The sardenaira is a soft and tasty focaccia, typical of the city of Sanremo, prepared for us by chef Michele Ghedini for the Easy Gourmet column .
Once the dough is made with flour, water, brewer’s yeast, salt and extra virgin olive oil, the focaccia is seasoned with tomato sauce , olives , anchovies , capers , garlic and oregano .
Perfect for any occasion and any time of the day. The name derives from the fact that it was once seasoned with sardines and later replaced by salted anchovies. Here’s how to make it big and soft.
Ingredients
Dosages for a 42X37 baking tray
Flour 0
650 gr
Water
410 ml
Taggiasca-Oliven
60 gr
Extra virgin olive oil
50 ml
Capers
30 gr
Fresh brewer’s yeast
15 gr
sale
15 gr
Sardines or anchovies
14 Filets
Crushed garlic
5
dried oregano
qb
for the sauce
Mixed peeled tomatoes
600 gr
Sardines or anchovies
3 Filets
Onion
1
sale
qb
black pepper
qb
How to prepare Sardenaira
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