Sicilian Sfincione Pizza

Name: Sicilian Sfincione Pizza
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 2.25 teaspoon Instant dry yeast; 1.25 cup Warm water (about 95°F/35°C); 4 cup All-purpose flour; 2 teaspoon Fine sea salt; 6 tablespoon Extra-virgin olive oil; 1 can (28 oz) Canned crushed tomatoes; 1 large Large yellow onion, finely chopped; 1 teaspoon Dried oregano; 0.5 cup Fresh breadcrumbs (or panko); 0.75 cup Pecorino Romano, finely grated

Sfincione is the classic thick, focaccia-style Sicilian pizza topped with a savory tomato-onion sauce, a dusting of breadcrumbs, and sharp Pecorino. This home-friendly recipe yields a golden, airy pan pizza with a tangy, aromatic topping that shines at family dinners or casual entertaining.

0.0(0 reviews)

Prep: 90m · Cook: 30m · Total120 mins

DifficultyMedium

Serves6

AuthorJake

Ingredient Spotlight

Fresh breadcrumbs (or panko)

Panko refers to Japanese-style breadcrumbs made from crustless white bread that’s processed into large, airy flakes; it’s much lighter and crisper than standard breadcrumbs and produces a very crunchy coating. Fresh breadcrumbs are simply made from day-old bread and give a softer, more rustic texture. Panko originates in Japan and is widely available in the baking or international aisle of U.S. supermarkets and Asian markets. Good substitutes are homemade fresh breadcrumbs (pulse bread in a food processor), crushed crackers, or crushed cornflakes for extra crunch.

Ingredient Spotlight

Pecorino Romano

Pecorino Romano is a hard Italian cheese made from sheep’s milk (pecora = sheep) traditionally from Lazio and Sardinia; it’s saltier, sharper, and tangier than cow’s-milk Parmigiano-Reggiano. It has a pronounced salty, nutty, slightly piquant flavor that stands up well in grated form on pasta, salads, and breaded dishes. You can find it at most supermarkets, specialty cheese counters, or Italian markets. If unavailable, substitute Parmigiano-Reggiano or Grana Padano and add a touch more salt to mimic Pecorino’s sharper, saltier profile.

Jake's note

"This sfincione captures the comforting, slightly rustic spirit of Sicilian bakeries — thick, tender dough with a flavorful onion-tomato topping. It’s perfect for weekend baking when you want a crowd-pleasing centerpiece that stretches across several meals."

Sicilian Sfincione Pizza

Sfincione is Sicily’s answer to pan pizza: airy, olive-oil enriched focaccia crowned with a bright tomato-onion ragù, a protective dusting of breadcrumbs and a sharp shower of Pecorino Romano. Unlike Neapolitan pies that celebrate charred blistering, sfincione is all about plush interior, pillowy edges and a saucy, aromatic top that clings to fork and hand alike. This version leans on pantry-friendly ingredients and a straightforward, single-rise dough so home cooks can capture the texture and tang without an overnight schedule.

What makes this recipe work is the layering: plenty of oil in the pan for a golden, crisp underside; a slowly cooked onion-tomato topping that’s reduced enough to avoid sogginess; and the breadcrumb-and-Pecorino crust that bakes into a savory, slightly crunchy shield. It’s ideal for weeknight family dinners where you want something hands-off to feed a crowd, or for casual entertaining when you want to serve slices that are substantial, not fussy. Serve warm from the pan and expect comforting, savory bites with a hint of sharp salt from the cheese and the rustic aroma of oregano and onions.

Plan your timing

Enter your target meal time:

4:55 pm–5:25 pm→Make the dough

5:25 pm–5:55 pm→Cook the tomato-onion sauce

5:55 pm–6:25 pm→Assemble the sfincione in a pan

6:25 pm–6:55 pm→Bake and finish

Ingredients

Yield

Instructions

Make the dough

Whisk the instant yeast into the warm water until dissolved, then pour into a large mixing bowl. Add the flour, salt, and 4 tablespoons of the olive oil; mix and knead by hand or with a mixer fitted with a dough hook until smooth and elastic, about 7–10 minutes. Transfer to an oiled bowl, cover, and let rise in a warm spot until doubled, about 60 minutes.

For this step

2.25 teaspoonInstant dry yeast
1.25 cupWarm water (about 95°F/35°C)
4 cupAll-purpose flour
2 teaspoonFine sea salt
6 tablespoonExtra-virgin olive oil

Cook the tomato-onion sauce

Heat 1–2 tablespoons of the olive oil in a skillet over medium heat and add the finely chopped onion, cooking until soft and translucent, about 8–10 minutes. Stir in the crushed tomatoes and dried oregano, season with salt to taste, and simmer gently until slightly thickened, about 15–20 minutes; remove from heat and let cool slightly.

