Sicilian Sfincione
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 30 g yeast
- 0.25 ¼ milk, lukewarm
- 1 egg (s)
- 0.5 teaspoon ½ salt
- 1 kg tomato (s)
- 2 onions)
- 1 teaspoon salt
- 4 tablespoon olive oil
- 1 teaspoon oregano, dried
- 200 g cheese (hard cheese), rated
- 20 olives, black
Print Recipe
Pin Recipe Instructions
- Sift the flour. Dissolve the yeast in the milk and beat together with the egg, salt and flour to a light batter. Let the yeast dough rise for 40 minutes.
- Scald the tomatoes, peel them and cut them into pieces (there could also be too many tomatoes). Peel the onions, cut into small pieces and add to the tomatoes with 2 tablespoons of oil and stir.
- Preheat the oven to 200 ° C.
- Divide the yeast dough into 4 parts and shape into flat cakes and place on a baking sheet with baking paper. It is important to make a recess in the flatbread.
- Now add the tomato mixture to the flatbreads, press in a little if necessary, remember: The dough will rise strongly in the oven.
- Halve the olives, stone them and spread them on the flatbreads with the cheese and oregano. Pour the remaining 2 tablespoons of oil over the flatbreads.
- Bake the flatbreads on the second rack from below for 25-30 minutes.
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