First of all prepare the dough: put the fountain cutter in a bowl, crumble the yeast on it, add the honey, then start adding the slightly warm water to the wire, stirring gradually. Work until the dough is struck.
Add also the oil and salt and continue to work until the mixture is strung again.
Cover with a non-contacting transparent film, then leave to rise in the oven with the light on for at least 3 hours. The dough should almost triple in volume.
In the meantime, prepare the seasoning: chop the onion, fry in a couple of tablespoons of oil, add the chopped tomatoes, half a glass of water, a pinch of sugar, salt, pepper and oregano and cook for at least 30 minutes over low heat , then let it cool.
Grate the cheese.
Separately, toast the crumbed bread crumbs with a little oil.
Once grown, resume the dough, deflate it and roll it out in a pan greased with oil, then season with the sauce.
Add bread crumbs and cheese and season, if you want, with a little extra oregano.
Let stand for 30 minutes, then bake in preheated oven at 200 ° C and cook for 25-30 minutes.
Leave to cool, then twist and serve your Palermo sfincione.
TAGS: Sfincione Recipe Palermo | How to prepare Sfincione Palermo | Sfincione Palermo recipe
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