Sardenaira

Making Sardenaira

Start making your Sanremo Sardenaira by dissolving the salt in a bowl using a drop of the dough water, and dissolving the yeast in the rest of the water. Pour the flour into a bowl and start stirring, drizzling in the Pure Olive Oil. Then pour in the water with the yeast and the water containing the salt while continuing to stir.

Transfer the Sardenaira dough to a work surface and knead for about ten minutes until smooth and elastic. Roll into a ball, place in a bowl, cover with a cloth and leave to rest at room temperature. After 20 minutes, transfer everything to a greased baking sheet of about 35x28 cm. Delicately stretch out the dough by hand, cover with film and leave to rest for an hour. Preheat a conventional oven to 410°F then take the baking sheet with the Sardenaira dough and top with the tomato pulp, the rinsed capers, the Anchovy Fillets in Olive Oil, the Ligurian Taggiasca Olives in Brine, the garlic with the skin on, a dusting of dried oregano and about 7.5 oz of Extra Virgin Olive Oil Delicato.

Bake in the oven for about 30 minutes. Once removed from the oven, drizzle the rest of the extra virgin olive oil over the Sanremo Sardenaira and add a few extra oregano leaves. Serve the Sardenaira hot.