Sardenaira: Traditional Ligurian Focaccia Recipe
Sardenaira, a deliciously rich and savory focaccia from the Liguria region of Italy, is often compared to a pizza because of its robust tomato topping, briny anchovies, olives, and capers. The golden crust, lightly crisped around the edges, complements the bold flavors of the Mediterranean ingredients, creating a truly irresistible dish. This recipe, simple yet full of flavor, is perfect for a cozy family meal or a gathering with friends.
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour (Farina 00) | 500g |
| Water | 250g |
| Extra virgin olive oil | 60g |
| Fresh yeast | 12g |
| Fine salt | 11g |
| Tomato pulp | 600g |
| Salted anchovies | 10 |
| Taggiasca olives | 80g |
| Salted capers | 20g |
| Garlic cloves | 8 |
| Extra virgin olive oil | 50g |
| Oregano | To taste |
| Extra virgin olive oil | 10g |
Instructions
Step 1: Preparing the Dough
To make the Sardenaira dough, begin by mixing a small amount of water with the fine salt. In a large bowl, place the flour and begin kneading, slowly adding the olive oil and the remaining water. Pour in the water with dissolved salt to ensure even mixing. Continue kneading the dough until it forms a smooth, elastic ball.
Once your dough is ready, transfer it onto a clean, floured surface (a countertop or a pastry board) to continue kneading until it feels firm and pliable. Then, crumble the fresh yeast into the dough, working it in thoroughly.
Cover the dough with a clean kitchen towel and allow it to rest for 20 minutes, giving it time to rise and expand slightly.
Step 2: Preparing the Topping
While the dough is resting, prepare your toppings. Rinse the anchovies under cold water to remove excess salt, then pat them dry with a paper towel. Next, drain the olives and set them aside.
For the garlic, peel the cloves, keeping them whole to impart their aromatic flavor without overpowering the dish. This will ensure that the garlic infuses the focaccia with just the right amount of fragrance during baking.
Step 3: Shaping and Assembling the Focaccia
After 20 minutes of resting, oil a baking tray, ideally a 35×28 cm (13.7×11 inch) sheet pan, to prevent the dough from sticking. Gently stretch the dough to fit the size of the pan, pressing it out with your fingers to achieve a uniform thickness.
Now, spread the tomato pulp evenly over the surface of the dough. Make sure the tomato layer covers the entire surface without being too thick or thin. Scatter the olives, capers, and whole garlic cloves on top, distributing them evenly. Finish by sprinkling a generous amount of oregano over the top to give the focaccia its distinct Mediterranean flavor.
Step 4: Baking the Focaccia
Preheat your oven to 210ยฐC (410ยฐF) in static (conventional) mode. Place the tray in the center of the oven and bake for about 30 minutes, or until the edges of the focaccia are golden and crisp, and the toppings are cooked through.
Step 5: Final Touches
Once your Sardenaira is perfectly baked, remove it from the oven. Drizzle the remaining 20g of olive oil over the hot focaccia for an added richness and flavor. Allow it to cool slightly before slicing.
Step 6: Serve
Serve the Sardenaira warm, ideally straight from the oven. Its delightful combination of flavors makes it the perfect dish for any occasion, whether it’s a casual dinner or a more festive gathering.
Enjoy this traditional Ligurian focaccia with friends and family, and experience the authentic taste of Italy in every bite!
Sardenaira is more than just a focaccia; it’s a celebration of simple ingredients that create a complex, satisfying flavor. The salty anchovies, briny capers, and sweet-tart tomato pulp combine beautifully with the chewy, golden crust to create a dish thatโs not only filling but also bursting with Mediterranean goodness. Whether served as a snack, appetizer, or main course, this focaccia is sure to become a family favorite.
