Sift the flours, add the yeast and mix, add the water and start kneading.
Also add salt and oil and continue to work until you get a smooth and homogeneous dough, then cover the bowl with cling film and let it rise for about 2 hours (or until doubled).
Meanwhile, prepare the sauce: peel the onions, cut them into thin slices, put them in a non-stick pan with oil and salt and cook over low heat until soft and golden.
Let it cool or better yet cool.
When the dough is ready, swell it with your hands and roll it out in the pan greased with a little oil.
Season with the thinly sliced cheese, then add the chopped anchovies, onions, breadcrumbs and grated cheese.
Season with pepper and oil and cook for about 30 minutes at 220 ° C in a preheated static oven.
The bagherese sfincione is ready: let it cool down at least before serving.
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