Name: Sicilian Pizza Bread
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 500 g flour; 325–350 g water; 2 tbsp olive oil (for greasing); 1–1½ cups chunky tomato sauce; 8 oz shredded mozzarella cheese; ¼–½ cup grated Pecorino or Parmesan cheese

Jump to Recipe·Print Recipe

Table of Contents

Spread the love

Welcome

Sicilian Pizza Bread is chunky, olive-oil-brushed, and built for sharing — a perfect New Year’s Eve side that fills the kitchen with bubbly cheese and warm tomato aroma. I make a version of this sfincione every year when guests bring desserts, and it always disappears first. If you want a forgiving, festive bread to feed a crowd, this is it; I sometimes pair it with a warm drink like cozy mulled wine for a cozy spread.

Why Make This Recipe

Big, comforting flavor: a crisp-edged crust, olive oil richness, tangy tomato sauce and melty cheese make every bite satisfying.
Crowd-pleaser: feeds several people easily; great for potlucks or New Year’s Eve grazing.
Make-ahead friendly: the dough or finished pan holds well in the fridge or freezer for fast reheating.
Flexible and forgiving: toppings can be swapped, and it tolerates different proof schedules.
Personal note: I love this recipe because the oil-brushed crust and light tomato layer give you pizza flavor with the texture of a soft, rustic focaccia.

Recipe Overview

Prep time: 20–40 minutes active (plus 1–2 hours proof or overnight chill).
Cook time: 20–30 minutes at 425°F (220°C).
Total time: 1.5–24 hours depending on proof method.
Servings: 8–10 slices (9×13-inch or half-sheet pan).
Difficulty: Easy–Medium (basic dough handling).
Method: Sheet-pan baking — press an oil-brushed dough into a pan, layer sauce and cheese, then bake at high heat until edges are golden and cheese bubbles.

My Experience Making This Recipe

On my first tests I under-oiled the pan and the crust stuck; once I learned to slick the pan with 2 tablespoons of olive oil the bottom crisps perfectly. I also discovered that a short cold ferment (8–24 hours) gives more flavor and makes the dough easier to handle.

How to Make Sicilian Pizza Bread

You’ll make a soft, hydrated dough, proof it until puffy, then press it into a well-oiled 9×13-inch or half-sheet pan. Blind-bake the dough briefly at 425°F (220°C) for 6–8 minutes to set the bottom, then top with 1–1½ cups of chunky tomato sauce, about 8 oz shredded mozzarella and ¼–½ cup grated Pecorino or Parmesan. Finish baking 12–20 minutes until the crust is golden and the cheese has melted. Rest 5–10 minutes before slicing to keep the sauce from sliding off.

Expert Tips for Success

Hydration and flour: use 65–70% hydration (e.g., 500 g flour to 325–350 g water) for a tender, airy crumb; if you don’t weigh ingredients, aim for a slightly sticky dough.
Oil the pan generously: brush the pan with 2 tablespoons olive oil and spread a little on the dough surface to prevent sticking and encourage a crisp bottom. A rimmed half-sheet pan (18×13 inches) works best for classic thickness.
Par-bake the crust: bake the pressed dough 6–8 minutes before adding sauce to avoid a soggy middle. This is a pro trick for moist toppings.
Sauce consistency: use a slightly chunky tomato sauce — about 1–1½ cups — so it won’t over-moisten the dough. Reduce watery sauces on the stove 5–10 minutes.
Oven temp and placement: place the pan on the middle rack at 425°F (220°C). If your oven runs cool, increase to 450°F (230°C) for a crisper edge, watching closely to avoid burning.

How to Serve Sicilian Pizza Bread

Cut into rectangles and serve family-style on a wooden board for warm, rustic presentation.
Pair it with a sharp green salad and pickled peppers for acidity, or serve alongside twice-baked mashed potatoes for a comforting winter table.
For a party, offer little bowls of chili oil, grated cheese, and fresh basil so guests can finish their own slices.
It’s perfect for New Year’s Eve grazing — keep pieces warm on a low oven (200°F/95°C) and replenish as guests snack.

Storage and Reheating Guide

Store at room temperature for up to 2 days in an airtight container or wrapped tightly in foil, or refrigerate up to 4 days. For longer storage, freeze cooled slices individually wrapped in plastic and foil for up to 3 months. Reheat from refrigerated: 10–12 minutes at 375°F (190°C) on a sheet pan to refresh crispness. Reheat from frozen: 15–20 minutes at 375°F (190°C) covered for the first 10 minutes, then uncovered until heated through.

Recipe Variations

Gluten-free: make a gluten-free pizza dough blend (bob’s red mill or similar) and increase xanthan gum slightly; blind-bake longer to firm the base.
Dairy-free: swap mozzarella for a high-moisture dairy-free shreds or omit cheese and finish with oregano and a drizzle of olive oil.
Veg-forward: top with sautéed onions, mushrooms, and roasted peppers; reduce sauce slightly to avoid sogginess.
Meat-forward: scatter cooked Italian sausage or thinly sliced pepperoni before the cheese for a heartier version.

Nutritional Highlights

This bread is higher in carbohydrates and fats due to the dough and olive oil, making it a satisfying energy source for a party.
Use whole-grain flour or add seeds for more fiber and micronutrients.
Allergen note: contains gluten and dairy (unless adapted). A single 1/8th-pan serving is a reasonable portion for casual eating.

Troubleshooting Common Issues

Soggy center: par-bake the dough 6–8 minutes, reduce watery sauce, and avoid over-topping.
Dense crumb: under-proofing or low hydration can make the crumb tight; proof until the dough roughly doubles and aim for slightly sticky dough.
Sticking to pan: don’t skimp on oil — use at least 2 tbsp and consider lining with parchment for extra insurance.

Frequently Asked Questions

Q1: Can I make the dough ahead and refrigerate overnight?
A1: Yes — a cold retard of 8–24 hours adds flavor. After the first rise, cover the dough and refrigerate. Bring it back to room temperature (about 30–60 minutes) before pressing into the pan to ensure it relaxes and spreads easily.

Q2: How do I prevent the edges from burning while the center cooks?
A2: Move the pan to the center rack and monitor after 12 minutes. If edges brown too quickly, tent loosely with foil for the remainder of the bake and continue until the center is set and cheese bubbles.

Q3: Can I use store-bought pizza dough?
A3: Absolutely. Let store-bought dough rest at room temperature for 30 minutes, then press into an oiled pan. Par-bake 4–6 minutes before topping, then finish as directed.

Q4: How do I get the classic sfincione flavor (onion and breadcrumb notes)?
A4: Sauté sliced onions slowly in olive oil until golden and add a thin layer between dough and sauce. Toasted breadcrumbs mixed with grated Pecorino make a traditional finish — sprinkle about 2–3 tablespoons over the sauce before adding cheese.

Conclusion

If you want a festive, reliable side for New Year’s Eve that eats like a meal and plays well with party menus, Sicilian Pizza Bread is an ideal choice — rich in flavor, forgiving in technique, and perfect for sharing. For an authentic sfincione inspiration and traditional New Year’s Eve context, see this detailed Pizza Sfincione – New Year’s Eve Pizza – Sicilian Pizza.