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My take on a classic sicilian focaccia with a jammy topping consisting of cherry tomatoes, anchovies, red onion and parmesan. I read that some Sfincione have breadcrumbs on top, but when developing this recipe I found it really dried out the loaf and ruined the texture of the topping. This is my perfected version which maxes out on banging flavours and textures.

Sfincione (Focaccia, cherry tomatoes, anchovies, red onion, parmesan).

Prep Time: 2 hrs

Cook Time: 20 mins

Total Time: 2 hrs 20 mins

Servings: 8


Large bowl

Large sheet tray

Baking paper



  1. 600 g strong white flour

  2. 2 sachets dried active yeast

  3. 400 ml cold water

  4. 3 tbsp olive oil


  1. 250 g cherry tomatoes chopped

  2. 8 anchovies

  3. 1 tsp oregano

  4. 1 red onion finely diced

  5. 1 tsp olive oil

  6. 1/4 cup water

  7. salt and pepper

  8. 1 garlic clove minced

  9. 30 g parmesan

  10. olive oil to drizzle

  11. Tin Whole anchovies optional


Combine the flour, yeast, salt, olive oil and 300ml of the water in a large bowl. Stir with your hand or a wooden spoon to form a dough, knead the dough for five min in the bowl, gradually adding the remaining water. The dough will be very sticky so keep your hands oiled up to knead for a further 5 min (pull and stretch the dough to build up the gluten)

Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise for 1hr or until doubled in size.

Punch out the air from the dough and tip onto a lined sheet tray, flatten the dough by stretching it out to the corners, cover and leave to prove for 30min-1hr.

Meanwhile make the topping by frying the red onion in a little olive oil along with the garlic and a pinch of salt for 5 min. Then chuck in the tomatoes, anchovies and tomato paste to cook down for 5 min before adding the water, reduce down for 15 min or until you have a jammy paste (add more water to loosen if needed). Season with cracked pepper and a little salt to taste. Set aside to cool.

Preheat the oven to 200C. Once the dough is nicely risen poke holes all over the surface with your fingers to create the classic focaccia divots. Then spread the jammy paste all over the dough, sprinkle with the parm and liberally drizzle with olive oil. Bake for 20-25 min.

Cut into squares, drizzle with extra virgin olive oil and add optional anchovies to the top. Serve warm!


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