Focaccia recipe with sardines, red onion and aubergines – Italian Cuisine

Focaccia recipe with sardines, red onion and aubergines


  • 400 g Manitoba flour
  • 150 g flour 0
  • 10 g salt
  • 9 g fresh brewer's yeast
  • 2 teaspoons of honey
  • extra virgin olive oil
  • salt
  • 500 g fresh sardines
  • 30 g raisins
  • 30 g pine nuts
  • 2 eggplant beads
  • 1 red onion
  • wild fennel
  • extra virgin olive oil
  • salt flakes
  • salt
  • pepper

FOR THE MIXTURE
Jumbled up the two flours; take 100 g and mix them with 60 g of water and the crumbled yeast. Form a small ball, cut it into a cross, put it in a container and let it rise for about 1 hour or until the volume has doubled: you will have obtained the biga.
add you the rest of the flour, 270 g of water, honey and knead until the ingredients are mixed, without working too hard.
United then 35 g of oil and finally salt.
work the dough for 4-5 minutes, until it is smooth and dry. Form a ball, put it in a bowl, cover it with plastic wrap and let it rise for about 2 hours or until the volume has tripled.

TO COMPLETE
Grease of oil 2 round molds (ø 28 cm), divide the dough in half and spread it with your hands directly into the molds, until it covers the entire surface.
emulsified in a bowl 80 g of oil with 100 g of water and 2 pinches of salt, then brush the surface of the focaccias and let them rise again for 30 minutes.
eviscerate the sardines also removing the head and opening them like a book; roll them on themselves, with a sprig of fennel inside, and lay them on the buns.
Peel the onion and slice it in thin slices. Cut the aubergines into slices up to half the length, then divide the remaining part in half lengthwise. Arrange everything on the focaccia and complete with pine nuts, raisins, salt and pepper flakes.
Let rest for 30 minutes, then bake at 200 ° C for 30-35 minutes.

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