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
Sicilian Sfincione
Sicilian Sfincione

Instructions

  1. 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.
  2. 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.
  3. Preheat the oven to 200 ° C.
  4. 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.
  5. Now add the tomato mixture to the flatbreads, press in a little if necessary, remember: The dough will rise strongly in the oven.
  6. 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.
  7. Bake the flatbreads on the second rack from below for 25-30 minutes.

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