2 teaspoons honey
1 teaspoon dry active yeast
- 1 1/2 cups warm water
500 g (about 3 ⅓ cups) pizza flour, such as Petra 3
2 1/2 teaspoons seasoned sea salt, such as Dario’s Tuscan salt
2 tablespoons olive oil
- 3 tablespoons olive oil
- 1 large red onion, halved and thinly sliced
- 3/4 teaspoon kosher salt
- 2 14-oz cans of pomodorini tomatoes, crushed by hand, or 1 (28 ounce) can crushed tomatoes
- 3 tablespoons olive oil, divided
- 1/3 cup freshly grated parmesan cheese
1/2 teaspoon dried oregano
- 1/4 teaspoon seasoned salt, such as Dario’s Tuscan Salt
For The Dough:
For the sauce:
- Dissolve the honey and active dry yeast in the water and allow to sit until creamy and lightly foamy, about 5 minutes. In a medium bowl combine the flour and salt. Add the water and yeast mixture along with the olive oil and mix with a rubber spatula until it comes together into a rough dough. Pour the dough onto a lightly floured counter and knead for about 3 minutes. The dough will be very sticky and soft. Use a bench scraper if you have it, and keep your hands floured to avoid adding too much extra flour to the dough. Form the dough into a loose ball and place the ball in a large olive oil coated bowl making sure the dough is coated in the oil. Cover the bowl with plastic wrap and allow the dough to rise until doubled in size, about 2 hours.
- While the dough rests, prepare the sauce. Place a medium saucepan over medium heat. Add the oil and heat an additional 30 seconds. Add the onions and salt to the pan and cook, stirring often, until the onions are slightly caramelized, about 10 minutes. Add the crushed tomatoes and bring to a simmer. Reduce the heat to maintain a gentle simmer. Cook, stirring occasionally until the sauce has reduced to a thick, dark red sauce, about 30 minutes. Remove from the heat to cool slightly.
- Oil a 12x9 inch rimmed baking sheet with the 2 tablespoons of olive oil. Place the risen dough gently in the pan. Spread the dough to cover the bottom of the pan being careful not to pop too many air bubbles. Drizzle with the remaining 1 tablespoon olive oil and cover with plastic wrap. Allow to rise until it fills the pan, another 1 hour and 30 minutes.
- Meanwhile, preheat the oven to 450 degrees F. Position 1 rack as low to the bottom of the oven as possible and 1 rack on the upper third.
- Carefully spread the dough evenly with the sauce. Sprinkle with the cheese, oregano and seasoned salt.
- Bake on the lowest rack of the oven for 10 minutes. Rotate the pan to the upper third and bake another 10 minutes. Remove from the oven to a wire rack. Cool the sfincione in the pan for
- 10 minutes. Using a thin spatula, remove the bread from the pan to cool completely on the wire rack. Cut into squares and serve.