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Sfincione Bagharese

Sfincione Bagharese - a focaccia like flatbread from Bagheria in Sicily topped with onions, cheese and a crisp breadcrumb topping.
5 from 1 vote
Print Recipe
Prep Time 4 hours 40 minutes
Cook Time 25 minutes
Course breads
Cuisine sicilian
Servings 2 sfincione

Ingredients
  

For the Poolish :

  • 1 cup all-purpose flour
  • 3/4 cup water
  • 1 tsp dry active yeast
  • 1/2 tsp sugar

For the Dough :

  • All the Poolish from above
  • 3/4 cup all-purpose flour
  • 1 1/2 cups semolina flour
  • 1 to 1 1/4 cup water (as required
  • 2 tbsp olive oil
  • 1 tsp salt

For the Onion Layer :

  • 4 to 5 medium sized onions
  • 2 to 3 tbsp olive oil
  • 1/2 tsp salt

For the Cheese Layer :

  • 2 cups mildly salted or unsalted Ricotta
  • Sliced Mozarella

For the Breadcrumbs Layer :

  • 6 to 7 slices bread about 2 cups breadcrumbs
  • 1/2 cup grated Mozzarella cheese
  • 1/2 cup grated mild Cheddar
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp red chilli flakes
  • Salt to taste

Instructions
 

Make the Poolish :

  • Mix together in a medium sized bowl the flour, dry yeast, sugar, and water until a sticky dough is obtained. Add more water if necessary to achieve this. Cover loosely with a plastic film and leave to rise for about 2 hours. The polish should be somewhat bubbly and have doubled in size.
  • Make the dough by hand or use a kneading machine. Mix together the flours, water (more or less as required), oil and the poolish. The dough will be sticky. Add the salt and knead till it is soft, very pliable and smooth. Shape it into a round and place it in a bowl greased with olive oil. Cover the bowl loosely and leave it to rise till double in volume. Mine took about 2 hours.

Cook the onions.

  • While the dough is rising, get the toppings ready. Heat the oil in a pan and add the sliced onions. Sprinkle a little salt and cook the onions on low to medium heat until they turn translucent and soft. Do not brown or caramelise them. If they turn too dry, sprinkle a little water while cooking them. Take the pan off heat and let them cool to room temperature.

Prepare the breadcrumb mixture.

  • Run the bread slices (with or without crusts) in a food processor to make the crumbs. Put the breadcrumbs in a bowl. Mix together with the oil, salt, red chilli flakes (or crushed pepper) chopped scallions/ spring onions, oregano and grated cheese. The texture should be of loose but moist crumbs.
    I used a 50:50 mix of grated Mozarella and mild Cheddar here.
  • Once the dough has risen, gently knead to deflate it. Divide it into two equal portions. Press out each portion into a roughly 9-inch circle (or oval) using your fingers. If the dough feels sticky, oil your fingers lightly. Place in the oiled trays. I used a pie dish. Let the dough rise again, for about an hour till almost double in thickness and quite puffy.
  • Top with the cooked onions. Next comes the Ricotta and Tuma/ Primo Sale cheeses. I used Ricotta and Mozarella. Make sure to cover the surface of the dough evenly. Finish layering by spreading the breadcrumb mixture on the top.
  • Bake the Sfincione at 250C (480F) on the nbottom shelf of the oven for about 10 to 12 minutes. The underneath of the bread should become golden and crisp. Then move the pan to the middle shelf of the oven and bake for another 10 minutes or so, until it is crisp and golden brown on the top as well. Remove from the oven and let it cool.
  • Cut and serve. Leftovers can be refrigerated for up to 2 days.