1. Dissolve the yeast in lukewarm water with the sugar.
2. Prepare the sauce by sautéing half an onion in oil and adding the tomato sauce and salt. Let it cook for 40 minutes and then let it cool.
4. Mix flour, oil, water with dissolved yeast and salt in a bowl. Knead until you get a homogeneous dough.
3. Blend the anchovies with the oil for the topping.
5. Let the dough rise for 6 hours.
6. Grease a baking tray and spread the dough evenly.
7. Add the sauce, create grooves with your fingers, add the olives, garlic cloves, and oregano.
8. Bake at 200 degrees for about 30 minutes.
9. Brush the sardenaira with the oil and anchovy topping after baking.
10. Serve hot and enjoy.
11. Store in a cool, dry place for two days, reheat at 160 degrees before serving.
Bowl
Wooden spoon
Pastry board
Baking tray
Glass
Teaspoon
Blender
Brush
In a cool, dry place for two days. Reheat at 160 degrees for a few minutes before serving.
Rising times vary from season to season. In the summer, 4 hours are sufficient as the heat helps a lot, while in the cold season, 6 hours are needed.
Italy, Liguria
| Energy (kcal) | 221.37 |
| Carbohydrates (g) | 26.39 |
| of which Sugars (g) | 2.44 |
| Fat (g) | 11.27 |
| of which Saturates (g) | 1.6 |
| Protein (g) | 4.71 |
| Fiber (g) | 0.99 |
| Sale (g) | 0.14 |
