On Tue, 04 Sep 2012 21:21:27 -0700, sf > wrote:

>On Tue, 04 Sep 2012 20:19:26 -0600, Janet Bostwick
> wrote:
>
>> On Tue, 04 Sep 2012 19:00:07 -0700, sf > wrote:
>>
>> >
>> >Came across a saved recipe from you
>> >
>> >Sicilian Sfincione
>> >http://janetbostwick349.fotopic.net/
>> >
>> >The URL isn't good anymore - do you have an updated link for it?
>> >
>> >TIA
>>
>> Let me know if this works, I haven't done any photos since fotopic
>> went under.
>> http://s1171.photobucket.com/albums/r558/gemlass1315/
>>
>Thanks for the images, I'll add them to the recipe I was asking about.
>Do you have a new url for that?

That was an oldie. When I looked it up on alt.bread.recipes I found
that it was from May 2001. It's the fresh tomato topping combinations
that make this special. I try to make it a couple of times each
summer. Thanks for reminding me of it.

The recipe is from "Best of Baking", an HP book, authors Annette
Wolter and
Christian Teubner. (1980)
Sicilian Sfincione:

Topping:
2 lb. (1 kg.) tomatoes
2 cloves garlic, crushed
2 small onions, chopped
1 teaspoon salt
Scant 1/4 cup (50 ml) olive oil

Pizza Dough:
pinch of sugar
1 1/4 cups (300 ml) warn milk (110F-43C degrees)
2 pkgs. active dry yeast
4 cups (500 g) all-purpose flour
1/2 teaspoon salt
1 egg

Final Toppings:
3 oz. (75 g) pitted ripe olives, chopped
2 teaspoons dried oregano
4 oz (100 g ) crumbled caciocavallo or grated Parmesan cheese
Olive oil, if desired

To make topping: peel and chop tomatoes. Combine tomatoes, garlic,
onions,
salt and olive oil in a large bowl. Cover and set aside. Flavor will
improve while mixture stands.

To make pizza dough: Stir sugar into warm milk and sprinkle with
yeast.
Let stand 5 minutes or until the surface is frothy. Stir gently to
moisten
any dry particles remaining on top. Sift flour and salt into large
bowl.
Lightly beat egg into yeast mixture. Pour into flour mixture,
combining to
make a dough. On a floured surface, knead dough until smooth and
springy, 5
to 10 minutes. Cover and let rise in a warm place 25 minutes.

Brush baking sheets with oil. Preheat oven to 425 F (220C) degrees.
On a
floured surface, lightly knead risen dough; divide into 4 to 6 pieces.
Roll
out pieces into individual rounds; place on oiled baking sheets. Top
each
round with tomato mixture. Scatter olives and oregano over pizza.
Sprinkle
caciocavallo or Parmesan cheese over topping.

Bake 20 minutes or until edges are brown. Sprinkle with olive oil on
removal from oven, if desired.

Baking Sheet Sfincione

The yeast dough should be rolled out to the size of a large baking
sheet,
about 13 inches (33 cm) square. Pierce dough several times with a
fork to
avoid bubbling during baking. Prepare tomato topping as in the
previous
recipe and spread over dough. Sprinkle the surface with fresh,
coarsely
chopped peppermint leaves and a teaspoon of chopped basil, if
available.
Use twice the quantity of ripe olives and sprinkle with 1 1/2 cups
(175g)
shredded mozzarella cheese. Bake sfincione 20-25 minutes in a
preheated 425
F (220 C) degree oven.

http://s1171.photobucket.com/albums/r558/gemlass1315/

Janet