AI-generated image
Sardenaira
Ligurian tomato and anchovy focaccia
Sardenaira: Sanremo's thick focaccia with tomato, anchovies, olives and capers
Sardenaira is the Riviera's answer to the Neapolitan pizza: a thick, soft focaccia from Sanremo and the towns along the coast near the French border, covered with a thick tomato sauce, salted anchovies, tiny black Taggiasca olives, capers and whole garlic cloves. It was a fishermen's dish once made with sardines, which gave it its name. Bakeries sell it by the slice for a morning snack or an aperitivo with a glass of wine. Chef's tip: cook the tomato sauce until thick before spreading it on; a runny sauce soaks into the dough.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the dough
- 1 ⅛ lb strong white bread flour
- 1 ¼ cups warm water
- ⅓ oz fine salt
- 4 tbsp extra virgin olive oilplus extra for the tray
For the topping
- 4 tbsp extra virgin olive oil
- 1 onionthinly sliced
- 1 ⅛ lb ripe tomatoes or tinned plum tomatoeschopped
- 12 anchovy filletshalved
- 2 ⅛ oz black Taggiasca olives
- 1 tbsp capersrinsed
- 8 cloves garlicunpeeled
- 1 tsp dried oregano
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Mix 1 ⅛ lb strong white bread flour, 1 ¼ cups warm water, ⅛ oz fast-action dried yeast, ⅓ oz fine salt and 4 tbsp extra virgin olive oil and knead for 10 minutes. Cover and leave for 1½ hours, until doubled.
100 minStep 2: Meanwhile heat 4 tbsp extra virgin olive oil and cook 1 onion for 8 minutes, until soft. Add 1 ⅛ lb ripe tomatoes or tinned plum tomatoes and simmer for 20 minutes, until very thick. Leave to cool.
28 minStep 3: Oil a 30 × 40 cm tray well. Press the dough into it with oily fingers and leave for 30 minutes, until puffy.
30 minStep 4: Heat the oven to 425°F (400°F fan). Dimple the dough, spread with the tomato sauce and dot with 12 anchovy fillets, 2 ⅛ oz black Taggiasca olives, 1 tbsp capers and 8 cloves garlic. Sprinkle with 1 tsp dried oregano.
Step 5: Bake for 25–30 minutes, until the edges are deep golden and the base is crisp underneath. Common mistake: underbaking; the thick centre needs time to cook through.
30 minStep 6: Cool for 10 minutes and cut into squares. Squeeze the soft garlic out of its skin as you eat.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 9 g
- Carbs
- 50 g
- Fat
- 12 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sardenaira take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Hot pizza gravy
A big batch of spicy pizza sauce with fresh oregano, thyme and basil, plus ginger, garlic and green chilli for an Indian-style kick. The tomatoes are cooked down, strained and simmered until thick, so the sauce won't make the base soggy. Freeze it in portions for quick pizzas, or use 2 tsp dried herbs in place of fresh.
Cauliflower soup with farfalle
A smooth, creamy cauliflower soup flavoured with nutmeg and Parmesan, with little bow-tie pasta stirred through. It's served with crisp, curled melba toast sprinkled with Parmesan and paprika, so it makes a light meal on its own.