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Sardenaira of San Remo

sardenaira of San Remo

Ligurian sardenaira of Sanremo, the recipe for preparing a soft and tasty focaccia typical of the culinary tradition of Liguria. Here is the step-by-step preparation!

Sardenaira di Sanremo, also known as machetaira, sardenara, sardinara or piscilandrea is a soft and fragrant Ligurian focaccia much loved in Liguria and beyond. It is very simple to prepare and is characterized by a soft dough and a delicious filling made with peeled tomatoes, onion, anchovies, capers, oregano and garlic. Let's see immediately all the steps of the preparation of the Ligurian sardenaira recipe (for 4 people )!

sardenaira of San Remo
sardenaira of San Remo

Preparation of the Sanremo sardenaira

  1. First, dissolve the yeast in a little warm milk or water.
  2. Arrange the flour and starch in a bowl or on a cutting board and make the classic fountain shape , add the yeast dissolved in the milk, then add the salt, sugar, oil and start kneading, adding just enough water to obtain a soft dough .
  3. Knead for a long time then cover with a cloth and let it rise in a warm place (the ideal is the oven closed, turned off with the light on) for two hours.
  4. In the meantime prepare the sauce : peel the onion and chop it finely, fry it in a pan with the oil and a clove of peeled garlic.
  5. Add the peeled tomatoes, then season with salt, oregano and capers. Mix well and let the sauce cook for about 20 minutes .
  6. Take the dough and roll it out with your fingers to form a base about 1 cm thick and line a well-oiled mold of about 35 x 25 cm with it.
  7. Cover with a cloth and let rise for another hour.
  8. Brush with a drop of water and dress it with the tomato and anchovy sauce .
  9. Sprinkle the surface with the pitted Taggiasca olives, the remaining anchovy fillets, the rest of the garlic cloves and a sprinkling of oregano.
  10. Bake in a preheated oven at 200°C for 30 minutes or until the edges are golden brown.

Finally , we advise you to find out what the typical Ligurian dishes are !


We recommend enjoying the red Ligurian focaccia at the moment, alternatively you can also keep it in the fridge for a maximum of 1 day and heat it for a few minutes in the microwave. We do not recommend freezing in the freezer.

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