In the planetary mixer, add 300g of total 00 flour, 300ml of water, sugar and brewer's yeast and operate the leaf hook for a few minutes.

The dough must be free of lumps. Using the silicone spatula, clean the edges of the bowl. Cover with cling film and let it rise for about 2 hours at room temperature.

The dough must be tripled in volume.

At this point change the hook, using the one for dough and add the remaining flour, water, salt and lastly the extra virgin olive oil. Work for about 20 minutes. The dough should be smooth and well strung. Then cover again with cling film and let it rise for about 3-4 hours depending on the temperature inside the house.

The dough will be ready when you see it tripled.

In the meantime, take the salted sardines and remove all the excess salt. We will need them both to prepare the sauce and for the base of our sfincione.

Cut the onions into strips and chop 3 salted sardines inside and add about a glass of water, we will need it to soften the onion and make it more digestible. Cook over low heat until all the water has been absorbed.

When the onion has softened, add the tomato pulp and season with salt and pepper. Always cook over low heat until the sauce has shrunk.

At this point, transfer the sauce to a bowl and let it cool.

Cut the horse cheese into small cubes.

Then roll out the dough on a baking sheet or directly in the oven tray and add the pieces of caciocavallo and salted sardine with the help of your fingers try to insert them into the dough.

Then immediately add the tomato and onion sauce and then sprinkle with plenty of breadcrumbs and leave to rise for about 2 hours.

After the rising time, add the extra virgin olive oil and oregano slowly.

You just have to bake your sfincione in a static oven preheated to 220/250 degrees for about 20 minutes.

Remove the sfincione from the oven and let it cool for a few seconds.

Now it is ready to be enjoyed in all its soft goodness.