Inspired by Portugal's fishing villages, this thin-crust flatbread is made by arranging canned sardines with onion and olives over a thinly rolled dough before baking. With inexpensive ingredients, it makes a quick weeknight dinner.
Knead the flour, yeast, salt, olive oil and lukewarm water into a smooth dough.
Cover the dough and let it double in size, about 15 minutes.
Roll the dough out into a thin sheet and arrange the onion, tomato slices, sardines and olives on top.
Bake in an oven preheated to 220°C for 15 minutes, until the edges are golden.
Space the sardines out when arranging them — overlapping pieces cook unevenly. Allergens: contains gluten (flour), fish.
Using fresh sardine fillets instead of canned means adding 3 minutes to the baking time.
Admin DadaGastro · verified in test kitchenFırın süresini 15 dakika tuttum, kenarları güzel kızardı ama ortadaki sardalyalar biraz kurumuş; bir dahaki sefere süreyi 12 dakikaya indireceğim, üst rafı da kullanmayı düşünüyorum.
Tarifte 15 dakika mayalandırma yazıyor ama hamurum hiç kabarmadı, mayamın taze olmadığını sonradan fark ettim; bu yüzden sonuç beklediğimden daha sert çıktı, tekrar taze mayayla deneyeceğim.
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