Oregano and spices (paprika, nutmeg, cinnamon, cloves), plus flowers and herbs for garnishing
Extra virgin olive oil, salt and black pepper to taste
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. 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).
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. 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. 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. 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. Before cutting into the focaccia, allow to cool slightly.
*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 them about one-third larger than the other, and roll 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.