Enter my kitchen and let's find out together how to prepare Sfincione Palermitano, the irresistible Sicilian focaccia. Authentic and easy to follow recipe, to bring a taste of Sicily directly to your home.
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🍳 PREPARATION 🍳
00:00 - Preparation of the Sfincione Dough
The preparation of the sfincione begins with the dough. In a planetary mixer, mix flour and dehydrated brewer's yeast. Dissolve the salt and honey in the water, then add the oil. Run the machine until the dough is smooth and homogeneous.
01:48 - Leavening of the dough
Once the dough is ready and has taken on the shape of a ball, place it in a lightly oiled bowl. Cover with plastic wrap and leave to rise in the turned off oven for at least two hours.
02:08 - Preparation of the sauce for the Sfincione
In the meantime, prepare the sauce for the sfincione. Sauté the sliced onions in a pan with extra virgin olive oil. Add salt, pepper and a little water, then add the crushed peeled tomatoes and cook over low heat for 20-30 minutes.
03:18 - Second Rising and Composition of the Sfincione
After rising, roll out the dough into an oiled baking tray and let it rise again for 30 minutes. At this point, insert the anchovies into the mixture and sprinkle with grated pecorino and diced caciocavallo.
04:32 - Seasoning and cooking of Sfincione Palermitano
Cover the dough with the previously prepared sauce, then sprinkle with a drizzle of extra virgin olive oil, oregano and breadcrumbs. Bake the sfincione at 220 degrees in a static oven for about 30 minutes.
05:16 Tasting of the Sfincione: a taste of Sicilian tradition
Once ready, the sfincione from Palermo is golden and fragrant, ready to be enjoyed. Cut it into squares and serve it: a sensory journey into the Sicilian tradition that will delight your taste buds.
🍳 INGREDIENTS 🍳
For the dough
flour 00 500 g
water 300 g
extra virgin olive oil 50 g
dehydrated brewer's yeast 7 g
honey 5 g
salt 12 g
For the seasoning
peeled tomatoes 800 g
yellow onions 350 g
water 60g
ragusano caciocavallo 130 g
grated pecorino 60 g
breadcrumbs 20 g
anchovies in oil 12 fillets
extra virgin olive oil 40 g
oregano to taste
Salt to taste
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