Sardenaira
- Lactose Free
- Energy Kcal 534
- Carbohydrates g 69.6
- of which sugars g 6.1
- Protein g 12.8
- Fats g 22.7
- of which saturated fat g 3.37
- Fiber g 4.1
- Cholesterol mg 10
- Sodium mg 1086
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 30 min
- Serving: 6
- Cost: Average
- Note + 80 min. of rising
PRESENTATION
Sardenaira is this amazing gem—seriously—from Liguria. It's got that regional knack for turning simple ingredients into something, well, super tasty. Unlike your regular pizza, this sardenaira recipe sticks close to its Sanremo roots. It's all about keeping things authentic, you know? The crust is thick and tender, kinda like a Ligurian focaccia, but it's definitely taller and more moist than your usual flatbreads. And listen, every bite just bursts with tangy tomato pulp. The salty kick from the anchovies and black olives? Cannot go wrong. Then you've got capers and whole garlic cloves (kept in their skins, like they do in Sanremo) adding this deep, rich flavor that screams “Mediterranean.” Plus, a sprinkle of oregano ties everything together—seriously good—giving the air a herby aroma as soon as you crack open that oven.
Here's the thing, what sets sardenaira apart is that it's never called pizza around here. Locals are really, really proud of its unique identity in the world of Italian regional specialties. In the beautiful Riviera di Ponente, sardenaira pops up at casual gatherings, picnics, or as a snack paired with wine. Unlike the French pissaladière from Nice, which mainly goes heavy on onions and anchovies, the Sanremo style loads up on flavorful tomatoes. Every piece is packed with toppings. And those olives? Usually small, dark Taggiasca ones, give the dish a special savory punch.
Even the texture is something else—soft and a bit chewy, unlike your crispy thin pizza. People from Liguria take serious pride in the original Sanremo pizza method, making sure every step honors their food heritage. Sardenaira isn’t just a dish; it’s a vital piece of Ligurian cuisine that connects everyone to a centuries-old tradition. Whether you're cutting it into big squares for sharing or grabbing a corner piece for yourself, there’s no mistaking the bold character of this classic anchovy and olive focaccia. It is really, for real, a taste of history on your plate, deeply rooted in the traditions of the Ligurian coast. Perfect for anyone looking to dive into authentic Italian culture.
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INGREDIENTS
- for the dough (for a 14x11 inch pan)
- Type 00 flour 4 cups (500 g)
- Water 1.1 cups (250 g)
- Extra virgin olive oil 4 ½ tbsp (60 g)
- Fresh brewer's yeast 0.5 oz (12 g)
- Fine salt 1.9 tsp (11 g)
- for seasoning
- Canned tomatoes 2 ½ cups (600 g)
- Salted anchovies 10 fillets
- Taggiasca olives 2.8 oz (80 g) - in brine
- Salted capers 4 tsp (20 g)
- Garlic 8 cloves
- Extra virgin olive oil 3 ⅓ tbsp (50 g)
- Oregano to taste - dry
- for greasing the pan
- Extra virgin olive oil 0.7 tbsp (10 g)
How to prepare Sardenaira
To make the sardenaira, first prepare the dough: take a small amount of water from the total dose, add the salt 1, and stir with a teaspoon to dissolve it 2. Place the flour in a large bowl and start kneading while slowly pouring in the oil 3.
and the remaining water 4, then also add the water in which you dissolved the salt 5. Continue kneading to mix the ingredients, then transfer the mixture to the work surface 6 and work it with your hands until the dough is compact.
At this point, add the crumbled fresh yeast 7 and continue working the dough for about 10 minutes until it becomes smooth, soft, and homogeneous 8. Cover the dough with a kitchen towel 9 and let it rest at room temperature for 20 minutes.
After 20 minutes, oil a 14x11 inch pan 10 and spread the dough with your fingers directly in the pan (11-12), then let it rise for an hour at a temperature of 77°F-79°F at room temperature covered with plastic wrap (away from drafts) or in an unheated oven with the light on.
In the meantime, desalinate the anchovies 13 and capers by rinsing them well under running water 14, and drain the olives. Once the rising time is over, preheat the oven in static mode to 410°F and start topping the focaccia: gently spread the tomato pulp over the entire surface 15,
then distribute the olives 16, capers 17, and anchovies 18.
Finally, add the garlic cloves with the skin 19, sprinkle with a bit of oregano 20, and drizzle with about 2 tablespoons of oil 21.
Bake the focaccia in a preheated static oven at 410°F for about 30 minutes. Once cooked, take the sardenaira out of the oven and dress it with the remaining 1 1/2 tablespoons of oil 22 and a bit more oregano 23. Your sardenaira is ready to be enjoyed nice and hot 24!