Method

• 1.
  For sfincione dough, place yeast, sugar and 1/2 cup (125ml) warm water in a bowl. Set aside for 5 minutes or until frothy. Place flour in the bowl of an electric mixer fitted with a dough hook. Add yeast mixture and 200ml warm water, and knead on medium speed for 6 minutes or until smooth and elastic. Place dough in a lightly oiled bowl and cover with a clean tea towel. Set aside in a warm place for 1 1/2 hours or until doubled in size.
• 2.
  Knock back the dough, then return to cleaned mixer. Knead on medium speed, gradually adding the oil, 1 tbs at a time, until completely combined. Return to a lightly oiled bowl and cover with a clean tea towel. Set aside in a warm place for a further 1 1/2 hours or until doubled in size.
• 3.
  Meanwhile, heat 2 tbs oil in a frypan over medium-low heat. Add onion and 1 tsp salt, and cook, stirring, for 15 minutes or until very soft. Add speck and garlic, and cook, stirring, for a further 5 minutes or until golden and lightly caramelised. Remove from heat and set aside to cool.
• 4.
  Preheat oven to 180°C. Line a large baking tray with baking paper. Knock back the dough and place on baking tray. Shape into a 24cm x 30cm rectangle. Spread the passata over dough to edges, then scatter over the caramelised onion mixture. Bake for 25 minutes or until golden and just cooked through.
• 5.
  Squeeze excess water from cavolo nero, then toss with breadcrumbs, pecorino and remaining 1 tbs oil in a bowl. Season. Remove sfincione from oven and scatter over cavolo nero mixture. Bake for a further 10 minutes or until cheese has just melted.