Sfincione from Nonna Maria's - Tucson News Now

Sfincione from Nonna Maria's

Posted: Updated: Nov 26, 2012 12:45 PM MST
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TUCSON, AZ (Tucson News Now) -

Sfincione

by Frank Palazzolo

www.nonnamarias.com

Dough

11/2 cups of warm water (about110 degrees F)

 1/4-ounce package active dry yeast

1 teaspoon sugar

4 cups all-purpose flour

1/2 cup vegetable oil

1 teaspoon salt

In a large bowl combine the water, yeast, sugar ,stir. Let it sit until mixture is

foamy, about 5 minutes.

Add 2 cups of flour,half a cup of oil and the salt,mixing by hand until it is all

incorporated and the mixture is smooth.Continue add the flour, 1/4 cup at a time

working the dough after each addition, until all the flour is incorporated ,but the

dough is still slightly sticky.

Turn the dough out onto a lightly floured surface and knead until smooth but still

slight tacky,about 5 minutes.Add 2 teaspoons of oil to grease large bowl.

Place dough in bowl ,cover with plastic wrap set in warm place , 1 to1 1/2 hours to rise.

 

Sauce and Toppings

3 tablespoons extra-virgin olive oil

2 tablespoons  fresh chopped garlic

1 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon  freshly ground black pepper

1/4teaspoon  red pepper flakes

28ounce can plum tomatoes, coarsely crushed

1 tablespoon dry vino rosso

1 teaspoon  sugar

1 pound Parmesan cheese

8 ounces cubed asiago cheese

4 anchovies

1 red onions sliced

1/2 c bread crumbs

 

While dough is rising, make the tomato sauce. In a medium saucepan

heat 2 tablespoons oil, over a medium-high heat.Add the garlic cook and

stir for 30 seconds.Than add herbs ,salt, black and red peppers,cook and

stirring for 30 seconds.Add the tomatoes ,vino, sugar,and bring to a boil.

Lower the heat and simmer,stirring occasionally, until thicken 25 minutes.

Remove from heat,and let cool.

 

season a deep sided baking pan  (approx 12 x16)with extra-virgin olive oil.

Press 1 piece of dough in pan,pressing the edge and stretching 1 1/2

inch up the sides , let proof for approx 15 minutes.  Pierce dough with a fork.

 

Press cubed asiago cheese & anchovies into the dough. Ladle the sauce evenly on dough.  Layer the onions on after the sauce, add shredded Parmesan cheese after onions.  Layer the bread crumbs & oregano after the onions. 

 Bake until crust is golden ,about 30 to 35 minutes at 420 degrees .

Remove from oven and serve.

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