Breadtopia 2 (Sfincione)


(Deep dish pizza originally from Sicily)

30ml olive oil
150g onions, sliced
3 cloves garlic, finely chopped
1kg  tomatoes, skinned, seeds removed and diced
500g wheat flour
25g yeast
230g milk, lukewarm
1 egg
5ml salt
10g honey
50ml olive oil
20 green and calamata olives, pitted
200g mozzarella chees
  Basil pesto
  Salt and pepper to taste
  Fresh herbs (oregano, mint, basil), chopped


  1. Make the topping with the first five ingredients by sweating the onion in the olive oil. Add garlic, sweat, then the tomatoes, salt and pepper and herbs to taste.
  2. To make the dough: Put the flour into a bowl. Dissolve the yeast in the milk and gradually pour into the flour while mixing to make a thin batter. Cover the batter with a little extra flour, and let it rise until the flour shows large cracks (should take about 30 minutes). This indicates that the mixture is starting to ferment (called pre-ferment).
  3. Combine the egg and salt; add the pre-ferment, honey and 50ml olive oil. Knead the mixture into smooth dough. Place a lightly oiled glass bowl about three times the size of the dough (cover with cling wrap and allow it to rest for about half an hour or doubled in size).
  4. When the dough feels light and airy, gently place it into a lightly oiled baking pan. Gently press it into the corners. Cover with cling wrap and rest for another half an hour in a lukewarm place (20-25°C). Once the dough has raised to the full, use your fingers to poke holes into the dough all way to the bottom of the pan.
  5. With a teaspoon heap the tomato mix into the holes. Sprinkle over the olives then drizzle with about 30ml olive oil. Bake at 180°C for 15 minutes, then put grated cheese over and cook for another 5 minutes or until well-browned. Drizzle pesto generously over the Sfincioni and serve immediately.