Palermo Food Blog: The Sfincione

Sicily’s cuisine holds a special place in the hearts of locals and visitors alike. One of Palermo’s most beloved dishes is sfincione, a thick, spongy, pizza-like bread topped with a combination of tomatoes, onions, cheese, anchovies, and breadcrumbs. Often referred to as the Sicilian pizza, sfincione is a street food classic that captures the soul of Palermo’s culinary tradition.

In this article, we’ll take a closer look at the history and recipe of this delicious dish that has been appreciated by various generations.

Read also: Palermo Food Blog: The Caponata

Quick Sicily Travel Guide

Sicily Accommodation: San Domenico Palace and Grand Hotel Timeo for luxury accommodation in Taormina, and Casa Nostra Boutique Hotel or Palazzo Natoli Boutique Hotel for intimate vibes in Palermo. Dome or B&B Oriental Palace in Catania. Room Of Andrea Hotel or Gaura Apartments in Trapani. Le Tre Campane Ortigia or Palazzo Alfeo Aparthotel in Syracuse. Principe Di Salina Boutique Hotel or Il Gabbiano Relais in Stromboli on the Aeolian Islands.

Top Sicily Activities:

• Palermo street food walking tour
• Etna, wine and Alcantara tour from Taormina
• Boat tour to Favignana and Levanzo from Trapani
• Private tour of 3 Etna wineries with food and wine tasting
• Travel photoshoot in Palermo
• Quad excursion from Ribera

The history of sfincione

The name “sfincione” is derived from the Latin word spongia and the Arabic word sfang, both meaning “sponge.” This refers to the bread’s soft and airy texture, which distinguishes it from traditional pizza. Sfincione originated in Palermo as a humble dish enjoyed by the working class, particularly during the holidays or special occasions when simple ingredients were transformed into something extraordinary.

Historically, sfincione was prepared in monasteries, where nuns perfected its recipe, layering it with ingredients that were accessible yet bursting with flavor. Over time, it became a staple of Palermo’s street food scene, sold in bakeries and from street vendors who call out, “Chi ciavuru!” (What a fragrance!) to tempt passersby.

While sfincione is similar to pizza, it is uniquely Sicilian, with its thick, fluffy crust and signature breadcrumb topping. It’s a dish that shows the creativity of Sicilian cuisine, making the most of simple ingredients to create something unforgettable.

How to Prepare Sfincione

Duration: 3 hours (including rising time)

Difficulty: Easy

Ingredients

For 1 large sfincione:

For the dough:

- 500 g (4 cups) all-purpose flour
- 300 ml (1 1/4 cups) lukewarm water
- 10 g (2 tsp) salt
- 10 g (2 tsp) sugar
- 25 g (2 tbsp) extra virgin olive oil
- 10 g (1 packet) active dry yeast

For the topping:

- 2 large onions, thinly sliced
- 500 g (2 cups) peeled tomatoes or tomato sauce
- 6-8 anchovy fillets (optional)
- 100 g (1 cup) grated pecorino or caciocavallo cheese
- 50 g (1/2 cup) breadcrumbs
- 2 tbsp extra virgin olive oil
- 1 tsp oregano
- Salt and pepper to taste

Preparation

Step 1: Prepare the dough

1. Dissolve the yeast and sugar in lukewarm water. Let it sit for 5-10 minutes until foamy.
2. In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, mixing until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 2 hours, or until it doubles in size.

Step 2: Prepare the topping

1. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the sliced onions and cook until softened and golden, about 10 minutes.
2. Add the peeled tomatoes or tomato sauce, and season with salt, pepper, and oregano. Let it simmer for 15-20 minutes until the sauce thickens. Remove from heat and set aside.

Step 3: Assemble the sfincione

1. Preheat your oven to 200°C (400°F). Grease a large rectangular baking tray or sheet pan with olive oil.
2. Punch down the dough and roll it out to fit the tray, pressing it gently into the corners.
3. Spread the tomato-onion sauce evenly over the dough. If using anchovies, distribute them over the sauce.
4. Sprinkle grated cheese generously over the top, followed by breadcrumbs for that classic sfincione crunch. Drizzle with olive oil for extra flavor.

Step 4: Bake the sfincione

1. Bake the sfincione in the preheated oven for 25-30 minutes, or until the crust is golden and the topping is bubbling.
2. Let it cool slightly before slicing into squares and serving.

A slice of Palermo

Sfincione is a slice of Palermo’s history and culture. You can enjoy it as a snack, or share with friends at a festive gathering. Sfincione is a true testament to the ingenuity and flavor of Sicilian cuisine. Take a bite and you’ll understand why this satisfying dish has stood the test of time.

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