Sfincione is loosely translated into sponge…which is precisely what it does when soaking up the delicious topping ingredients.

The original Sicilian version uses a thick and spongy dough – similar in many respects to focaccia. It is traditionally topped with a zesty tomato sauce, tons of dried oregano, breadcrumbs and often some grated Sicilian caciocavallo cheese. Some Palermo bakers like to include dried anchovies to lend a certain saltiness to the bread.

This thick square pizza bread eventually made its way to New York, turning it into the classic New York-style pizza – a thick spongy base, baked square and

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