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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