Focaccia With Sardines, Lemon Zest and Sun-Dried Tomatoes
20 mins
PREP TIME
75 mins
TOTAL TIME
8-10
SERVINGS
Print Recipe
Ingredients
- 1 can (106 g) of Club des Millionaires wild brisling sardines in olive oil
- About 1/2 cup (100 ml) olive oil
- 2 or 3 sprigs of fresh rosemary (leaves only)
- 1 sprig of fresh thyme (leaves only)
- 1 lemon (zest)
- 1/2 cup (125 ml) sun-dried tomatoes, thinly sliced
For the dough:
- 2 cups (500 ml) lukewarm water
- 1 tablespoon (15 ml) sugar
- 1 packet of traditional active yeast (8 g)
- 1 tablespoon (15 ml) olive oil
- 4 cups (1 litre) all-purpose flour
- 2 teaspoons (10 ml) salt
Directions
- In a large bowl, mix water, sugar, yeast, and oil. Let sit for 5 minutes.
- In a separate bowl, mix flour and salt.
- Combine the dry and wet ingredients, stirring until a dough forms. Add more flour if the dough is too sticky.
- On a floured surface, knead the dough for 1-2 minutes.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 hour near a heat source.
- Punch down the dough.
- Brush a 10″ x 14″ baking dish with half the olive oil. Place the dough in the dish, brush with the remaining oil, cover with a damp cloth, and let rest for 1 hour at room temperature.
- Preheat your oven to 450°F (220°C).
- Drain sardines and reserve the oil.
- Toss sardines with herbs, zest, sun-dried tomatoes, and half of the sardine oil.
- Stretch the dough slightly in the dish. Make small dimples with your fingertips.
- Top with sardines and drizzle with the remaining sardine oil.
- Bake for 30-40 minutes until golden. Cover with foil if tomatoes start to blacken.
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