Sfincione Palermo style

Prepare the pasta.
Place the flour in a container, add the yeast dissolved in a very little warm water and the sugar and start mixing, then start pouring the warm water and work with a blender using the pizza whisks.
As soon as the mixture is compact enough, place it on a surface and continue to work it, adding the salt and oil.

Leave the dough to rise for about two hours.

In the meantime, prepare the sauce.
Slice the onion finely and sauté it in a little oil and water for about 10 minutes, then add the peeled tomato and cook over a low heat for at least 20 minutes. Season everything with salt, pepper, a spoonful of sugar and oregano.
Prepare a baking tray sprinkled with breadcrumbs, roll out the dough (at least one centimeter high), place the chopped salted sardines and slices of fresh caciocavallo on the dough and then cover everything with the onion sauce.
Sprinkle the sfincione with the grated caciocavallo, add a final layer of breadcrumbs which you press lightly with a spoon to allow it to absorb the seasoning.
A drizzle of olive oil over everything, rest for another 30 minutes and then bake for about twenty minutes at 250 degrees.

Serve warm.

Enjoy your meal!