1For the anchovies, remove innards, head and bones.
2Place sardines in a shallow container and cover with smoked salt.
3Let stand for 2 to 3 hours.
4Rinse sardines, drain and pat dry and cover with oil and let stand for 24 hours.
5For the focaccia, place flour in a bowl and form a well in the center.
6Add yeast, salt, oil and water.
7Mix well and knead for about ten minutes until dough is smooth and elastic.
8Place dough in a lightly oiled bowl, cover with a cotton cloth and let rise for about an hour.
9Place dough on a lightly floured surface and knead well.
10Stretch out dough to cover baking sheet lined with parchment paper.
11Cover with a cotton cloth and let rise for one hour.
12For the pesto, grind all the ingredients.
13Slowly add oil to reach desired consistency and mix until smooth.
14Preheat oven to 340°C (approximately 460°F).
15Spread focaccia with pesto, reserving some pesto for later use.
16Bake at 200°C (approximately 400°F) for about 25 minutes.
17Set aside to cool.
18Finely dice avocado, chives and tomato.
19Place on top of the focaccia bread and add smoked anchovies.
20Season with remaining pesto and serve immediately.