Sardenaira

Ingredients for 1 servings:

• 500 g flour
• 30 g yeast
• 4 tbsp milk, lukewarm
• 4 tbsp olive oil
• Salt
• 1 kg tomatoes, fresh
• 1 tsp oregano, fresh or dried
• basil, fresh
• 2 onions
• 100 g olives, black
• 100 g anchovy fillet(s), pickled
• 3 garlic cloves
• 6 tbsp olive oil
• Olive oil for the tray
• ¼ liter of water

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Spicy cake with anchovies from Liguria

For the dough, heap 500g of flour onto the work surface and make a well in it. Dissolve 30g of yeast in 4 tablespoons of lukewarm milk and add it. Mix in 1/2 teaspoon of salt, 4 tablespoons of olive oil and about 1/4 l of lukewarm water until a smooth dough forms. Cover with a cloth and let it rise in a warm place for 1 hour. For the topping, briefly blanch the tomatoes, peel them and chop them finely. Peel and finely chop 2 onions, sauté them in 4 tablespoons of hot olive oil. Add the tomatoes and simmer gently in an uncovered pan until all the liquid has evaporated. Rinse 100g of anchovy fillets, finely chop them and mix them in. Preheat the oven to 175°C (top/bottom heat) (gas mark 2). Oil a large baking tray, spread the dough out with your hands and flatten it. Spread the tomatoes on top. Peel and slice the garlic, then spread it on the dough along with 100g of olives and oregano. Bake in the oven for 45 minutes. Sprinkle with basil to finish.