Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, sardine and olive foccacia. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Dress with the olive oil, vinegar, and some salt, and toss to combine. Using a bread knife, cut off the top of the focaccia, dividing the slab into a thin top and Distribute the sardine mixture evenly over the tomato slices, then cover with the top slab of focaccia. 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.
Sardine and olive foccacia is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Sardine and olive foccacia is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook sardine and olive foccacia using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sardine and olive foccacia:
- Get 250 g strong flour
- Prepare 200 ml warm water
- Make ready 1 tsp salt
- Make ready 1.5 tsp yeast
- Take 1 tsp sugar
- Get 2 tbsp olive oil
- Prepare 1 tsp garlic
- Make ready 2 tsp paprika
- Prepare 2 tsp mixed herbs
- Make ready 2 sardines fillets from can
- Take 6-8 olives halved
Focaccia is made with a very soft dough. To make the dough by hand: In a large bowl, dissolve the yeast in the lukewarm water. To make focaccia, blot olives with a paper towel to remove excess moisture. Remove dough from bowl and place on a lightly floured surface.
Steps to make Sardine and olive foccacia:
- 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.
- 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.
- After rising, tip again unto a floured surface and add the crushed sardines and incorporate gently.
- Line a large baking tray with baking paper. Flatten the dough onto the prepared tray, pushing to the corners.
- Cover with a large plastic bag, making sure it does not touch the top of the dough, then leave to prove for one hour.
- 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.
To make focaccia, blot olives with a paper towel to remove excess moisture. Remove dough from bowl and place on a lightly floured surface. Flour, kosher salt, olive oil, active dry yeast, and olives. Begin by pouring warm water into a bowl. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
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