Sfincione Siciliano #BreadBakers

Sfincione Siciliano is a staple street food of Sicily, with a fluffy bread base topped with strong cheese and a rich onion anchovy tomato sauce, finished with breadcrumbs, more cheese and oregano.

 

Sfincione is pronounced sfeen-CHOH-neh (IPA: /sfin'tʃoːne/) in Italian. From what I can discern, it’s like if focaccia married cheese pizza with a little nod to Ligurian pissalandrea in the sauce but without the black olives. Yeah, a little mixed up maybe but the Sicilians are on to something! It’s delicious. 

I shared four pieces with my brother- and sister-in-law and when she sent me a thank you text, she called them pizza squares. Perfect name! If you can't say sfincione, just tell your family you are making pizza squares for dinner. 

Sfincione Siciliano 

The traditional cheese for this dish is called Siciliano Caciocavallo but the interwebs assure me that the best substitute is an aged provolone for both taste and texture. This recipe is adapted from one on Tavol Arte Gusto and makes one sfincione in a 12x17 in or 30x43cm pan. Start this recipe early in the day to allow for the three rising sessions. 

Ingredients

For the base:

1 teaspoon dried active yeast

1 ½ cups or 355ml warm water

1 teaspoon sugar

3 cups or 380g 00 Italian flour

2/3 cup or 100g re-milled durum wheat semolina

2 teaspoons fine sea salt

1 tablespoon olive oil, plus a little extra for greasing the pan

For the onion sauce:

3 medium-sized onions

2 tablespoons olive oil (use the oil from the anchovies and top up if needed)

2 anchovy fillets in olive oil

1 can (1 lb 12oz or 800g) peeled Italian tomatoes

½ teaspoon baking soda

½ teaspoon fine sea salt

For the toppings:

7 oz or 200g Sicilian Caciocavallo or Provolone Stravecchio

5 – 6 anchovy fillets in oil

2 tablespoons breadcrumbs

2-3 sprigs fresh oregano

Method

Dissolve the yeast in the warm water, along with the teaspoon of sugar. Within a few minutes, it should start to create bubbles and foam up. This is how you know your yeast has been activated.

Measure your 00 flour, semolina and salt into a large mixing bowl or the bowl of your stand mixer, if using. 

Add the yeast dissolved in water, and knead until you’ve created a soft dough. 

Little by little, add the oil—continuing to knead throughout.

The dough should appear smooth and well-developed (forming a cohesive elastic mass.) Finally, shape the dough into a ball.

 Cover the bowl and let the dough to rise for at least 3 hours; it should quadruple in volume.

In the meantime, prepare the sauce. First, thinly slice the onions.

 

Place them in a pot with the oil and anchovies. Let them heat through for 5–6 minutes over high heat.

Puree the tomatoes in a blender (or with a hand blender), then add them to the onion pot. 

 

Fill the tomato can up about a quarter with water to make sure you get all of the tomato out and add it to the pot as well. 

Bring to a low boil then the sauce over low heat for about 45 minutes.

The result should be a rich, thick sauce. Add the baking soda and salt and stir well. 

Remove from the heat and set aside and to cool.

Finally, take the risen dough and spread it out in a 12x17 in or 30x43cm baking pan lightly greased with oil. Spread the dough using your fingers, gently tapping it with your fingertips trying your best not to pop any air bubbles.

Add the anchovy fillets broken into bits.

At this point, cover the pan with plastic wrap and let the dough rise for another hour or so.

Cut most of the cheese into pieces and grate a little, about 3-4 tablespoons. Mix the grated cheese with the breadcrumbs.

After that rise in the pan, add the remaining toppings to the dough: first the pieces of cheese.

Followed by the sauce.

Then finish with the grated cheese/breadcrumbs, and a handful of fresh oregano leaves.

Finally, let it rise for another hour. Near the end of rising time, preheat your oven to 475°F or 246°C.

Bake the sfincione in the hot oven, on the lowest rack or, if possible, in direct contact with the oven floor for 10 minutes. Move the pan to the middle-upper rack, to bake for another 20 minutes or so. The topping should be dry and the base nice and puffy and golden.

Remove from the baking pan. 

Cut in squares to serve. Golden bottom! I was a bit concerned by the dark edges, but the bottom was lovely and crunchy.

So fluffy! 

Enjoy!

It’s the second Tuesday of the month which means it’s time for my Bread Baker group to share their recipes. Our theme this month is Italian bread. Many thanks to our host, Karen of Karen’s Kitchen Stories. Check out the links below.

