Sardenaira (Liguria-Style Tomato & Anchovy Flatbread)

Pan size: 10×14 inch pan (25×35 cm)

Dough

• 4 cups all-purpose flour (500 g)
• 1 cup + 1 tablespoon water (250 g)
• 5 tablespoons extra-virgin olive oil (70 g)
• 2 teaspoons salt (12 g)
• 2 tablespoons fresh yeast (20 g)

Topping

• 1 2/3 cups thick tomato purée (400 g)
• 1/3 cup Taggiasca olives, pitted (60 g)
• 12 anchovy fillets in oil
• 3 tablespoons capers, rinsed (40 g)
• 2 garlic cloves
• Dried oregano, to taste
• Extra-virgin olive oil, for drizzling
• Salt, to taste

1. Dissolve the fresh yeast in water warmed to 77–86°F (25–30°C).

2. In a large bowl, add the flour and pour in the yeast mixture. Mix using a stand mixer for 6–7 minutes, slowly drizzling in the olive oil while mixing. Once the dough is smooth, add the salt and mix briefly until incorporated.

3. Shape the dough into a ball, lightly oil it, cover, and let rise for 1–1½ hours at 72–77°F (22–25°C), until doubled in size.

4. If the tomato purée is very thin, simmer it in a small saucepan for 6–10 minutes until slightly thickened. Season with salt and let cool completely.

5. Lightly oil the baking pan. Deflate the dough and press it into the pan using your fingertips until it fully covers the surface. Cover and let rise again for 20–30 minutes.

6. Spread the tomato purée evenly over the dough. Arrange the anchovy fillets, olives, capers, and whole unpeeled garlic cloves on top. Drizzle with olive oil, sprinkle with dried oregano, and adjust salt if needed.

7. Preheat the oven to 425–450°F (220–230°C conventional) or 400–410°F (200–210°C convection). Bake for 10 minutes on the bottom rack, then 20 minutes on the center rack, until the edges are golden and the bottom is fully cooked. If the top browns too quickly, loosely cover with aluminum foil during the final minutes.

8. Remove from the oven and let rest for 5 minutes. Slice and serve warm or at room temperature.

Enjoy!