Inspired by Portugal’s love of sardines, this open-faced tosta is made by arranging sardine fillets, tomatoes, and olives on thin whole-grain dough and baking it. Rolling the dough thin helps keep the crust crisp without letting the sardines release too much liquid. Its whole-grain dough also makes it a good choice for those who prefer a higher-fiber diet.
Knead the whole-wheat flour with salt, olive oil, and lukewarm water. Cover and let it rest for 20 minutes.
Roll the dough into a circle as thin as possible and place it on a greased baking pan.
Arrange the tomato slices, sardine fillets, and olives on the dough.
Bake in an oven preheated to 210°C / 410°F for 18 minutes, until the edges are browned. Drizzle with lemon juice before serving.
If the dough is too thick, liquid from the sardines will soften the crust, so roll it as thin as possible. Allergens: contains gluten (whole-grain flour) and fish.
Fırınlama süresini tarifteki 18 dakika yerine 22 dakikaya çıkardım, kenarları daha da gevrekleşti ama tabanın ortası biraz fazla kurudu, bir dahaki sefere 20 dakikada dururum.
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