Modern Baker: Sfincione: Palermo Focaccia

      The fifth recipe I made from the Yeast-Risen Breads section of The Modern Baker  by Nick Malgieri, was the one for Sfincione:  Palermo Focaccia, which is basically focaccia topped with onions, anchovies, tomato puree, cheese, bread crumbs, and olive oil, on page 115.  (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us). 

      The ingredient list is not long:  all-purpose flour, salt, yeast, water, olive oil for the dough, and onions, tomato puree, olive oil, freshly grated cheese, and bread crumbs for the topping.  I neglected, on purpose, adding on the anchovies because, well, just because we are not anchovy people, no matter what you all say, WE CAN TASTE FISHINESS.  Fishiness on things like pizza is not a plus around here.  Believe me, this was perfectly delicious and wonderful without them.
       I liked the lightness of the focaccia itself, the crunchiness of the toasty bread crumb topping, and the seasonings mixed with the flavor of the ingredients.  I cut the pieces into small triangles as it was just plain fun to eat it that way.  
      Definitely a repeat as it is easy to make, makes wonderful ballgame-watching food all on its own.  

      If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Breads, with the blogroll here.