Sardenaira is a variant of focaccia and is a typical dish from Sanremo. I’m playing on home turf, as I’m from Sanremo, and along with farinata, focaccia di Recco, and panissa it’s part of my top list! Sardenaira dates back to the 1500s.
Unlike pizza, Sardenaira has a thicker and softer dough, similar to focaccia. Moreover, it does not contain mozzarella but tomato sauce, oregano, anchovies, Taggiasca olives, and garlic. In this version, it’s without, as you can find the recipe with garlic here.
It owes its name to salted sardines, which were the main ingredient in the past. Today, however, anchovies are more commonly used.
It is so rooted in local tradition that it is considered a true gastronomic symbol of Sanremo.
It’s impossible to visit Sanremo without stopping in a little tavern to taste it. Great as a snack but also as a quick lunch or dinner.
There are various doughs, and the one I propose today is the one the elders used to make and, in my opinion, the best. Starting from the aroma it spreads throughout the house to the amazing final result.
The best cooking method is in a wood-fired oven, but it’s also delicious in an electric oven.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Dough
- 4 cups all-purpose flour
- 1.5 cups cups water
- 1/4 cup extra virgin olive oil
- to taste salt
- 1/2 oz oz compressed yeast
- 1 teaspoon sugar
- 17.6 oz oz tomato sauce
- to taste Taggiasca olives
- to taste dried oregano
- 7 anchovies in oil
- 1 oz oz extra virgin olive oil
- to taste salt
Tools
- 1 Bowl
- 1 Baking Pan
- Food Wrap
Steps for the Sardenaira Dough
To prepare the sardenaira, start with the dough. First, dissolve the yeast in 1.5 cups of lukewarm water with a teaspoon of granulated sugar to aid in rising. A packet of dry yeast can also be used.
In a bowl, combine the ingredients in this order: flour, the dissolved yeast in water, extra virgin olive oil, and finally the salt. Begin kneading energetically for at least 10 minutes until you obtain a homogeneous and compact dough, as shown in the photo.
Leave it in the bowl and cover it with plastic wrap, making small holes for airflow, and let it rise for at least 6 hours. The longer it rises, the more digestible it will be. Once the rising time has passed, grease our aluminum baking pan, 12×16 inches, and spread the dough with your fingertips, as shown in the photo, leaving indentations and let it rest for about half an hour.
Once the rising time has passed, preheat the static electric oven to 392°F, and in the meantime, top the sardenaira with salted and seasoned tomato sauce with extra virgin olive oil, add oregano, olives, and anchovies evenly sliced.
Bake at 392°F for about 30 minutes until a light golden color is achieved.
And enjoy from Barbara…
Storage and Tips for Sardenaira
Sardenaira is also excellent consumed the next day if first warmed up in the oven.
Once cooked, let the Sardenaira cool at room temperature
Wrap it in a paper towel (preferably absorbent) or plastic wrap
Store it in an airtight container and keep it in the refrigerator. Before consumption, to regain some of its crispness, reheat it in a preheated oven at 356°F for a few minutes.
You can freeze the sardenaira, but it’s essential to wrap it well to prevent air from altering its texture and keep it in the freezer for no more than a month. Defrost it in the refrigerator, then reheat in the oven to recover crispness.
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