Ingredients

• 1 tin of spicy smoked sardines
• 500 g of ready-made focaccia dough*
• 3 tomatoes
• 3 red onions
• 1 clove of garlic
• 3 teaspoons of capers, with the salt removed
• 40 g of pitted olives**
• 1/2 glass of red wine
• Vegetable stock as needed
• Oregano and spices (paprika, nutmeg, cinnamon,
• cloves), plus flowers and herbs for garnishing
• Extra virgin olive oil, sa
• lt and black pepper to taste
• *If you wish to prepare the focaccia dough at home, you will
• need 500 g of flour, 3 tablespoons of extra virgin olive oil, 4 g of
• fresh yeast, 1 teaspoon of salt, and approx. 300 ml of water at
• room temperature. Crumble the yeast in the water and stir
• until completely dissolved. Place the flour in a bowl, add the
• water with yeast, the salt, and a drizzle of olive oil and knead
• until you get a compact ball of dough. Cover the bowl with
• clinging film and allow to rise for two hours at room
• temperature. Then, divide the dough into two parts, one of
• ll out. Pierce
• the surface of the tart, grease, and bake in an oven pre-heated
• to 200°C / 400°F / Gas Mark 6 for 40 minutes.
• **Our suggestion is spicy olives with fresh chilli pepper.

Preparation

1. 1

   Sauté the crushed garlic in a frying pan with olive oil, salt, and black pepper. Slice the onions and add them to the frying pan, then cook them for a few minutes covered, adding vegetable stock until covered.

2. 2

   Remove the garlic and add the diced tomatoes, finely chopped capers, wine, powdered oregano, and spices. Cook on a low heat until the vegetables are tender (add some more vegetable stock if needed).

3. 3

   Meanwhile, divide the focaccia dough into two parts, a larger one for the base and a smaller one for the covering. Grease an oven-proof dish and line with the heavier portion of dough, piercing it with a fork.

4. 4

   Set aside and roll out the rest of the dough on a sheet of parchment paper. When the vegetables are ready, add the drained and crumbled sardines and the finely chopped olives, mixing well.

5. 5

   Transfer the whole mix onto the focaccia base, leaving a small margin all around (about 1 cm). Cover with the remaining dough and pinch the edges of the sheets of dough together to seal, forming a cord.

6. 6

   Pierce the surface lightly and grease with extra virgin olive oil. Cook in an oven pre-heated to 180°C / 350°F / Gas Mark 4 and bake for around 30 minutes and decorate the tart with herbs and flowers and serve.

7. 7

   Before cutting into the focaccia, allow to cool slightly.