U Sfinciuni
U Sfinciuni
Onion and Tomato Flatbread
Palermo’s iconic flatbread is topped with a savory tomato, onion, and anchovy sauce and finished with bread crumbs. (In Sicily, bakers have no problem putting bread on bread.) It’s a delicious treat, and one that’s super quick and easy to make. There’s plenty of honey to feed the yeast, so the dough ferments quickly. You can be slicing your sfinciuni in around 4 hours from when you start mixing! Reheat leftovers in a dry, unoiled skillet to rejuvenate the crust, which will become damp when stored due to the toppings.
Ingredients (10)
Ingredients (10)
Instructions
In the bowl of a stand mixer fitted with the dough hook, combine the room-temperature water (2 ½ cups) and flour (8 cups). Mix on medium-low speed until there is no dry flour left in the bowl, about 3 minutes.
When mixing water and flour (or really, most wet and dry ingredients), always put the water in the bowl first, then add the flour. This prevents the flour from sticking and clumping at the bottom of the bowl and leads to more efficient mixing.
Cover with plastic wrap and set aside at room temperature for 20 minutes to let the flour hydrate.
Meanwhile, combine the warm water (2 Tbsp) and yeast (1 tsp) in a small bowl or ramekin and set aside to bloom for 10 minutes.
Uncover the bowl and return it to the mixer. Add the yeast mixture and mix on medium-low speed until the liquid is incorporated, about 2 minutes.
With the mixer running, add the honey (1 ½ Tbsp). Once absorbed, sprinkle in the salt (3 ½ tsp).
Increase the speed to medium and mix until the dough is smooth, about 3 minutes more.
Cover with plastic wrap and set aside at room temperature for 10 minutes to let the dough relax.
Uncover the bowl and return it to the mixer. With the mixer running on medium-low speed, slowly add the olive oil (½ cup), then mix until it is incorporated, about 5 minutes more.
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