Name: Sfinciune
Yield: Makes on 12-inch sfinciune
Ingredients: 1 cup warm water (105°-115°F); a 1/4-ounce package (2 1/2 teaspoons) active dry yeast; 3 cups unbleached all-purpose flour or bread flour plus up to 3 tablespoons additional if necessary; 1/2 cup freshly grated Pecorino Romano cheese (about 1 1/2 ounces); 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 2 cups canned whole tomatoes with juice (preferably Italian) or 3 large fresh vine-ripened tomatoes; 1 large onion; 2 tablespoons olive oil; 1 teaspoon dried oregano, crumbled; a 2-ounce can flat anchovy fillets; a 3-inch piece day-old French or Italian bread; 3 tablespoons olive oil; 2 ounces caciocavallo, mild provolone, or ricotta salata cheese

(Sicilian "Pizza" with Onions and Anchovies)

Sfinciune derives its name from a word in local dialect meaning soft, light, or tender, a reference to its rich, airy crust. This version of sfinciune has a bread-crumb topping, which gives it a pleasant crunch.

Recipe notes

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