You must try this Italian inspired delicacy
Tomato Sardine Focaccia
- 780 g flour
- 2 tbsp kosher salt
- 1 tsp active dry yeast
- 830 ml warm water
- 60 ml olive oil
- 1 pinch sea salt
- Pinch of sugar
- 2 tins of NURI Sardines in Tomato Sauce
- 50 g arugula
- Olive Oil for drizzle
- Sea salt
In a large mixing bowl, whisk together flour and salt.
In A separate small bowl, whisk together the warm water, yeast and sugar. After a few minutes a foamy top should emerge in the liquid, letting you know that the yeast is alive.
Make a well in the flour and slowly incorporate the water into the flour by mixing just the water with a spoon, until it grabs all the flour. When it becomes difficult to mix with the spoon, bring it together with your hands until it’s at an even consistency, no kneading required.
Move it to the refrigerator to proof overnight.
When ready to bake, turn the dough out into an 30 x 40 cm baking sheet greased with the 60ml of olive oil. Allow it to rise between 20 minutes to an hour and use your fingers to press down to the sheet all over - this prevents a big bubble somewhere in the dough.
It should look polka dotted with little holes.
Chop the sardines and spread them over the dough, with a healthy drizzle of olive oil and a sprinkle of sea salt and bake at 220 degrees for about 15 minutes, rotating once until golden brown all over.
Once cool(ish) top the bread with the arugula and parmesan and serve warm.