Sardenaira / Pizzalandrea (focaccia topped with tomato, anchovy, olives and capers) – Liguria – Livi

Name: Sardenaira / Pizzalandrea (focaccia topped with tomato, anchovy, olives and capers) – Liguria – Livi
Ingredients: 400 grams biga (made with 200 grams flour , 200 grams water and 2.5 grams yeast ); 575 grams flour; 10 grams salt; 6 grams fresh yeast (3 grams dry yeast); 65 grams olive oil; 340 grams milk; 2 onions , skin and ends removed, finely chopped; 120 mls chicken stock ( recipe here but use all chicken ); 3 basil leaves; 2 teaspoons marjoram (use half the amount if using dried marjoram), plus more for sprinkling; 1 teaspoon oregano (use half the amount if using dried oregano); 500 grams tomato passata; 17 grams (about 4) anchovies (can use up to 80 mls if you love anchovies); 1 garlic, skin removed and finely sliced; 18 black olives , pits removed; 10 grams / 1.5 tablespoons capers (if salted, soaked and drained); Extra-virgin olive oil for drizzling; Sea salt

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Savor the flavors of Liguria with Sardenaira / Pizzalandrea—focaccia topped with tomatoes, anchovies, olives, and capers. Perfect for antipasto lovers!

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Ingredients

400 grams biga (made with 200 grams flour , 200 grams water and 2.5 grams yeast )
575 grams flour
10 grams salt
6 grams fresh yeast (3 grams dry yeast)
65 grams olive oil
340 grams milk
2 onions , skin and ends removed, finely chopped
120 mls chicken stock ( recipe here but use all chicken )
3 basil leaves
2 teaspoons marjoram (use half the amount if using dried marjoram), plus more for sprinkling
1 teaspoon oregano (use half the amount if using dried oregano)
500 grams tomato passata
17 grams (about 4) anchovies (can use up to 80 mls if you love anchovies)
1 garlic, skin removed and finely sliced
18 black olives , pits removed
10 grams / 1.5 tablespoons capers (if salted, soaked and drained)
Extra-virgin olive oil for drizzling
Sea salt