The Palermo-style sfincione is a soft, fluffy focaccia typical of Palermo, topped with tomato sauce, stewed onions, anchovies, caciocavallo cheese, and breadcrumbs. Considered the king of Sicilian street food, sfincione can be found in every bakery, rotisserie, and street stall in the city, especially during the Christmas season and holidays.
In this complete guide, you will discover the original sfincione recipe, its history, regional variations, secrets for perfect dough, and answers to the most frequently asked questions. An updated guide for 2026 to bring the authentic flavors of Palermo to your table.
What is Palermo-style sfincione?
Sfincione (from the Latin spongia, sponge) is a tall, soft focaccia named for its spongy texture. It is one of the signature dishes of Palermo’s culinary tradition, sold on the streets by characteristic vendors who cut it into pieces and serve it on wax paper. Sfincione is part of the Sicilian rotisserie culinary heritage, alongside arancini and panelle.
The history of sfincione: from the nuns to the streets
The origins of sfincione date back to the 17th century, when the nuns of the San Vito monastery in Palermo created this focaccia as an alternative to bread during Lent. The original version was simpler, seasoned only with oil and cheese. Over the centuries, Palermo bakers enriched the recipe by adding tomato sauce, onions, and anchovies, turning it into the street food we know today.
Sfincione is traditionally associated with Christmas Eve and the Feast of the Immaculate Conception (December 8), when the people of Palermo prepare it in large quantities. Today, it can be found year-round in bakeries and rotisseries throughout Palermo and western Sicily.
Original recipe of Palermo-style sfincione
Here is the traditional recipe for sfincione, with all the detailed steps to perfectly recreate it at home. The secret to a good sfincione lies in the soft, well-leavened dough and the balanced seasoning between the sweetness of the onions and the saltiness of the anchovies.
Ingredients for the dough (30x40 cm tray)
- 500 g 00 flour
- 300 ml warm water
- 10 g fresh brewer's yeast (or 3 g dry yeast)
- 10 g salt
- 30 ml extra virgin olive oil
- 1 teaspoon sugar
Ingredients for the topping
- 400 g white onions, thinly sliced
- 400 g tomato puree
- 6-8 anchovy fillets in oil
- 150 g grated Ragusano caciocavallo cheese (or primo sale)
- 80 g toasted breadcrumbs
- Extra virgin olive oil to taste
- Oregano to taste
- Salt and pepper to taste.
Step-by-step preparation
- Prepare the dough: dissolve the yeast in warm water with sugar. In a large bowl, combine the flour with salt, pour in the water with yeast and the oil. Knead for 10-15 minutes until you get a soft, smooth, and slightly sticky dough.
- First rising: cover the dough with plastic wrap and let it rise in a warm place for 2 hours, until doubled in size.
- Prepare the topping: meanwhile, sauté the onions in a pan with plenty of oil over low heat for 20-25 minutes, until soft and translucent. Add the tomato puree, chopped anchovies, salt, pepper, and oregano. Cook for another 15 minutes on low heat.
- Roll out the dough: oil a baking tray (30x40 cm), spread the dough with oiled hands, pushing it to the edges. The dough should be about 2 cm thick.
- Second rising: cover and let rise for another 30-45 minutes.
- Season: spread the onion and tomato topping over the surface, sprinkle with grated caciocavallo cheese, toasted breadcrumbs, and a generous drizzle of extra virgin olive oil.
- Baking: bake at 220°C (preheated static oven) for 25-30 minutes, until the surface is golden and the bottom is crispy.
- Serving: let cool for 10 minutes before cutting into squares. Sfincione is best enjoyed warm or at room temperature.
Preparation time: 30 minutes active + 3 hours rising
Cooking time: 25-30 minutes
Servings: 8-10 people
Nutritional values of sfincione (per serving)
| Nourishing | Quantity |
|---|---|
| Calories | ~320 kcal |
| Carbohydrates | 42 g |
| Proteins | 10 g |
| Fats | 13 g |
| Fiber | 2.5 g |
| Sodium | 680 mg |
The secrets to a perfect sfincione
To make a sfincione worthy of a Palermo bakery, here are the essential tips to follow:
- The dough should be soft: don’t add too much flour. A slightly sticky dough will give a softer, spongier focaccia.
- Well stewed onions: the onions should be cooked on very low heat until almost creamy. They shouldn’t fry but gently caramelize.
- Toasted breadcrumbs: toast the breadcrumbs in a pan with a drizzle of oil until golden. This creates the crispy crust on top that is the hallmark of sfincione.
- Don’t skimp on the oil: sfincione is a generous dish; olive oil gives it softness and flavor.
The variants of Sicilian sfincione
Bagheria sfincione
The Bagheria version (a town a few kilometers from Palermo) is known for being thinner and crispier, topped with fresh diced tomatoes, onions, anchovies, and tuma (a local fresh cheese). It’s baked in shallower pans and has a texture halfway between pizza and focaccia.
White sfincione
A version without tomato, seasoned only with stewed onions, anchovies, caciocavallo cheese, and breadcrumbs. This was the original version prepared by nuns and is still common in some parts of western Sicily.
Sfincione with sardines
In some areas of the Palermo province, a version is made with fresh sardines instead of anchovies, giving it a more intense sea flavor. This variant is especially common in coastal areas.
Where to eat sfincione in Palermo
Sfincione can be found almost everywhere in Palermo: in the historic markets of Ballarò, Vucciria, and Capo, in neighborhood bakeries, and in rotisseries. Palermitans buy it hot from street vendors who roam the streets with their carts, announcing themselves with their characteristic call.
If you can't come to Palermo, on SicilyAddict you'll find many traditional Sicilian products to bring the island's flavors to your home: from authentic Sicilian arancini to artisanal Sicilian preserves to top your homemade sfincione.
Also discover other traditional Sicilian recipes: Sicilian caponata, homemade arancini recipe, and traditional Sicilian desserts.
Frequently asked questions about Palermo sfincione
What is the difference between sfincione and pizza?
Sfincione differs from pizza by its much thicker, soft, and spongy dough (similar to focaccia), the topping that is partially absorbed by the dough, and the characteristic presence of toasted breadcrumbs on top. Also, sfincione does not include mozzarella but grated caciocavallo.
Can sfincione be frozen?
Yes, sfincione keeps very well in the freezer for 2-3 months. Cut it into portions, wrap each individually in plastic wrap and then in aluminum foil. To thaw, bake it in the oven at 180°C for 10-15 minutes directly from frozen, without defrosting first.
Why is it called sfincione?
The name sfincione comes from the Latin "spongia" (sponge), which in turn comes from Greek. It refers to the dough’s texture, soft and porous like a sponge, which absorbs part of the topping, becoming incredibly flavorful inside.
How long does sfincione last at room temperature?
Sfincione is stored covered at room temperature for 1-2 days. To keep it soft, warm it in the oven at 160°C for 5-8 minutes before serving. In the refrigerator, it keeps for up to 3-4 days well covered with plastic wrap.
Which cheese is used for the original sfincione?
The original Palermo sfincione includes grated Ragusan caciocavallo, a typical Sicilian stretched-curd cheese with a strong and slightly spicy flavor. Alternatively, Sicilian primo sale or, if unavailable, sweet pecorino can be used.
Is sfincione suitable for vegetarians?
Traditional sfincione contains anchovies, so it is not suitable for vegetarians in its classic version. A vegetarian version can be made by removing the anchovies and adding black olives or capers to compensate for the saltiness. The flavor will be different but still very tasty.
