Sfincione

Ingredients

Active dry yeast

2 teaspoons

Warm water

1 cup (110°f/43°c)

All-purpose flour

3 cups

Olive oil

4 tablespoons, divided

Salt

1 teaspoon

Onions

2 large, finely chopped

Garlic

3 cloves, minced

Canned tomatoes

1 (28-ounce) can, crushed

Anchovy fillets

4-6, chopped

Oregano

1 tablespoon, dried

Black pepper

1/2 teaspoon

Breadcrumbs

1/2 cup (preferably homemade or italian-style)

Instructions

1. In a large bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes, or until the yeast is dissolved and foamy.
2. Add the all-purpose flour, 2 tablespoons of olive oil, and salt to the yeast mixture. Stir until a dough starts to form.
3. Transfer the dough to a floured surface and knead for approximately 10 minutes until it is smooth and elastic.
4. Place the kneaded dough in a greased bowl, cover it with a clean towel, and let it rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
5. While the dough is rising, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions and minced garlic, sautéing until they are soft and golden, about 5-7 minutes.
6. Stir in the crushed tomatoes, chopped anchovies, dried oregano, and black pepper. Allow the sauce to simmer for about 15 minutes, stirring occasionally, until it thickens.
7. Preheat your oven to 425°F (220°C).
8. Once the dough has risen, punch it down gently and spread it out on a greased baking sheet, ensuring an even thickness across the surface.
9. Spread the tomato and anchovy sauce over the dough, then sprinkle the top generously with breadcrumbs for a delightful crunch.
10. Bake the sfincione in the preheated oven for approximately 20 minutes, or until the crust is golden brown and the sauce is bubbling. Allow it to cool for a few minutes before slicing and serving.