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Sicilian-Style Broccoli Rabe With Eggplant and Capers Recipe
Unknown · seriouseats.com · 2012 · Original
Sicilian / sfincione (asserted)
Sicilian / sfincione (Sicily): thick spongy crumb, often with anchovy/breadcrumb/caciocavallo; sometimes cheeseless
Style norms: 65–75% hydration · 450–550°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
276g
Cheese
—
Dough weight
107g
Process
Bake temp
500°F / 260°C
Bake time
6-6 min
Oven
home standard
Surface
stone
Ingredients (5)
- saltKosher salt—
- oilextra-virgin olive oil6 tbsp · 81.6g
- sauce tomatotomato paste2 tbsp · 30.6g
- sugarsugar2 tbsp · 25g
- sauce tomatocanned whole peeled tomatoes with their juice1 cup · 245g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 small eggplant
- over cheese1 medium onion
- over cheese2 stalks celery
- over cheesecapers3 tbsp · 37.5g
- over cheesegolden raisins0.25 cup · 50g
- over cheesered wine or balsamic vinegar3 tbsp · 37.5g
- over cheeseFreshly ground black pepper
- over cheese3 bunches broccoli rabe