Method

• 1.
  To make the focaccia dough, stir the yeast into 220ml of lukewarm water with the 20g sugar and 150g of the flour. Cover and leave to prove in a warm, sheltered place for 1 hour or until doubled in size.
• 2.
  Mix the remaining 250g flour with 10g salt. Use a food processor to knead this into your starter dough along with 1/4 cup (60ml) of olive oil, for about 6 minutes. Shape into a ball, cover, and leave to prove in a warm, sheltered place for 2 hours.
• 3.
  Heat remaining 1/4 cup (60ml) of olive oil in a large deep heavy-based frypan over medium-low heat. Add the onion and garlic and cook, stirring frequently, for 20 minutes or until softened. Season to taste. Mix the vinegar and 1 1/2 tbs sugar in a small bowl, pour into the pan, and simmer gently for another 15 minutes or until vinegar is reduced and syrupy. Remove from the heat and allow to cool completely.
• 4.
  Place a sheet of baking paper on a thin wooden board and place a baking ring 25cm in diameter on top. Use your fingers to spread the dough out inside the ring, then cover and leave to prove for another 1 hour.
• 5.
  Preheat the oven to 180°C. Mix the breadcrumbs with the pecorino, some black pepper and oregano. Slide a baking tray into the centre of the oven to preheat. Spread the sheep’s cheese over the dough base, then cover with the cooled onion mixture, and finish with the crumbs. Drizzle with olive oil. Carefully slide the sfincione – still in the baking ring and on its baking paper – onto the preheated baking tray. At the same time, carefully pull out the wooden board from underneath. Bake for 30-35 minutes until the crust is golden. Leave to cool briefly, then remove the baking ring. Drizzle with olive oil to serve.