Some call it pizza and some call it focaccia, and to me it is simply a great soft leavened bread coated with tomato sauce and garnished with anchovies, onions, capers and olives. The dough is long fermented, usually overnight which produces an incredibly appealing fresh yeasty bread scent. That makes it simply irresistible the next morning and without fail brings a smile to my face!
The flavour is a fantastic combination of tender bread texture, enhanced with well balanced combination of salty anchovies and sweet roasted onions. The capers and olives add another layer to the flavour profile. I can’t say enough praise for this simple and tasty dish!
The origins of this historic dish is in Western Italian Riviera that is bordering France, region of Liguria. The origins of the dish date back all the way to Middle Ages. Needless to say I love this traditional aspect to most Italian dishes. It makes you crave the dish before you even had a chance to taste it!
If you desire to find more intricate historical and cultural data on Sardenaira you can read it on the blog where from I adapted the topping part of the recipe. The dough portion of the recipe I adapted from the another source that more appealed to my taste.
I baked Sardenaira several times and every time the table was quickly cleaned up. It is the best when served freshly baked, straight out of the oven or cooled to room temperature!
| Prep Time | 30 min |
| Cook Time | 25 min |
| Passive Time | 8 h |
| Servings |
people
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- 500 g unbleached bread flour 14% protein, sifted
- 300 ml filtered water
- 60 ml extra virgin olive oil
- 4 g fresh compressed yeast
- 11 g fine sea salt
- 2 onions white
- 4 tbsp extra virgin olive oil
- 400 g Italian tomato purée (passata)
- 10-15 Taggiasca olives or other small black olives
- 1 tbsp salted capers washed
- 5-6 garlic cloves
- dry oregano sprinkle to taste
- 6-7 anchovy filets salt cured
- fine sea salt to taste
Ingredients
Dough
Toppings
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- In a medium sized mixing bowl sift flour, crumble the yeast and rub it into the flour using your palms.
- Add water and extra virgin olive oil and knead for about 5 minutes.
- Sprinkle salt over the dough and knead until soft, smooth and a non sticky dough is obtained.
- Form a dough ball, transfer to the lightly floured mixing bowl, cover with plastic wrap and leave at 20°C (68°F) overnight, or for about 8 hours.
- Deflate the dough, knead briefly for 1-2 minutes. Form the dough ball, return it to the lightly floured mixing bowl, cover with plastic wrap and leave at 20°C (68°F) for 1 hour.
- Oil lightly 30cmx 40cm (12"x16") baking pan.
- Transfer the dough to the pan and using your fingers gently press and spread/ flatten the dough in the pan. Don't try to force it by pulling and stretching the dough!
- Cover the baking pan with plastic wrap and keep at room temperature for another 2 hours. During this time make a topping sauce.
- In fresh water rinse anchovies and salted capers.
- Peel and finely slice onions. Add olive oil and braise in a shallow skillet over medium heat (5 out of 10) for about 10 minutes.
- Stir in tomato passata, reduce heat to low (2 out of 10) and cook until the sauce thickens (liquid reduces for about 1/3). Stir frequently to prevent burning. Taste the sauce and season to taste.
- Set aside and let cool completely.
- Preheat the oven to 200°C (392°F), rack at the bottom.
- Using your hands gently spread the topping on top of the dough.
- Spread evenly capers, anchovies, olives and garlic.
- Sprinkle with dry oregano and drizzle with olive oil.
- Bake for 25 minutes or until golden brown. Properly cooked Sardenaira must have a lightly colored dough that is soft but with a crunchy bottom.
- Serve either warm or cooled to room temperature!
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