For this step

1 can (28 oz)Canned crushed tomatoes
1 largeLarge yellow onion, finely chopped
1 teaspoonDried oregano

Assemble the sfincione in a pan

Generously oil a rimmed 9x13-inch (or similar) sheet pan with the remaining olive oil. Press the risen dough into the pan with your fingertips to an even thickness, building a slightly higher rim at the edges; spread the tomato-onion sauce evenly over the dough. Sprinkle the surface with fresh breadcrumbs and the grated Pecorino Romano, which will create the classic sfincione crust; allow the assembled pizza to rest for 15–20 minutes to puff slightly.

For this step

0.5 cupFresh breadcrumbs (or panko)
0.75 cupPecorino Romano, finely grated

Bake and finish

Preheat the oven to 425°F (220°C) and bake the pan pizza on the middle rack until the crust is deeply golden and the topping is bubbly, 25–30 minutes. Remove from oven, drizzle with a little extra olive oil if desired, let cool 10 minutes, then cut into 6 portions and serve warm.

Tips from the kitchen

Warm but not hot water

Use water around 95°F (35°C) so instant yeast activates without killing it; your dough will rise predictably in about an hour at room temperature.

Oil the pan generously

Coat the sheet pan with plenty of olive oil to promote a crisp, golden bottom and a glossy edge; the oil also helps the dough slide free after baking.

Prevent soggy center

Simmer the tomato-onion mixture until slightly reduced so it’s thick but spreadable, and cool it before topping to avoid weighing down the dough.

Press gently into pan

Use fingertips to press the risen dough evenly rather than stretching it, which preserves air pockets for a tender crumb and higher rim.

Toast breadcrumbs first

If you want extra crunch and nuttiness, toast the fresh breadcrumbs in a little olive oil until golden before sprinkling them on the pizza.

Variations & substitutions

Anchovy and Olive

Scatter chopped anchovies and sliced black olives over the sauce before the breadcrumbs for a briny, Sicilian-style punch that pairs well with the Pecorino.

Vegetarian Caponata Twist

Stir roasted eggplant and capers into the tomato-onion sauce for a meatless, more complex topping with sweet and tangy notes.

Gluten-Free Crust

Use a 1:1 gluten-free flour blend with xanthan gum and press the dough sooner after mixing; bake slightly longer and check for a firm base before removing.

Mozzarella Addition

Dot small pieces of fresh mozzarella under the breadcrumb layer if you want melty stretches, but use sparingly to avoid excess moisture.

Storage & make-ahead

Store leftovers in an airtight container or wrapped tightly with plastic wrap in the refrigerator for up to 3 days. Reheat slices in a 375°F oven or toaster oven on a baking sheet for 8–10 minutes to restore crispness, or warm in a skillet over medium heat with a lid for a crisp bottom and softened topping. For longer storage, freeze individual slices separated by parchment in a single layer and thaw/reheat directly from frozen at 375°F for 12–15 minutes.

What to serve with it

Serve sfincione warm straight from the pan with a simple bitter green salad dressed in lemon and olive oil to cut the richness. Offer slices with pickled peppers or peperoncini on the side and a light Italian red like Chianti or an earthy Nero d'Avola to match the tomato and Pecorino. For a casual spread, add crusty bread and marinated olives to make it a relaxed, convivial meal.

Frequently asked questions

Can I use fresh tomatoes instead of canned?

Yes—use about 1.5 to 2 pounds of very ripe tomatoes, peel and crush them, then simmer until reduced; canned crushed tomatoes are simply more consistent and convenient.

Why are breadcrumbs used on top?

Breadcrumbs create a protective, slightly crunchy layer that keeps the sauce from saturating the dough while adding a toasty, savory texture that’s signature to sfincione.

My crust is dense—how can I make it airier?

Ensure your yeast is fresh and proof the dough in a warm, draft-free spot until visibly doubled; avoid overworking the dough after the first rise to preserve the gas bubbles.

Can I make the dough ahead of time?

Yes—after kneading, refrigerate the dough in a lightly oiled bowl, covered, for up to 24 hours; allow it to come to room temperature and complete the rise in the pan before topping.

Is Pecorino Romano necessary?

Pecorino adds a sharp, salty bite that balances the sweet-tangy tomato; you can substitute Parmigiano-Reggiano for a milder, nuttier finish but reduce added salt slightly.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Make the dough

Instant dry yeast2.25 teaspoon
Warm water (about 95°F/35°C)1.25 cup
All-purpose flour4 cup
Fine sea salt2 teaspoon
Extra-virgin olive oil6 tablespoon

Step 2: Cook the tomato-onion sauce

Canned crushed tomatoes1 can (28 oz)
Large yellow onion, finely chopped1 large
Dried oregano1 teaspoon

Step 3: Assemble the sfincione in a pan

Fresh breadcrumbs (or panko)0.5 cup
Pecorino Romano, finely grated0.75 cup

Nutrition Facts

Per serving: 1 piece (330g)

Calories560

Total Fat19g

Saturated Fat4.2g

Trans Fat0g

Polyunsaturated Fat6.8g

Monounsaturated Fat5.7g

Total Carbohydrates83g

Dietary Fiber3.9g

Total Sugars6.3g

Protein17g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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