Sicilian Focaccia (Sfincione)

Sicilian Focaccia (Sfincione)

for the dough:

1 package active dry yeast
3 1/3 cups flour
6 - 7 tbsp lemon juice
2 tbsp olive oil
1 cup Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper

dissolve yeast in 1/2 - 1 cup of water.  mix all the above ingredients in.  i used a KitchenAid® mixer.  when the dough mix mixed remove it from the mixer and knead it out for 3 - 5 min.  let it rest for about 10 min. inverted.  transfer to a new floured bowl.  cover with plastic wrap in a dark warm place for 45 min.  after the 45 min, fold the dough and let it rise for another 45 min.  the dough should double in volume.

when ready, stretch out the dough in a rectangular olive oiled pan. let the dough rest for about 10 - 15 min.  make dimples on the focaccia.  put on the topping.

preheat the oven on 400F.

for the topping:

3 tbsp olive oil
1 finely chopped onion
14 oz of diced tomatoes
2 tbsp parsley
salt and pepper
6 oz caciocavallo cheese
2 tbsp fine breadcrumbs

Saute the vegetables...

 

first and second kneading:

after 45 min then fold the dough:

after 45 min, it's ready to stretch in the pan.  make dimples. 

*NOTE - I CUT THE DOUGH INTO THREE PARTS TO PUT IN THE FREEZER FOR FUTURE USE.  i used a  9' by 11' inch baking pan.

then top the dough with the cheese and then vegetables:

you have Focaccia.  ENJOY!

recipe courtesy of Anissa Helou - "Savory Baking from the Mediterranean".