BREADS - PALERMO FOCACCIA

Makes one 12 x 18-inch (30 x 45-cm) or 11 x 17-inch (28 x 43-cm) focaccia, 6 to 8 generous servings

DOUGH

4 cups unbleached all-purpose flour

2 teaspoons salt

2 ½ teaspoons (1 envelope) active dry yeast

1 2/3 cups warm water, about 110F (45C)

3 tablespoons olive oil

Olive oil for the pan

One 12 x 18-inch (30 x 45-cm) or an 11 x 17-inch (28 x 43-cm) jelly pan, generously buttered

Combine the flour and salt in a large mixing bowl and stir well to mix.

In a separate bowl, whisk the yeast into the water and whisk in the oil.

Use a large rubber spatula to make a well in the center of the flour in the bowl.  Pour in the liquid and use the spatula to begin stirring in the center of the bowl, gradually stirring a circle toward the sides of the bowl, incorporating more flour as your stir.  When all the flour has been incorporated, the dough will still be fairly soft.  Use the spatula to dig down to the bottom of the bowl from the side, between the bowl and the dough, and repeatedly fold the dough over on itself, until no dry bits remain.

Cover the bowl with plastic wrap and allow the dough to rise at room temperature until doubled in bulk, 1 to 2 hours, depending on the temperature of the room.

 Scrape the dough into the prepared pan without folding it over on itself.  Lightly oil the palms of your hands to prevent sticking and press down on the dough so that it evenly fills the pan.  If the dough resists, cover it with a towel and let it rest for 10 minutes before continuing.  Cover the pan with oil plastic wrap and allow the dough to rise until doubled, up to 1 hour.  While the dough is rising, prepare the toppings.  

TOPPING

½ cup olive oil

1 large onion, about 8 ounces (225 grams), peeled, halved, and thinly sliced from stem to

root end

1 (2-ounce/50-gram) can anchovy fillets in olive oil, drained and coarsely chopped

1 ¼ cups tomato puree

Salt (only a little because of the anchovies and cheese) and freshly ground black pepper

1 cup (about 4 ounces/100 grams) coarsely grated caciocavallo cheese, or ½ cup (about 2 ounces/50 grams) finely grated Pecorino Romano

2 teaspoons dried oregano leaves

1 cup fine, dry bread crumbs

While the crust is rising, prepare the topping.  Pour ¼ cup of the olive oil into a 10-inch sauté pan and place over low to medium heat.  Add the onion, and cook it slowly until it softens and begins to color lightly.  Stir in the anchovies.

Add the tomato puree and simmer the sauce just enough to diminish the raw tomato flavor, about 10 minutes.  Season with salt and pepper, under-salting slightly.  Scrape the sauce onto a plate or glass pie pan and place it in the refrigerator for a few minutes to cool. 

When the crust is almost risen, set a rack in the lower third of the oven and preheat to 425F (220C).

Uncover the crust and use a fingertip to gently dimple it at 1 ½-inch (4-cm) intervals.  Drop spoonfuls of the sauce all over the top of the crust and use a small metal offset spatula to evenly spread a thin layer of the sauce all over the dough.

Sprinkle the sauce with the cheese, and then the oregano, and the breadcrumbs, one at a time.  Drizzle with the remaining ¼ cup of olive oil.

Bake the sfincione until it is well risen and the topping is dry and beginning to color, about 30 minutes.  Turn the pan back to front about halfway through the baking. 

Let the sfincione cool in the pan on a rack for 5 minutes, and then use a wide metal spatula to slide it onto a rack to finish cooling.  Cut into 2-inch (5-cm) squares to serve.

STORAGE – Keep the sfincione loosely covered with plastic wrap on the day it is baked – if you’re preparing it early in the day for the evening, leave it right on the cooling rack.  Wrap and freeze for longer storage.  Defrost, reheat at 375F (190C) for about 10 minutes, and cool before serving.

MY NOTE:  (1) I like to double the amount of onion (2) To make it vegetarian, the anchovies can be omitted.  (3) I add a little brown sugar and cinnamon to the tomato

sauce.  (4) As a preference to some individuals, I omit the bread crumbs sometimes.

From The Modern Baker by Nick Malgieri.