• Cornetti Dolci (Italian Croissants) from Karen's Kitchen Stories
• Focaccia Bread Art from Making Miracles
• No-Knead Green Chutney Focaccia with Tofu from Cook with Renu
• No Knead Potato Focaccia from Sneha's Recipe
• Overnight Ciabatta from A Messy Kitchen
• Overnight Focaccia from A Day in the Life on the Farm
• Sfincione Siciliano from Food Lust People Love
• Sourdough Cherry Tomato Focaccia from Zesty South Indian Kitchen

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

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Sprouted Spelt Everything Bagel Crackers

Crunchy, flavorful and more-ish, these sprouted spelt everything bagel crackers are a lovely snack on their own or served with a spread or dip. 

I usually try to bake or cook well ahead of the publish date for Sunday FunDay posts because the hosts plan the theme months in advance. This week, it didn’t happen because I misread the theme! 

“Make a recipe using sprouts,” the title said. Sooooo, I duly bought some Brussels sprouts and got busy. Then just a couple of days ago, I read the whole description which was “Using sprouted grains / legumes.” Oh, no! Back to the drawing board. Fortunately, I already own sprouted spelt flour. 

After the debacle that was trying to get the big cracker off the pan once baked, I wasn’t sure I was even going to share this recipe. But I put the plate between my husband and me on the sofa yesterday and before I knew it, the plate was almost empty! These crackers are good, y’all. Follow my updated method and you’ll love them too! 

Sprouted Spelt Everything Bagel Crackers

This recipe was adapted from one in the New York Times magazine from way back in 2008. That recipe itself was adapted from one created by Eli Winograd at Hungry Ghost Bread in Northampton, MA.

Ingredients

1/4 teaspoon fine sea salt

1/2 cup or 120ml cold water

1 1/2 cups or 180g sprouted spelt flour

Generous sprinkling everything bagel seasoning mix

Method

Preheat the oven to 350°F or 180°C. 

In the measuring cup, dissolve the salt in the cold water. Add the water to the spelt flour and stir until combined. 

Knead the dough a few turns until a ball forms.

The original instructions said to flour an overturned 12-by-17-inch cookie sheet and use a floured rolling pin to roll out the dough on top of it - using as much flour as needed to prevent sticking - until the dough covers the sheet from edge to edge. Which is what I did. (See below.) I am here to tell you that this is NOT A GOOD PLAN.

Never mind my photo. Here is what you REALLY NEED to do: Roll this dough out on a piece of nonstick baking parchment or a silicone pan liner. Otherwise, as I mentioned, the dough will stick to your pan and you will struggle to release the middle bits once it is baked. 

Using a spray bottle filled with water, spray the rolled dough to give it a glossy finish. If you want neater crackers, you can also score the dough into grids. Otherwise, we are just going to break this sucker apart into chaotic shards once crispy. 

Sprinkle with an elegant sufficiency of everything bagel seasoning mix. Some people prefer more, some less. For once, I won’t tell you how to live your life. 

Bake in the preheated oven until the big cracker is crisp and golden and snaps apart, 20 to 25 minutes, turning the pan around halfway through. Check frequently to make sure it doesn’t overcook and burn. Ovens heat unevenly and these crackers are thin! 

Since you did the right thing and rolled the dough out onto a nonstick sheet of baking parchment or a silicone pan liner, the only thing left is to break into pieces and serve. I promise, the crackers will disappear in no time.

Enjoy! 

It’s Sunday FunDay and today we are sharing recipes using sprouted grains or legumes. Many thanks to our host, Sneha of Sneha’s Recipe. Check out the links below. 

• Stir-fried Cilantro with Bean Sprouts and Shrimp from Karen’s Kitchen Stories
• Egg Foo Young from A Day in the Life on the Farm
• Sprouted Moong Salad from Mayuri's Jikoni
• Sprouted Oat Blender Waffles from A Messy Kitchen
• Sprouted Spelt Everything Bagel Crackers from Food Lust People Love
• Sprouted Vaalachi Bhaji With Fresh Coconut from Sneha’s Recipe
• Vegetarian Ramen Bowls from Amy’s Cooking Adventures

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Smoky Spicy Roasted Almonds

These smoky spicy roasted almonds are seasoned with cayenne and smoked paprika. They are super easy to make and perfect for snack time or happy hour.

I’ve been trying, at my doctor’s request, to up my protein intake and eat a bit more healthily. While the calorie count is rather high for almonds, most of it is from so-called “healthy fats” and they add fiber and protein to a balanced diet. At least, that’s what I’ve been reading! 

So, when our host for this week’s Sunday FunDay said that since tomorrow, 16 February is National Almond Day, today we should share almond recipes in celebration, I knew I wanted to make my new favorite snack. 

A lot of recipes for roasted nuts toss them in oil to get the seasonings to stick but I learned from my friend and fellow blogger Sue from Palatable Pastime, that egg whites do a much better job. Bonus: they add very few extra calories and the egg whites bake up dry so your nuts are lovely and crunchy. Thanks, Sue! 

 If you like smoky and spicy, these are going to be your new favorite snack too! 

