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.
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.
Sardenaira can be stored for 1-2 days at room temperature in a paper bag. Once baked, you can also freeze it.
Prepare the dough. Transfer the flour into a stand mixer and pour the yeast dissolved in the milk (1).
Add the water, the oil (2) and start kneading. After a few moments add the salt as well.
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.
Meanwhile, prepare the seasoning. In a saucepan, brown the chopped onion with a generous base of oil (4).
Add the peeled tomatoes (5), stir and continue cooking for about 20 minutes. Season with salt and let it cool.
When the dough has doubled in volume (6), you can use it.
Roll out the dough into a lightly oiled 35 × 25 cm rectangular pan (7).
Season the base of the focaccia with the tomato sauce (8).
Add olives, chopped anchovies, desalted capers, oregano, garlic, a pinch of salt and a drizzle of oil (9).
Bake the sardenaira at 480° F for about 25 minutes. Remove from the oven, let it cool and serve (10).