Sardenaira
Sardenaira is a thick, airy Ligurian flatbread from Sanremo topped with rich tomato sauce, salted anchovies, Taggiasca olives, unpeeled garlic, and oregano.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Large mixing bowl
- •Saucepan
- •Rectangular baking sheet (30x40cm)
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 18 g
- carbs
- 68 g
- fibre
- 4 g
- protein
- 14 g
- calories
- 480 kcal
Instructions
- 1
Dissolve the yeast in the lukewarm water in a large bowl.
- 2
Add the flour, half the olive oil, and fine salt, stirring until a dough forms.
- 3
Knead the dough on a worktop for ten minutes until smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover, and let rise for ninety minutes.
- 5
Gently fry the chopped onion in one tablespoon of olive oil until soft and translucent.
- 6
Add the crushed tomatoes and simmer for fifteen minutes until thick and reduced.
- 7
Brush the baking sheet generously with olive oil and stretch the dough across it.
- 8
Spread the cooled tomato sauce evenly over the dough, leaving a small border.
- 9
Distribute the anchovies, taggiasca olives, unpeeled garlic cloves, and dried oregano on top.
- 10
Drizzle with remaining olive oil and bake at 220C for twenty-five minutes until crisp and golden.
Chef's tips
Leave the garlic cloves unpeeled in their skins so they roast into sweet puree without burning. Ensure the tomato sauce is well reduced before spreading so the base stays crisp. Rinsing salt-packed anchovies thoroughly removes excess salinity while keeping their deep savoury flavour.
Ingredient substitutions
- salted anchovies → good-quality anchovy fillets in olive oil, drained
- taggiasca olives → Kalamata or Gaeta olives in brine
Storage
Keep leftover sardenaira in an airtight container at room temperature for up to one day or refrigerated for up to two days.
Reheating
Reheat in a hot oven at 180C for five to seven minutes to crisp the base.
Common mistakes to avoid
- •Spreading wet, unreduced tomato sauce, which leaves the centre soggy.
- •Peeling the garlic cloves, causing them to char and taste bitter during baking.
- •Overloading the toppings, which prevents the dough from rising evenly.
Serving suggestions
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