Of which 3.3 g sugars and 2.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Red focaccia with no cheese · Prepped preserved ingredients · Rustic pan bake
Allergens gluten, fish
Sardenaira
Tomato, olives, capers and anchovies, from Sanremo
A tall red focaccia from western Liguria, tied to Sanremo, with tomato, Taggiasca olives, capers, anchovy, unpeeled garlic cloves and oregano. It has no cheese. The sauce is reduced before it touches the dough and every ingredient stays visible, giving a rustic surface that darkens at the edges.
Ingredients
- 500 g (1 lb) bread flour
- 310 g (11 oz) water
- 8 g fresh yeast
- 11 g salt
- 65 g (2¼ oz) extra-virgin olive oil
- 500 g (1 lb) unsalted peeled tomatoes
- 80 g (2¾ oz) pitted Taggiasca olives
- 25 g (1 oz) capers
- 30 g (1 oz) anchovies in olive oil
- 15 g (½ oz) garlic
- 2 g dried oregano
Method
- Dissolve the yeast in the water. Add the flour and mix for 3 minutes; let rest for 20 minutes. Work in 9 g of the salt and 20 g of the olive oil until the dough is smooth and stretchy.
- Give it one fold, cover and let rise for 1 h 30–2 h. The dough should grow visibly and show small bubbles, without collapsing.
The full method (8 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
