Sfincione di San Giovanni: A Sicilian treat that will be very tasty come San Giovanni (June 24), and is certainly worth doing any time of year.
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 30 minutes
- For the dough:
- 2 1/4 pounds (1 k) flour
- An ounce (25 g) live yeast cake
- For the topping:
- 8 ounces (200 g) salted anchovies (the whole kind delis sell from tins)
- 8 ounces (200 g) caciocavallo cheese (this is tough to substitute -- perhaps a provolone would do)
- 8 ounces (200 g) bread crumbs
- 1 onion, sliced
- 12 ounces (300 g) ripe tomatoes, blanched, peeled, seeded and chopped (you can use canned if need be)
- Olive oil, salt and pepper.
Begin by dissolving the yeast cake in a little warm (not hot water), and working it into the flour, adding enough more warm water to obtain a soft dough. Cover it with a moist cloth and set it in a warm place to rise for a couple of hours. While it's rising, slice the onion and sauté in a couple of tablespoons of olive oil until it begins to color, then add the tomatoes and continue cooking, stirring them about, for about 10 minutes. While they're cooking, rinse, bone, and split the anchovies, discarding heads and tails. Then dice them together with the caciocavallo cheese. Stir the anchovies and cheese into the tomato mixture and cook a few minutes more; while you're doing this heat two tablespoons of oil in a second pot and brown the bread crumbs, stirring them constantly.
Preheat your oven to 450 f (225 C). Roll the dough out into an inch-thick (2.5 cm) layer, put it in an oiled pan or cookie sheet with raised lip, spread the tomato mixture over it, then the bread crumbs, sprinkle it all with a little more oil, and bake it for about 20 minutes.