Always riffing on different ways to make a sfincione. This version skips the breadcrumbs and leans into a punchy Colatura di Alici (anchovy sauce) + caramelized onions and @gustarosso San Marzano puree. Finished with Antichi Uliveti Extra Virgin Olive Oil, pecorino, and the most incredible wild oregano from @lanicchiapantelleria . 82% hydration naturally leavened dough baked in a cast iron skillet.
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🔥🔥🔥