recipe

Sardenaira: the recipe for a typical Italian focaccia

Total time: 3H
Difficulty: Low
Serves: 6 people
By Cookist
157
Immagine
Ingredients
for the dough
All-purpose flour
300 g
Warm water
100 g
warm milk
50 g
Fresh brewer's yeast
12 g
Fine salt
8 g
Extra virgin olive oil
2 to 3 tbsp
for the seasoning
tomatoes, peeled
400 g
Anchovies in oil
10 to 12
Pitted Olives
Desalted capers
Garlic
2 cloves
Oregano
onion, chopped
2 tbsp
Salt
Extra virgin olive oil

Sardenaira is a high and soft Italian focaccia, typical of the city of Sanremo. It is made with a seasoning based on tomato, olives, anchovies, capers, garlic and oregano. Perfect for any occasion and at any time of the day, sardenaira is a soft and tasty leavened dish, thanks to the addition of milk in the dough, which will remain perfectly fragrant for several days.

The name derives from the fact that it was once seasoned with sardines, then replaced with salted anchovies. So let’s find out how to make it by following our simple recipe step by step.

Tips for making Italian Sardenaira Focaccia

The dough of the focaccia can also be made with only water, without adding milk.

If you like, you can garnish the Italian sardenaira focaccia with black or green olives and fresh anchovies or in oil.

For a richer taste, you can also add grated Parmesan cheese or some small pieces of mozzarella.

How to store Sardenaira

Sardenaira can be stored for 1-2 days at room temperature in a paper bag. Once baked, you can also freeze it.

How to make Sardenaira

Immagine

Prepare the dough. Transfer the flour into a stand mixer and pour the yeast dissolved in the milk (1).

Immagine

Add the water, the oil (2) and start kneading. After a few moments add the salt as well.

Immagine

Knead the dough at medium speed for about 10 minutes, until the dough is smooth, elastic and uniform. Form a ball, transfer it to a floured bowl (3) and let it rise until doubled in volume; it will take about 2 hours.

Immagine

Meanwhile, prepare the seasoning. In a saucepan, brown the chopped onion with a generous base of oil (4).

Immagine

Add the peeled tomatoes (5), stir and continue cooking for about 20 minutes. Season with salt and let it cool.

Immagine

When the dough has doubled in volume (6), you can use it.

Immagine

Roll out the dough into a lightly oiled 35 × 25 cm rectangular pan (7).

Immagine

Season the base of the focaccia with the tomato sauce (8).

Immagine

Add olives, chopped anchovies, desalted capers, oregano, garlic, a pinch of salt and a drizzle of oil (9).

Immagine

Bake the sardenaira at 480° F for about 25 minutes. Remove from the oven, let it cool and serve (10).

157
Immagine
Every dish has a story
Find out more on Cookist social networks
157