Sanremese Sardenaira is a typical recipe from my city, Sanremo, truly special.
A unique recipe that once tried, you can’t live without.
I have already introduced the Sardenaira that the elders used to make with a potato in the dough, which makes it more fragrant. Today I present the modern version, still crispy and delicious.
In this version, the anchovy is blended with extra virgin olive oil, not placed in pieces and added at the end of cooking.
Both this and the other are delicious, I really couldn’t choose between them. In fact, in doubt, I alternate them, one time one, one time the other, also because at my home it’s a must to prepare it once a week.
Great as a snack, for lunch or dinner, but in Sanremo, we also enjoy it for breakfast. Kids take it to school as a snack. Basically, any time is a good time to savor it.
I also recommend
- Difficulty: Easy
- Cost: Affordable
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing Sanremese Sardenaira
- 4 cups all-purpose flour
- 1 3/4 cups water
- 1/4 cup extra virgin olive oil
- to taste fine salt
- 1 tsp sugar
- 1 cake fresh yeast
- 14 oz tomato sauce
- 1/3 onion
- to taste extra virgin olive oil
- to taste fine salt
- 1.4 oz salted anchovies
- 1/2 cup extra virgin olive oil
- to taste Taggiasca olives
- to taste dried oregano
Tools
- 1 Bowl
- 1 Wooden spoon
- 1 Pastry board
- 1 Baking pan
- 1 Glass
- 1 Teaspoon
- 1 Blender
- 1 Brush
Steps for preparing Sanremese Sardenaira
To prepare the delicious Sardinairea Sanremo, we begin by dissolving in a graduated glass a packet of dry yeast or a cake of fresh yeast, in 1 3/4 cups of lukewarm water plus a heaping teaspoon of granulated sugar. Stir with a teaspoon until the yeast is well dissolved.
Meanwhile, add a drizzle of extra virgin olive oil and half a chopped onion to a small pot and let it brown before adding the sauce and salt and cook for 20 minutes, then let it cool.
In a blender, place the anchovies and the extra virgin olive oil and blend everything. Set aside, as it will be needed at the end to dress the Sardenaira
In the meantime, in a bowl pour the flour, extra virgin olive oil, water with dissolved yeast, and lastly the salt. Then mix the ingredients initially with a wooden spoon, and then pour the dough onto a pastry board and start kneading with hands. If the dough is too sticky, dust with some flour until you get a smooth and compact dough.
Then place the dough in a floured bowl and cover it with transparent film, making small holes so that air can enter, and let rise for 6 hours until the volume doubles.
After the rising time, take a baking pan, grease it with extra virgin olive oil, and evenly spread the dough with your hands.
Next, top the dough with our sauce and create dimples with your fingertips.
Then add the olives and garlic cloves, sprinkle with oregano, and bake at 390°F for about 30 minutes.
After baking, brush the Sardenaira with our anchovy and oil dressing and finally serve it hot… and enjoy it because it is truly unique and sublime!
Bon appétit from Barbara
Tips and Notes
Rising times vary from season to season. In summer, 4 hours are sufficient as the heat helps a lot, while in cold weather it takes 6 hours.
The Sardenaira can be stored in a cool, dry place for two days. Before serving, reheat at 320°F for a few minutes.
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