Sfincione

Filling

Preparation for a 60×40 baking pan:
Cook this sauce over medium-low heat for at least 3 hours.
Cut the onion into cubes (or slices) and put them into the pan; then, add a part of water (1 liter) and cook until the water is absorbed.
Add oil and anchovies (30g) and mix until they dissolve.
Add peeled tomatoes and tomato paste and mix.
Pour the remaining water, add salt and pepper as needed and cook until the mixture shrinks.
Let the sauce cool in a steel container at room temperature (if you do not have a blast chiller) and then refrigerate for 24 hours.

Note: It is recommended to start by preparing the onion and tomato sauce as it needs at least 24 hours rest to optimize and express its flavor and aroma. Then, prepare the dough the following day.

Dough

Preparation for a 60×40 baking pan:
Pour flour, yeast and malt into the kneading machine and mix at first speed for about one minute.
Pour in the first part of water (500g). 
When the mixture begins to firm, add salt.
Switch to second speed of the kneading machine and pour the remaining water slowly; once the water is absorbed, pour the oil slowly.
Take out the mass and let it rest for about 2 hours covered with plastic wrap.
Brush the inner surfaces of the pan with a drizzle of oil.
Form a 700g loaf, place it on the baking pan and let it rest for about 2 hours.
When the loaf has tripled its volume, stretch it until the pan is completely filled, taking care not to lose the air incorporated during the previous steps.
Leave it to rest in a leavening cell at 28°C until it reaches the edge of the pan.
Cut 70g of Caciocavallo ragusano cheese into cubes and grate the remaining part.
Extract dough from the cell and add the cubes of Caciocavallo cheese and the remaining anchovies.
Brush with a part of the previously prepared sauce and bake it in a preheated oven at 180°C for about 10 minutes.
Take out the pan and complete the filling with the rest of the sauce; sprinkle the whole surface first with breadcrumbs and then with grated Caciocavallo ragusano cheese.
Bake for about 5 minutes. After baking, leave to cool for a short time, cut into portions, slightly heat the portion and, finally, sprinkle with I.G.P. oregano and extra virgin olive oil.

Notes: 

• The kneading phase lasts about 15 minutes and the dough will be ready when it detaches from the surface of the bowl, leaving it clean. It must have a temperature between 22°C and 24°C.
• A baking pan with diagonals, also called “diamond” pan, is preferred because it is not subject to deformation due to thermal expansion and does not release contaminants into food.