Smoky Spicy Roasted Almonds

Regular paprika won’t do here. You need the smoked to impart that wonderful smoky flavor. Adjust the cayenne according to your preferred spice level. I use a minimum of a1/2 teaspoon!

Ingredients 

2 tablespoons egg white

2 cups or 300g whole raw almonds

1 teaspoon smoked paprika

1/2 teaspoon fine sea salt

1/4-1/2 teaspoon (or more!) cayenne pepper

Method

Preheat your oven to 325°F or 163°C and line a baking pan with foil or a silicone liner for easy cleanup.

In a medium bowl, whisk the egg white until it’s foamy to make sure it is completely broken down.  

In another bowl, combine the smoked paprika, salt and cayenne pepper. 

Toss the almonds in the egg white and stir them till coated. Sprinkle the spice mix on the almonds.

Toss lightly to season.

Spread the almonds out evenly on your prepared baking pan.

Bake in your preheated oven for 15 minutes. Take the pan out and give the almonds a good stir and separate any almonds that are stuck together. 

Bake for an additional 12-15 minutes or until lightly roasted. Watch closely towards the end of the cooking time to make sure they aren't getting too brown.

Cool in the pan. The almonds make a lovely crackling sound as they cool, which is fun. 

Serve immediately or leave to cool completely before storing in an airtight container.

If you’re not going to eat them all within a week or two, store them in the refrigerator for up to three months or in the freezer for up to six months. This keeps them from turning rancid on you, as nuts can do.

Serve as a snack at happy hour with the beverage of your choice. It’s chilly right now so we aren’t drinking iced drinks but these also go down a treat with a cold beer or crisp white wine. 

Cheers! Happy National Almond Day. Enjoy! 

As I mentioned above, it’s Sunday FunDay and today we are sharing almond recipes. Many thanks to our host, Camilla of Culinary Cam. Check out the link list below. 

• Almond Date Balls from Mayuri's Jikoni
• Banana Pancakes from Sid's Sea Palm Cooking
• Basil Almond Pesto from Sizzling Tastebuds
• Chinese Almond Cookies from Karen's Kitchen Stories
• Copycat Panera Thai Chicken Salad from A Day in the Life on the Farm
• Energy High Protein Shake from Sneha's Recipe
• Gató de Almendras Mallorquín from Culinary Cam
• Grain Free Almond Flour Cinnamon Pancakes from A Messy Kitchen
• Lemon Almond Muffins from Making Miracles
• Smoky Spicy Roasted Almonds from Food Lust People Love

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Pear Crisps

A delightful baked snack and so easy to make, these pear crisps are crunchy, naturally sweet and flavorful. Put out a bowl and watch them disapPEAR. 🍐

Every holiday season, we are gifted with a box of apples, oranges and pears. The apples and oranges get eaten but often the pears languish in the refrigerator since they aren’t really anyone’s favorite fruit. 

But now I’ve found a way to make sure they are enjoyed! Thinly sliced on a mandoline and baked in a slow oven, they come out crispy and delicious. Plus, bonus! If they don’t get eaten right away, they are good for quite a while, stored in an airtight container. 

Pear Crisps

These don’t have any additional ingredients because adding sugar, even a sprinkle, tends to make the pear slices sticky and harder to get crispy. You could add a sprinkle of ground cinnamon which doesn’t affect the moisture levels, if you are so inclined. 

Ingredients

Just-ripe firm pears  – I bake two at a time which fit nicely on my two large pans, once sliced

Method

Preheat your oven to 248°F/230°F fan or 120°C/100°C fan and prepare your baking pans by lining them with baking parchment or silicone liners. 

Trim the bottom of the pears. 

Hold the stem end of each pear and slice (about 1mm thick) as uniformly as possible. This is easiest with a mandoline. You will end up with the little stem ends as the cook’s bonus to eat while the slices bake. 

Lay out the pear slices on the prepared baking pans ensuring that none of the slices are overlapping.

Bake in the preheated oven for 1 hour.

After 1 hour, turn the pear slices over and return them to the oven for a further 1 hour. 

After they have finished cooking, turn the oven off but leave the pans in the oven for a further hour so the pear slices become fully crisp. 

Once completely cooled, the pear crisps should be stored in an airtight container, to keep them crunchy.

Enjoy! 

It’s Sunday FunDay and today we celebrating National Pear Month. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the links below. 

• Arugula and Pear Salad from A Day in the Life on the Farm
• Brûléed Posset-Filled Pears from Culinary Cam
• Gluten free Frangipane Pear Tarts from Sid's Sea Palm Cooking
• Pear and Cherry Sourdough Bread from Karen's Kitchen Stories
• Pear Crisps from Food Lust People Love
• Protein Packed Winter Veggies & Fruit Salad from Sneha's Recipe
• Roasted Pear & Beet Salad from Amy's Cooking Adventures

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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