Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sardine and olive foccacia. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Above all it is distinctly Italian. This is from Sanremo and is traditionally flavored with sardines and anchovies while others feature onions, sage and whole olives. Sign up for our Nosher recipe newsletter!

Sardine and olive foccacia is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Sardine and olive foccacia is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook sardine and olive foccacia using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Sardine and olive foccacia:

1. Make ready 250 g strong flour
2. Take 200 ml warm water
3. Get 1 tsp salt
4. Get 1.5 tsp yeast
5. Make ready 1 tsp sugar
6. Get 2 tbsp olive oil
7. Make ready 1 tsp garlic
8. Prepare 2 tsp paprika
9. Prepare 2 tsp mixed herbs
10. Get 2 sardines fillets from can
11. Get 6-8 olives halved

Si cuoce sulla pietra dei tipici forni a legna salentini. Season the sardines lightly with salt and pepper and add them to the skillet. To make focaccia, blot olives with a paper towel to remove excess moisture. Remove dough from bowl and place on a lightly floured surface.

Instructions to make Sardine and olive foccacia:

1. Place the flour, salt, yeast, olive oil, garlic, paprika, mixed herbs, sugar and water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough, then knead the dough in the bowl for five minutes.
2. Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.
3. After rising, tip again unto a floured surface and add the crushed sardines and incorporate gently.
4. Line a large baking tray with baking paper. Flatten the dough onto the prepared tray, pushing to the corners.
5. Cover with a large plastic bag, making sure it does not touch the top of the dough, then leave to prove for one hour.
6. Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the loaves with oil, sprinkle with fine sea salt, top with slices olives and thyme, then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.

Flour, kosher salt, olive oil, active dry yeast, and olives. Begin by pouring warm water into a bowl. When we are in Umbria for our summer season, I generally bake a lovely big sheet of focaccia at least once a week, often One of the easiest breads for a novice baker to make is a simple focaccia. Focaccia dough lends itself to so many variations that once you master. Za'atar & Olive Focaccia sees traditional Italian focaccia given a Middle Eastern twist, great for dipping in olive oil as a starter or side dish!

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