Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Sfincione

Italian 20 Mins Prep · 45 Mins Cook

Mix the yeast with 50ml of water and set aside for 5 minutes, or until foamy.
Combine the all-purpose and durum wheat semolina in the bowl of a stand mixer fitted with a dough hook. Add in the salt, sugar and olive oil. Add in the yeast. Set the mixer to a medium speed and slowly pour in the remaining water and knead for 15 minutes, or until the dough is smooth.
Place the dough in a lightly oiled bowl and cover with a tea towel, or lightly oiled sheet of cling film. Set aside for 1 hour to proof until doubled in size.
Preheat the oven to 220°C, gas mark 7. Lightly oil a 30cm x 20cm oven dish with 1 tablespoon of olive oil.
Peel and finely chop the onions.
Heat 60ml of the olive oil in a saucepan. Once hot, add the onions and sauté for 5 minutes, or until soft. Add the tomato paste, anchovies, oregano and chilli. Cook for 15 minutes or until reduced and thick – the oil should collect at the top.
Scoop off the oil and place it in a bowl along with the breadcrumbs. Mix thoroughly.
Place the dough in the greased dish and gently spread it out in the dish, similar to how you would with focaccia. Evenly spread the tomato paste over the dough then top with the sliced cheese, olives and capers. Scatter the breadcrumbs on top.
Bake for 30 minutes, or until risen and golden.