Put the yeast in a cup, add the sugar and 10 ml of warm water. Mix and leave to rest until a foam forms on the surface.
Heap the flour on the table, and add the oil, yeast, the remaining warm water and the salt. Knead the mixture well, until it has a soft consistency. Leave to rise for approx. 30 minutes.
Prepare the sauce while in the meanwhile. Brown the chopped onions with oil, then mix in the peeled, sieved tomatoes and the olives. Add the salt and cook for approx. 20 minutes.
When the dough has risen, roll out the pastry into a pre-oiled pie-dish. Add the sauce and the anchovies, the garlic with the skin on and the capers. Leave to rise for a further half an hour.
After heating the oven to 180° C , cook the sardenàira for 30-40 minutes. Once the cooking time is over, take the sardenàira out of the oven and transfer to a serving plate. Serve it hot straight away.
WHERE AND HOW IS SARDENÀIRA SAUCE MADE? WHICH INGREDIENTS TO INCLUDE?
Sardenàira sauce is an excellent part of the Ligurian gastronomic tradition and has many varieties. We have suggested the version with capers and onions. These raw materials selected and of excellent quality knowingly added to the tomatoes and the Taggiasca extra virgin olive oil make an ideal sauce to dress pasta or in the more classic tradition to accompany the pizza bianca (white pizza) and Genovese focaccia.
TIP: for an even tastier touch, add a little chilli to your taste.