Stone-baked Flatbreads with Cured Sardines and Preserved Lemon Recipe

Ingredients

• 250g of warm water
• 315g of 00 flour
• 35g of semolina flour
• 1 pinch of cane sugar
• 1/8 tsp active dry yeast
• 1 tsp olive oil, plus extra for drizzling
• 1/4 tsp sea salt, plus extra for finishing
• 1 small red onion, thinly sliced
• 1 tsp preserved lemon, finely chopped
• 500g of whole sardines, ungutted
• 1kg coarse sea salt
• 200ml of olive oil
• 2 bay leaves
• 5 allspice berries