Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sardine and olive foccacia. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Sardine and olive foccacia is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Sardine and olive foccacia is something that I’ve loved my entire life. They’re fine and they look wonderful.
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. To make focaccia, blot olives with a paper towel to remove excess moisture. Remove dough from bowl and place on a lightly floured surface.
To begin with this recipe, we must prepare a few components. You can have sardine and olive foccacia using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Sardine and olive foccacia:
- Get 250 g strong flour
- Take 200 ml warm water
- Make ready 1 tsp salt
- Take 1.5 tsp yeast
- Get 1 tsp sugar
- Make ready 2 tbsp olive oil
- Make ready 1 tsp garlic
- Take 2 tsp paprika
- Prepare 2 tsp mixed herbs
- Make ready 2 sardines fillets from can
- Take 6-8 olives halved
La focaccia è uno dei prodotti da forno (ma anche cibo di strada) più diffusi e più amati d'Italia. Praticamente ogni regione ha la sua: sono tutte diverse ma accomunate dalla bontà semplice, dalla tipicità e dalla grande tradizione popolare. Gli ingredienti base sono più o meno sempre gli stessi. Season the sardines lightly with salt and pepper and add them to the skillet.
Instructions 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.
Gli ingredienti base sono più o meno sempre gli stessi. Season the sardines lightly with salt and pepper and add them to the skillet. Sign up for our Nosher recipe newsletter! Focaccia is made with a very soft dough. Sicilian sardines are prized across Italy, and this sarde a beccafico recipe sees the fish stuffed with raisins, pine nuts and breadcrumbs before being baked until golden and crisp.
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