza, with the only difference being the breadcrumbs used as a topping. The breadcrumbs are typical for the Sfincione from Palermo. Outside Sicily, it is called Sicilian pizza, but in Sicily, it is called sfin-tjo-ne, which translates in English as “thick sponge.” The traditional sfincione is rectangular and heavily topped, often with a thick aromatic tomato sauce and slow-cooked onions, anchovies, oregano, and cheese (such as caciocavallo or toma)… and finally a thin layer of breadcrumbs. During holidays in Palermo, a slice of sfincione is present on every table.
Traditionally, Sfincione was baked in wood-fired ovens, providing a distinctive flavor and perfectly soft texture. Nowadays, while wood-fired ovens are still in use for their unique baking qualities, electric and gas ovens have become more common to bake the Sfincione, at a temperature of around 220°C to 250°C (428°F to 482°F).
Semolina
Even though the Sfincione is relatively thick, it is still very light. This is because of the use of semolina. You can also replace the semolina with flour, which will give a slightly different result but taste delicious as well! In case you make this focaccia with just flour, you should add 5-10% extra water to the dough. Adding more water improves the quality of the dough and makes it ”lighter”.
What is the origin of the Sfincione?
Its origins are deeply rooted in the region of Sicily, Italy, particularly in the area of Palermo. The preparation and ingredients of Sfincione reflect the historical influences that have shaped Sicilian culture over the centuries. Sicily has been a crossroads of civilizations, including the Greeks, Romans, Arabs, Normans, and Spaniards, each leaving their mark on the island’s cuisine. The use of breadcrumbs, for example, is said to be of Arab origin, demonstrating the fusion of culinary traditions that characterize Sicilian cooking.
The Sicilian methods of pizza making are linked to the local culture and traditions, so there are differences in pizza preparation between the Sicilian regions of Palermo, Catania, Syracuse, and Messina.
Methods
While it’s not the only way to make a Sfincione dough, it’s often made using the direct method. With the direct method, all ingredients are mixed together in one go, without any pre-ferments or complex stages. By combining the ingredients directly and allowing for adequate rising time, the dough develops the desired characteristics: it becomes soft, spongy, and capable of supporting the rich toppings typical of Sfincione.
Tools
Here are all the tools you will need to create your own Sfincione pizza:
- Saucepan
- Stove
- Mixing bowl or stand mixer
- Kitchen scale
- Spoon/spatula
- Dough container
- Olive oil
- Brush
- Fine semolina for dusting
- Pizza pan
- Oven
Now that you know all about the special Sfincione Palermitano, including its history and what makes it unique, you’re probably ready to try making it yourself. Click here if you want make pizza dough.
By Safia Abali
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