Sfincione Palermitano — Slow Onions, Anchovies, Caciocavallo, Breadcrumbs

Combine the yeast, sugar, and warm water (38-40C) in a small bowl. Stir briefly and leave for 10 minutes until foamy.

In a large bowl, whisk together both flours and the salt. Pour in the yeast mixture and 40 ml olive oil. Mix until a shaggy dough forms, then knead by hand for 8-10 minutes until smooth and tacky — it will be stickier than standard bread dough. Resist adding extra flour.

Shape into a ball, lightly coat the surface with olive oil, cover the bowl with plastic wrap, and leave at room temperature for 2-3 hours until doubled in size.

While the dough rises, make the sauce. Warm 60 ml olive oil in a wide, heavy pan over very low heat. Add the sliced onions and a pinch of salt. Cook uncovered, stirring occasionally, for 25-30 minutes until the onions are completely collapsed, soft, and sweet — not browned, just fully surrendered.

Add the crushed San Marzano tomatoes and 6 anchovy fillets to the softened onions. Cook over medium-low heat for 20-25 minutes, breaking down the tomatoes with a spoon and stirring regularly, until the sauce is thick and jammy. Season with black pepper and set aside to cool.

Toast the breadcrumbs in a dry frying pan over medium heat for 3-4 minutes, stirring constantly, until uniformly golden. Transfer immediately to a bowl.

Generously coat a 30x40 cm rimmed baking pan with olive oil — the bottom should be visibly slicked. Transfer the risen dough to the pan and press outward with oiled hands. When it resists, cover and rest 10 minutes, then stretch again until it reaches the edges.

Cover the pan loosely and leave at room temperature for a second rise of 1-1.5 hours until the dough is noticeably puffed and a dimple pressed in springs back slowly.

Heat the oven to 220C (200C fan). Dimple the dough firmly all over with your fingertips. Scatter the grated caciocavallo evenly over the surface, then distribute the sliced caciocavallo on top.

Spoon the sauce evenly over the cheese. Lay the remaining 6 anchovy fillets across the surface. Scatter the toasted breadcrumbs over everything, sprinkle with oregano, and drizzle 50 ml olive oil across the top.

Bake for 25-30 minutes until the bottom is crisp and deep golden — lift a corner to check — and the breadcrumb topping is golden brown. Rest in the pan for 10 minutes, then cut into rectangles and serve.