Sfincione: A Sicilian Christmas Pizza Recipe
Sicily, an island steeped in history and blessed with fertile land, boasts a culinary heritage as vibrant and diverse as its cultural tapestry. And when Christmas arrives, Sicilian tables groan under the weight of festive fare, each dish a testament to generations of tradition. Among these culinary treasures, one stands out – Sfincione, a pizza unlike any other, a true Sicilian Christmas staple. Forget the Neapolitan simplicity or the Roman crispness; Sfincione is thick, spongy, and gloriously messy, a symphony of flavors that will transport you straight to a sun-kissed Sicilian Christmas Eve.
## What is Sfincione?
Sfincione (pronounced sfin-CHO-neh) is often translated as “Sicilian pizza,” but that description barely scratches the surface. It’s more akin to a focaccia than a traditional pizza, characterized by its thick, soft, and airy dough. The topping, the heart and soul of Sfincione, is a rich and savory concoction featuring tomatoes, onions, anchovies, oregano, and a generous shower of grated caciocavallo cheese. The specific ingredients and their proportions vary from town to town, even family to family, making each Sfincione a unique expression of Sicilian culinary heritage. However, the fundamental characteristics remain constant: a soft, thick base, a sweet and savory tomato-onion topping, and the salty punch of anchovies.
Traditionally, Sfincione is associated with Christmas Eve. After attending Midnight Mass, families gather to break their fast with this hearty and flavorful pizza. However, it’s enjoyed throughout the year in Sicily, especially during festivals and celebrations. In Palermo, you’ll find street vendors selling Sfincione from small carts, a quick and satisfying snack for locals and tourists alike.
## The History of Sfincione
The exact origins of Sfincione are shrouded in the mists of time, but its roots can be traced back to the Arab influence on Sicilian cuisine during the Middle Ages. The word “Sfincione” itself is believed to derive from the Arabic word “isfanğ,” meaning sponge, aptly describing the pizza’s soft and airy texture. Some culinary historians suggest that Sfincione evolved from a simpler focaccia-like bread, gradually incorporating ingredients like tomatoes (introduced to Europe from the Americas) and anchovies over time.
It’s believed that the first Sfincione was created in a monastery in Palermo, as a way to feed the poor during the Christmas season. The monks would use whatever ingredients they had available, including leftover bread dough, tomatoes, onions, and salted fish, to create a nourishing and flavorful meal. Over time, the recipe spread throughout the island, evolving and adapting to local tastes and available ingredients.
## Sfincione Variations
As with many traditional dishes, Sfincione boasts a multitude of regional variations. In Palermo, the topping often includes a generous amount of *caciocavallo*, a semi-hard cow’s milk cheese, and *pane grattugiato* (breadcrumbs), which add a delightful crunch. Some variations also include black olives or capers.
In the province of Agrigento, the topping is typically simpler, focusing on tomatoes, onions, anchovies, and oregano. The cheese is often omitted or used sparingly. In Bagheria, a town near Palermo, Sfincione is known for its particularly thick and spongy crust.
These regional variations highlight the diversity of Sicilian cuisine and the way traditional recipes have been adapted and customized over generations.
## Making Sfincione at Home: A Step-by-Step Guide
Now, let’s embark on a culinary journey to recreate this iconic Sicilian pizza in your own kitchen. This recipe captures the essence of traditional Sfincione, but feel free to adjust the ingredients and quantities to suit your personal preferences.
**Yields:** 1 large Sfincione (serves 6-8)
**Prep time:** 2 hours (including dough rising time)
**Cook time:** 30-40 minutes
**Ingredients:**
**For the Dough:**
* 500g (about 4 cups) all-purpose flour, plus more for dusting
* 350ml (1 ½ cups) lukewarm water
* 7g (1 packet) active dry yeast
* 1 tablespoon sugar
* 1 tablespoon salt
* 2 tablespoons olive oil
**For the Topping:**
* 100ml (½ cup) olive oil, plus more for drizzling
* 2 large onions, thinly sliced
* 2 (28-ounce) cans crushed tomatoes
* 6-8 anchovy fillets, packed in oil, drained and chopped
* 1 tablespoon dried oregano
* ½ teaspoon red pepper flakes (optional)
* 100g (about 1 cup) grated caciocavallo cheese (or Pecorino Romano or Parmesan)
* 50g (about ½ cup) breadcrumbs, toasted
* Fresh parsley, chopped (for garnish)
* Salt and freshly ground black pepper to taste
**Equipment:**
* Large mixing bowl
* Baking sheet (approximately 12×18 inches)
* Oven
* Skillet
**Instructions:**
**Part 1: Preparing the Dough**
1. **Activate the Yeast:** In a small bowl, combine the lukewarm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to use.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
3. **Add Wet Ingredients:** Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.
4. **Mix the Dough:** Using a wooden spoon or your hands, gradually incorporate the flour into the wet ingredients until a shaggy dough forms.
5. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. The dough should be soft and slightly tacky, but not overly sticky.
6. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This rising time is crucial for developing the airy texture of the Sfincione crust. The warmer the environment, the faster the dough will rise.
