Step-by-Step Guide to Prepare Speedy Sardine and olive foccacia

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, sardine and olive foccacia. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look 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. Dans un bol mélangez l'eau et la levure puis ajouter l'huile d'olive. Formez un puits avec la farine, versez au centre le mélange, ajoutez le sel puis incorporez la farine petit à petit.

Sardine and olive foccacia is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Sardine and olive foccacia is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. 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:

1. Take 250 g strong flour
2. Get 200 ml warm water
3. Prepare 1 tsp salt
4. Make ready 1.5 tsp yeast
5. Get 1 tsp sugar
6. Make ready 2 tbsp olive oil
7. Prepare 1 tsp garlic
8. Get 2 tsp paprika
9. Make ready 2 tsp mixed herbs
10. Get 2 sardines fillets from can
11. Prepare 6-8 olives halved

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. Above all it is distinctly Italian.

Steps to make Sardine and olive foccacia:

1. 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.
2. 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.
3. After rising, tip again unto a floured surface and add the crushed sardines and incorporate gently.
4. Line a large baking tray with baking paper. Flatten the dough onto the prepared tray, pushing to the corners.
5. Cover with a large plastic bag, making sure it does not touch the top of the dough, then leave to prove for one hour.
6. 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.

Begin by pouring warm water into a bowl. 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. When we are in Umbria for our summer season, I generally bake a lovely big sheet of focaccia at least once a week, often One of the easiest breads for a novice baker to make is a simple focaccia. Focaccia dough lends itself to so many variations that once you master.

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