Boquerones Recipe

Rinse the cleaned anchovies under cold water and pat dry with paper towels. Lay them flat in a single layer in a shallow nonreactive dish.

Sprinkle the 2 tsp sea salt evenly over the fillets and let sit 10 minutes to draw out excess moisture.

Mix the white wine vinegar and cold water. Pour the mixture over the salted fillets so they are fully submerged. Add the thinly sliced garlic distributed across the fillets.

Cover and refrigerate for 2 to 3 hours, or until the flesh turns opaque and slightly firm (this pickles and 'cooks' the anchovies). Taste one after 2 hours to judge doneness.

Remove anchovies from the marinade and gently blot dry. Arrange fillets on a plate and drizzle with 4 tbsp extra-virgin olive oil. Keep chilled until assembly. Reserve marinade if desired for other use (discard garlic).

In a bowl, combine the warm water, active dry yeast, and honey. Stir and let sit 5–7 minutes until foamy.

Whisk together the flour and 1 tsp salt in a large mixing bowl. Make a well and add the yeast mixture and 2 tbsp olive oil.

Mix until a shaggy dough forms, then knead on a lightly floured surface 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). The dough will be slightly tacky but manageable.

Lightly oil a bowl, place the dough inside, cover, and let rise in a warm spot until doubled, about 1 to 1¼ hours.

Preheat oven to 450°F (230°C). Oil a 9x13 or similarly sized baking tray with 1 tbsp olive oil. Press the dough into the tray, stretch to the edges, then cover and let rest 20–30 minutes for a final rise.

Use your fingertips to dimple the dough all over; drizzle the remaining 2 tbsp olive oil over the top and sprinkle lightly with flaky sea salt.

Bake 12–16 minutes until golden-brown and slightly blistered. Remove from oven and let cool slightly, then cut into portions for plating.

In a wide skillet over medium-low heat, melt 1 tbsp butter with 1 tbsp olive oil. Add the thinly sliced Vidalia onion and sprinkle 1 tsp salt.

Cook slowly, stirring every few minutes, for 20–30 minutes until deep golden and sweet. If onions seem dry or are not browning after 15 minutes, add 1 tsp sugar to help caramelize and continue cooking.

When deeply caramelized, deglaze the pan with 1 tsp sherry or white wine vinegar and stir to combine. Remove from heat and set aside to cool to warm temperature.

Combine the finely chopped parsley, lemon zest, minced garlic, 0.5 tsp salt, and 1 tbsp olive oil in a small bowl. Stir to form a loose, bright gremolata. Adjust salt to taste.

Dry the rinsed capers thoroughly between paper towels. Pour 0.5 cup vegetable oil into a small heavy-bottom skillet and heat to 350°F (175°C) — or until a caper sizzles immediately when added.

Fry the capers in small batches, about 20–30 seconds, until they puff and become crisp. Remove with a slotted spoon to a paper towel-lined plate and immediately season with 0.5 tsp flaky sea salt. Let cool to room temperature.

To assemble: place a piece of focaccia on each plate. Spoon a thin layer of warm caramelized Vidalia onion across the bread. Arrange 3–4 marinated anchovy fillets (boquerones) on top of each portion.

Scatter a generous pinch of gremolata over the anchovies, finish with a few crispy capers, an extra drizzle of good olive oil if desired, and a lemon wedge on the side for squeezing.

Serve immediately so the focaccia is slightly warm, the onions are soft and sweet, and the capers retain their crunch.