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Sfincione palermitano
Dissolve the yeast in the water. Mix in the semolina and flour, then the salt and 2 tbsp oil, and knead 10 minutes into a soft, sticky dough. Cover and rise 2 hours, until doubled.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Sfincione palermitano take?
4 hr 40 min all in — 40 min prep, 1 hr cook, 3 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 8 squares. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Saucepan, Baking tray, Oven.
How much salt do I put in?
The recipe lists Salt at 10 g.
What can I use instead?
Caciocavallo → Aged provolone. The nearest southern Italian cheese for both cubes and crumb.
Any tips from this recipe?
Be generous with the onions: they are the heart of the sauce. It is as good at room temperature as hot, and reheats well.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.