Partly adapted from here<\/strong><\/a>)<\/strong><\/p>\nPOOLISH:<\/strong><\/p>\n150 g white whole wheat<\/strong><\/p>\n150 ml water<\/strong><\/p>\n1 tsp dry active yeast<\/strong><\/p>\nDOUGH :<\/strong><\/p>\nAll the Poolish from above<\/strong><\/p>\n150 gm AP flour<\/strong><\/p>\n250 gm semolina flour<\/strong><\/p>\n300 ml water (more or less)<\/strong><\/p>\n30 ml olive oil<\/strong><\/p>\n15 gm salt<\/strong><\/p>\nONION LAYER :<\/strong><\/p>\n5 medium sized onions (one a red onion)<\/strong><\/p>\n30 ml olive oil<\/strong><\/p>\nSalt to taste<\/strong><\/p>\nCHEESE LAYER :<\/strong><\/p>\n300 gm mozzarella sliced (thinner slices will work best)<\/strong><\/p>\n400 gm Ricotta<\/strong><\/p>\nBREADCRUMB LAYER :<\/strong><\/p>\nSome chopped scallions\u00a0<\/strong><\/p>\n4 to 6 slices of BEEKEEPER\u2019S PAIN DE MIE<\/strong><\/p>\n100 gm grated Parmesan cheese<\/strong><\/p>\n50 grams walnuts<\/strong><\/p>\nSalt to taste<\/strong><\/p>\nRed chilli flakes or crushed pepper to taste<\/strong><\/p>\n1 tsp dried oregano<\/strong><\/p>\nAlso two very well oiled round 23cm trays<\/strong><\/p>\n\n![\"\"](\"https:\/\/my-kitchen-in-half-cups.com\/wp-content\/uploads\/2022\/02\/04bbfb14-6ce6-42ba-9090-f37e299dcec5.jpeg\")
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<\/figure>\n<\/figure>\nHOW TO MAKE IT :<\/strong><\/p>\nMake the Poolish by mixing together in a medium sized bowl the flour, dry yeast, and water until a sticky dough is obtained. Add more water if necessary to achieve this. Cover loosely with a plastic film and leave to rise for about 2 hours. The polish should be somewhat bubbly and have doubled in size.<\/strong><\/p>\nI mixed the dough by hand. Mix together the flours, water (more or less as required), oil and the poolish. The dough will be sticky. Add the salt and knead till it is soft, very pliable and smooth. Shape it into a round and place it in a bowl greased with olive oil. Cover the bowl loosely and leave it to rise till double in volume. Mine took about 2 and a half hours.<\/strong><\/p>\nCook the onions. While the dough is rising, get the toppings ready. Heat the oil in a pan and add the sliced onions. Sprinkle a little salt and cook the onions on low to medium heat until they turn translucent and soft. Do not brown or caramelized them. Take the pan off heat and let them cool to room temperature.<\/strong><\/p>\nPrepare the breadcrumb mixture. Run the bread slices (with or without crusts) in a food processor to make the crumbs. Put the breadcrumbs in a bowl. Mix together with the oil, salt, red chilli flakes (or crushed pepper) chopped scallions\/ spring onions, oregano and grated cheese. The texture should be of loose but moist crumbs.<\/strong><\/p>\n\n<\/figure>\n![\"\"](\"https:\/\/my-kitchen-in-half-cups.com\/wp-content\/uploads\/2022\/02\/4e2e47f2-9d32-485b-b06d-819059b0fa8e.jpeg\")
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<\/figure>\n<\/figure>\nOnce the dough has risen, gently knead to deflate it. Divide it into two equal portions. Press out each portion into a roughly 9-inch circle (or oval) using your fingers. ****Since Aparna and I both seem to think the topping is the show of this bread, next time I will bake mine in a 10 inch or larger pan and make more topping to cover the larger surface area.\u00a0 If the dough feels sticky, oil your fingers lightly. Place in the oiled trays. I used a pie dish. Let the dough rise again, for about an hour till almost double in thickness and quite puffy.<\/strong><\/p>\nTop with anchovy (maybe one day I\u2019ll try anchovy but not this time), then the cooked onions. Next comes the Ricotta and a hard cheese (I used Parmesan ). Make sure to cover the surface of the dough evenly. Finish layering by spreading the breadcrumb mixture on the top.<\/strong><\/p>\n\n![\"\"](\"https:\/\/my-kitchen-in-half-cups.com\/wp-content\/uploads\/2022\/02\/1e224b18-802d-41cc-b3d1-ef558885d9b1.jpeg\")
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<\/figure>\n<\/figure>\nBake the Sfincione at 250C (480F) on the bottom shelf of the oven for about 10 to 12 minutes. The underneath of the bread should become golden and crisp. Then move the pan to the middle shelf of the oven and bake for another 10 minutes or so, until it is crisp and golden brown on the top as well. Remove from the oven and let it cool. \u00a0<\/strong><\/p>\nNext time I will use parchment on the bottom so there will be no issue of sticking AND if the bottom seems too moist, I can take it out of the pan and return it to the oven rack for 2 to 5 minutes for crisper texture.<\/strong><\/p>\nCut and serve. Leftovers can be refrigerated for up to 2 days.\u00a0 Hahaha. I did give one loaf away but the other loaf we very quickly took care of.\u00a0<\/strong><\/p>\nHAPPY ANNIVERSARY TO ALL BABES, PAST, PRESENT AND FUTURE.<\/p>\n
We know you\u2019ll want to make Sfincione Bagherese too!\u00a0<\/p>\n
To receive a Bread Baking Buddy Badge to display on your site: make the topped flatbread in the next couple of weeks and post about them (we love to see how your bread turns out AND hear what you think about it \u2013 what you didn\u2019t like and\/or what you liked) before the 28 February 2022. If you do not have a blog, no problem; you can also post your picture(s) to Flickr (or any other photo sharing site) and record your thoughts about the bread there. Please remember to contact the Kitchen of the Month to say that your post is up.<\/p>\n
For complete details about this month\u2019s recipe, the BBB and how to become a BBBuddy, please read:<\/p>\n
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