Single-serve Palermo sfincione

Ingredients

For 1 serving

• Semolina50 g
• All-purpose flour35 g
• Active dry yeast2 g
• Canned peeled tomatoes120 g
• Onion80 g
• Anchovies in oil4
• Caciocavallo25 g
• Breadcrumbs8 g
• Extra virgin olive oil2 teaspoons
• Dried oregano1 pinch
• Saltto taste

Contains: gluten, lactose, fish,

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about three-quarters of the weight of the flours. Add the semolina and the 00 flour and finally a pinch of salt; knead for 8 minutes, until soft, smooth and elastic.
2. Cover and leave to rise for 2 hours in a warm place, until doubled.
3. While it rises, peel the onion and slice it thinly. Heat half the oil in a saucepan over low heat and sweat the onion for 10 minutes, until soft and translucent; add the crushed peeled tomatoes and dried oregano and simmer over medium-low heat for 15 minutes, until thick. Let it cool slightly.
4. Preheat the oven to 220 °C (conventional). Grease a small tin with a little of the remaining oil and push the dough out with your fingers into a layer about 2 cm thick. Tear the anchovies in oil, dice the caciocavallo and press them lightly into the dough, then cover with the sauce.
5. Sprinkle with the breadcrumbs and a drizzle of the remaining oil and bake at 220 °C for 22 minutes, until the edges are golden and the crumbs toasted.