Spicy cake with anchovies – Sardenaira

Ingredients for 4 servings:

• 120 g wheat flour type 1050
• 50 g water, lukewarm
• 2 tbsp milk, lukewarm
• 10 g dry yeast
• 1 pinch of salt
• 1 tsp sugar, fine
• 250 g tomatoes, peeled
• ½ m.-sized vegetable onion(s)
• 30 g anchovy fillet(s) in oil
• 2 medium-sized garlic cloves
• 2 pinches of salt and black pepper, freshly ground
• 3 tbsp extra virgin olive oil
• 3 tbsp tomato juice
• 1 tsp oregano, shredded
• 6 black olives, pitted
• 1 pepper, red, long, medium hot
• 1 tbsp celery leaves
• e.g. margarine for the mold
• n. B. Flour for the work surface

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

A spicy antipasti specialty from Liguria, Italy.

Mix the ingredients for the dough, preferably with a food processor, until you have a smooth, easy-to-knead dough that doesn’t stick to the bowl or your hands. Cover and let rise in a warm place for 45 minutes. Grease a baking dish no larger than 27 cm and spread the dough out. Let rise in the dish for another 30 minutes. Preheat the oven to 200°C (top heat). Meanwhile, drain the canned tomatoes, peel the fresh tomatoes, quarter them lengthwise, remove the seeds, and halve the quarters lengthwise and crosswise. Chop the well-drained canned tomatoes in the same way. Halve one onion crosswise and dice one half. Chop the anchovy fillets crosswise into approximately 5 mm long pieces, using the oil to fry the onions. Trim both ends of the garlic cloves, peel them, and slice them crosswise into thin slices. Heat the oil in a large pan, add the onions, and fry until translucent. Add the tomatoes, anchovy fillets, garlic cloves, and tomato juice and roast until all the water has evaporated. Season with salt and pepper. Bake the dough in the hot oven until it begins to turn light brown on top. Remove from the oven, spread with the topping, and garnish. Turn on the bottom heat of the oven. Bake on the middle rack for about 10-15 minutes. Remove from the oven, cut into 8 pieces, sprinkle with the fresh celery leaves, drizzle with olive oil, serve immediately, and enjoy warm. Note: If you want the base to be really crispy, pre-bake on both sides using the top heat – the top will be light brown, the bottom will start to brown.