Sardenaira
Sardenaira is a typical dish of Western Liguria. It finds its origins in around 1450 and it seems to be a pizza ancestor. The name Sardenaira derives from the ingredient that most characterizes its flavour, the sardine, then over the centuries replaced by the anchovy.
Ingredients
For the dough:
125 ml of lukewarm water
6 g of fresh brewer’s yeast
5 g of table salt
285 g of medium strength flour type 00
30 ml of extra-virgin olive oil
For the seasoning:
100 g of tomato sauce
10 “dressed” garlic cloves
150 g of fresh tomatoes
50 g of Taggiasca olives in brine
20 g of salted capers
10 fillets of anchovies under salt
Extra-virgin olive oil
Salt
Dried oregano
Preparation
Melt the brewer’s yeast in 25 ml of water.
To prepare the base Sardenaira, mix the flour with oil and 75 ml of water; add salt and then yeast and process the dough until it is smooth, soft and homogeneous.
Leave to rise for about 20 minutes in a bowl, covered with a cloth.
Meanwhile, oil the pan and then, once risen, roll out the dough manually.
Let the dough rise again for an hour, covered with transparent film.
While the dough is rising, prepare the sauce: pour the tomato sauce and a little oil in a saucepan, add a tablespoon of water and a clove of garlic, salt the sauce and leave to flavour for 15 minutes from the moment of boil.
Wash and slice the tomato into thin slices, sauté the olives and desalinate capers and anchovies.
Once the rest time of the dough has elapsed, season it spreading the tomato sauce and laying on it tomatoes, anchovies, capers, olives and the “dressed” cloves of garlic (not peeled).
Sprinkle it with a little dried oregano and season with a little oil.
Cook it in a preheated oven at 210 °C for 20-25 minutes.
