sfincione bagherese

sfincione bagherese, typical Sicilian recipe

Today I leave a very special Sicilian recipe: sfincione bagherese. Probably many of you know him sfincione PALERMO , one of the typical examples of Sicilian street food, typical Palermo. The Sicilian pizza is one of the most typical recipes of Palermo and Sicilian cuisine.

Well, in Bagheria, populous, beautiful village on the outskirts of Palermo, the Sicilian pizza is made in white (without the tomato), with anchovies, breadcrumbs, obviously many onions and salt first or ricotta. Or with both cheeses, as in the version that I will present. A few months ago, to March 2018, a local association, The Golden Plains, in collaboration with the Region of Sicily he has decided to seek recognition of the PDO for Bagheria white sfincione. Now you are working with a specification that determines so compelling ingredients, doses and procedure.

It will be honored that you get to a crystallization of this delicious cake, I leave you with a family recipe (My grandmother was Palermo) which involves the use of Sicilian ancient grains, local anchovies, onions, breadcrumbs, first salt and ricotta. I can not argue that sfincione bagherese be an easy or quick dish to prepare. You have to make the dough a day ahead so that yeast perfectly. And you do not scare the seasoning layers connecting you to get a high focaccia over three centimeters.

But I can assure you, at First Bite, thank to have prepared: I love sfincione Palermo, sfincione bagherese but this is even better, Believe me. All Sicilian recipes that may interest you too can be found in the collection of all my SICILIAN RECIPES.Good day!

Sfincione bagherese (Sicilian recipe)

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  • Ingredients for a standard-sized rectangular baking pan
  • 500 grams of white onions
  • salted anchovies, to taste (according to your taste)
  • 80 grams of cheese not too seasoned
  • 200 grams of salt first
  • 500 grams of ricotta cheese
  • oregano as required
  • salt and pepper
  • extra virgin olive oil as required
  • grated stale white bread, to taste
  • 300 grams of flour manitoba
  • 150 grams of durum wheat (I use a Sicilian Russello)
  • 10 grams of salt
  • 20 g lard
  • 2 grams of dry beer or 7 grams of fresh yeast or 80 grams of yeast yeast
  • 300 ml mineral water at room temperature


sfincione bagherese

To prepare the dough of the sfincione bagherese (to do with a day in advance): place in a bowl the water and dissolve the fresh yeast or dry. Add flour, lard and salt. Knead until dough is smooth and soft it will be slightly sticky. Form a loaf and place it in the Bowl: cover with plastic wrap and refrigerate to rise for 24 hours. If you decided to use the yeast, first mix the flour with water, then add the yeast into small pieces, lard and finally the salt.

After 24 hours of rest, remove the dough from the refrigerator, deflate it, kneading for a minute or two with your hands and let it rise for an hour at room temperature. Then lubricate well the baking sheet and stretch out the dough to a thickness of about 2 centimeters in height and let rise again for about 30 minutes (PHOTO 4).

For the dressing of sfincione bagherese: Clean and slice the onions. Desalinate the anchovies, remove the bones and cut into small pieces (I will use around 12, but if you want a more delicate sfincione use less): half of you will have to add them to the onion, and the other half put it directly sull'impasto. Fry the onions in a pan with a drizzle of extra virgin olive oil and a little water (PHOTO 1) and cook them on a low heat, stirring frequently, for about 15 minutes, covering if necessary. When the onion is soft, combine the half of the minced anchovies (PHOTO 2) and cook until the anchovies will not dissolve.

Toast the breadcrumbs in the same pan in which you cooked the onions (PHOTO 3), optionally adding a little extra virgin olive oil. When browned breadcrumbs, remove from pan and add plenty of oregano, pepper and grated cheese. Mix mixed well and set aside.

Preheat oven to 220 degrees static. Now you just need to dress in white sfincione you have previously laid out in the pan and leavened: first distributed on the surface of the chopped anchovies that you set aside, then cover the surface of the sfincione with the first salt sliced, then add the ricotta covering the whole surface of the cake. Spread ricotta cheese over the onions and then complete covering everything with toasted breadcrumbs. Topped with a drizzle of extra virgin olive oil (PHOTO 5).

Bake in the oven for 25-30 minutes. Let stand sfincione bagherese for a few minutes before tasting: the optimal service temperature, in my opinion, It is warm. But even cold, the next day, it's spectacular. Bon appétit!

sfincione bagherese

sfincione bagherese
sfincione bagherese

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Ferdi 5 June 2018 at 07:51

I made a real feast, some time ago, and always to say “now stop”, but could not stop. Just to give you a measure of the lust of the dish.

Ada Parisi 5 June 2018 at 11:55

Hi Ferdinand! I liked it even more than the normal one in red! A dear greeting!

elisabetta corbetta 30 May 2018 at 08:27

Fantastic to try! Okay as lunch, dinner or as an appetizer, cut into pieces.

Ada Parisi 30 May 2018 at 14:27

I do I promote the use as a summer aperitif, cold and with a nice glass of sparkling wine!


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