Sanremo Sardenaira is a typical recipe from my city Sanremo, truly special.
A unique recipe that once tried, you can’t do without.
I have already presented the Sardenaira prepared by the elders with a potato in the dough which makes it more fragrant, today I present the modern version, still crunchy and delicious.
Sardenaira is a kind of tray-baked pizza, and in this version, the anchovy is blended with extra-virgin olive oil, not placed in pieces and added after cooking.
Both this version and the other are delicious, I really couldn’t choose, in fact, when in doubt, I alternate them, once one, once the other, also because in my house it is mandatory to prepare it once a week.
Sanremo Sardenaira is great for a snack, lunch, or dinner but in Sanremo, we also enjoy it for breakfast. The kids take it to school as a snack. Basically, any time is good to savor it.
I also recommend
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing Sanremo Sardenaira
- 4 cups all-purpose flour
- 1.6 cups water
- 4 tbsps extra-virgin olive oil
- to taste fine salt
- 1 teaspoon sugar
- 1 cube fresh yeast
- 14 oz tomato sauce
- 1/3 onion
- to taste extra-virgin olive oil
- to taste fine salt
- 1.4 oz salted anchovies
- 6.8 tbsps extra-virgin olive oil
- to taste Taggiasca olives
- to taste dried oregano
Tools
- 1 Bowl
- 1 Wooden spoon
- 1 Kneading board
- 1 Baking tray
- 1 Glass
- 1 Teaspoon
- 1 Blender
- 1 Brush
Steps for preparing Sanremo Sardenaira
To prepare the delicious Sanremo Sardenaira, we start by dissolving a packet of dry yeast or a cube of fresh yeast in 1.6 cups of lukewarm water and a generous teaspoon of granulated sugar. Stir with a teaspoon until the yeast is well dissolved.
Meanwhile, in a small pan, add a drizzle of extra-virgin olive oil and half a chopped onion and let it brown before adding the sauce and salt, and let it cook for 20 minutes, then let it cool.
In a blender we put the anchovies and the extra-virgin olive oil and blend everything. Set aside as it will be used at the end to season the Sardenaira
Meanwhile, in a bowl we pour the flour, extra-virgin olive oil, water with dissolved yeast, and finally the salt. Then mix the ingredients initially with a wooden spoon, and then pour the dough onto a kneading board and start kneading with your hands. If the dough is too sticky, sprinkle with some flour until you get a homogeneous and compact dough.
Then place the dough in the floured bowl and cover it with cling film, making small holes so that air can enter, and let it rise for 6 hours until the volume doubles.
After the rising time, take a baking tray, grease it with extra-virgin olive oil and spread the dough evenly with your hands
Next, top the dough with our sauce and create dents with the fingertips.
Then add the olives and garlic cloves and a sprinkle of oregano and bake at 392°F for about 30 minutes.
After baking, brush the Sardenaira with our anchovy oil seasoning and finally serve hot… and enjoy it because it is truly unique and sublime!
Enjoy your meal from Barbara
Tips and notes for Sanremo Sardenaira
Rising times vary from season to season. In summer, 4 hours are enough as the heat helps a lot, while in the cold season, 6 hours.
The Sardenaira can be stored in a cool, dry place for two days. Before serving, reheat it at 320°F for a few minutes.
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