Sfincione Siciliano

Summary

Ingredients

For the dough: (pre-dough, poolish)

• 200 g wheat flour, type 550
• 200 g water, warm (approx. 30 °)
• 5 g yeast, fresh

For the dough:

• 405 g douh, (pre-douh, poolish)
• 360 g wheat flour, type 550
• 240 g water, lukewarm
• 8 g yeast, fresh
• 15 g salt
• olive oil

For covering:

• 1 small Can (s) tomato (s), peeled
• 2 medium onion (s), cut into thin strips
• 3 cloves garlic, finely chopped
• 200 g cheese, cut into fine cubes or sliced
• some sugar
• salt and pepper

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Instructions

1. Knead the ingredients for the pre-dough intensively for 8 minutes and cover and let rise for 12-14 hours.
2. Knead all dough ingredients intensively for 10 minutes and leave to rest in a sealable can for 2 hours at 23-24 °.
3. Spread plenty of olive oil well on the baking tray, place the dough on top and fold with the dough card from the edge to the middle. Then carefully distribute the dough on the tray with your oiled fingers. The TA is very high and the dough is very soft and easy to spread.
4. While the dough is ripening on the baking tray, sauté the onions, add the tomatoes, season as desired and after 5 minutes let everything cool.
5. Spread the tomato / onion sauce on the dough, slide the tray into the preheated oven and bake at 250 ° (or higher) for 20 minutes. After 10 minutes, put cheese on top and finish baking.
6. The batter is thick, fluffy / soft and is a cross between focaccia and pizza. Sfincione is offered both round like pizza and in a tin in every corner, even on an outpatient basis on 3-wheel pedal cars or 3-wheel apes.

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