**Part 2: Preparing the Topping**
1. **Sauté the Onions:** While the dough is rising, prepare the topping. Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are softened and golden brown. This will take about 15-20 minutes. Don’t rush this step; the slow cooking process sweetens the onions and creates a flavorful base for the topping. If the onions start to brown too quickly, reduce the heat slightly.
2. **Add Tomatoes and Anchovies:** Add the crushed tomatoes, chopped anchovies, oregano, and red pepper flakes (if using) to the skillet. Season with salt and pepper to taste. Be mindful of the salt content, as the anchovies are already quite salty.
3. **Simmer the Sauce:** Bring the sauce to a simmer, then reduce the heat to low and cook, uncovered, for 30-40 minutes, or until the sauce has thickened slightly and the flavors have melded together. Stir occasionally to prevent sticking. The longer the sauce simmers, the richer and more complex the flavor will be.
4. **Taste and Adjust:** Taste the sauce and adjust the seasoning as needed. You may want to add a little more salt, pepper, oregano, or red pepper flakes, depending on your preference.
**Part 3: Assembling and Baking the Sfincione**
1. **Preheat the Oven:** Preheat your oven to 220°C (425°F). Place a baking sheet in the oven while it preheats. This will help create a crispier crust.
2. **Prepare the Baking Sheet:** Remove the preheated baking sheet from the oven and drizzle it with a little olive oil.
3. **Stretch the Dough:** Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and stretch or roll it out to fit the prepared baking sheet. The dough should be about ½ inch thick. Don’t worry if it’s not perfectly rectangular; Sfincione is meant to be rustic.
4. **Transfer the Dough to the Baking Sheet:** Carefully transfer the stretched dough to the prepared baking sheet. Use your fingertips to press indentations into the dough, creating small wells.
5. **Add the Topping:** Spread the tomato sauce evenly over the dough, making sure to cover the entire surface.
6. **Sprinkle with Cheese and Breadcrumbs:** Sprinkle the grated caciocavallo cheese and toasted breadcrumbs generously over the sauce. The cheese will melt and create a gooey, flavorful layer, while the breadcrumbs will add a delightful crunch.
7. **Bake the Sfincione:** Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the topping is bubbly and heated through. The baking time may vary depending on your oven, so keep a close eye on it.
8. **Garnish and Serve:** Remove the Sfincione from the oven and let it cool slightly before cutting it into squares or rectangles. Garnish with fresh chopped parsley and drizzle with a little olive oil. Serve warm and enjoy!
**Tips and Variations:**
* **Dough Variations:** For a more flavorful dough, you can substitute some of the all-purpose flour with semola flour (semolina flour). This will give the crust a slightly coarser texture and a more pronounced wheat flavor. You can also add a tablespoon of dried herbs, such as oregano or thyme, to the dough.
* **Cheese Variations:** If you can’t find caciocavallo cheese, you can substitute it with Pecorino Romano, Parmesan, or even provolone cheese. Each cheese will impart a slightly different flavor, so experiment to find your favorite.
* **Anchovy Variations:** If you’re not a fan of anchovies, you can reduce the amount or omit them altogether. However, keep in mind that the anchovies add a crucial salty and savory element to the Sfincione. If you omit them, you may want to add a pinch of salt to compensate.
* **Vegetable Variations:** Feel free to add other vegetables to the topping, such as black olives, capers, or roasted bell peppers. These additions will add more complexity and flavor to the Sfincione.
* **Spicy Variations:** If you like a little heat, you can add more red pepper flakes to the topping or drizzle the finished Sfincione with chili oil.
* **Making Ahead:** The dough and the sauce can be prepared ahead of time. The dough can be stored in the refrigerator for up to 24 hours. The sauce can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
* **Reheating:** Sfincione is best enjoyed fresh, but it can be reheated in the oven or microwave. To reheat in the oven, preheat the oven to 175°C (350°F) and bake the Sfincione for 10-15 minutes, or until heated through. To reheat in the microwave, microwave the Sfincione for 1-2 minutes, or until heated through.
* **Serving Suggestions:** Sfincione can be served as an appetizer, a main course, or a snack. It’s also a great addition to a potluck or buffet. Serve it with a simple green salad or a glass of Sicilian wine for a complete and satisfying meal.
## Why Sfincione is More Than Just Pizza
Sfincione is more than just a pizza; it’s a symbol of Sicilian heritage, a celebration of simple ingredients, and a testament to the power of food to bring people together. Every bite is a journey back in time, a connection to the island’s rich culinary history and the warmth of Sicilian hospitality. As you savor the soft, spongy crust, the sweet and savory tomato-onion topping, and the salty punch of anchovies, you’ll understand why Sfincione holds such a special place in the hearts of Sicilians, especially during the Christmas season.
So, gather your ingredients, put on some Italian music, and prepare to embark on a culinary adventure to Sicily. With this recipe, you can bring a taste of Sicilian Christmas magic to your own home and create a delicious and memorable meal for your family and friends. Buon appetito! E Buon Natale!