Recipe: Sicilian Focaccia (Sfincione)

SICILIAN FOCACCIA (SFINCIONE)

FOR THE SPONGE:
2 1/2 teaspoons instant yeast
3/4 cup warm water
3/4 cup unbleached all-purpose flour
FOR THE DOUGH:
3/4 cup milk, room temperature
2 tablespoons extra virgin olive oil
3 cups plus 1 tablespoon unbleached all-purpose flour
1 1/2 teaspoons sea salt

TO MAKE THE SPONGE:
Mix the instant yeast with 3/4 cup of the flour and stir in the 3/4 cup warm water using a wooden spoon until you have a batter-like dough. Cover tightly with plastic wrap and let rise until puffy and bubbly, 30 to 45 minutes.

TO MAKE THE DOUGH:
Beat the olive oil and the milk into the sponge with a wooden spoon.

Mix the remaining 3 cups plus 1 tablespoon flour and the salt, and add to the sponge mixture, stirring with a wooden spoon. Knead by hand on a lightly floured surface for 8 to 10 minutes until the dough is velvety and sticky. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 hour to 1 hour and 15 minutes.

Preheat the oven with a baking stone inside.

Generously oil (olive, of course) an 11x17-inch baking pan. Place the dough in the pan, press it as far toward the edges as it will go, and cover with a towel. After 10 minutes, stretch it again to the edges, cover, and let it rise for 20 more minutes.

TO BAKE:
At this point, you may top it with the toppings of your choice or bake it as is after dimpling it with your fingertips, drizzling a little oil over it, and sprinkling coarse salt.

Set the baking pan directly on the baking stone and bake until crispy and crunchy, about 22 to 30 minutes.

Source: In Nonna's Kitchen: Recipes and Traditions from Italy's Grandmothers by Carol Field