Today, a Sardinian recipe that I think I’ll replicate very soon, the Sa costedda original Sardinian focaccia. A simple focaccia but with an intense and unmistakable flavor. Originally from Villasimius, this focaccia is a classic of the Sardinian summer. Made with simple and genuine ingredients like ripe tomatoes, fresh basil, garlic, and extra virgin olive oil, sa costedda is a dish that encapsulates all the freshness and aroma of the Mediterranean scrub. The name “sa costedda” derives from Sardinian and literally means “the rib.” It is believed that this name refers to the elongated shape of the focaccia, reminiscent of a rib. There are different variations of sa costedda, with the addition of other ingredients like olives, onions, or oregano. Sa costedda is perfect for any occasion:
Appetizer: Served warm or cold, it’s a great start for an outdoor lunch or dinner.
Snack: Ideal for a quick lunch break or a tasty snack.
Accompaniment: It goes perfectly with cured meats, cheeses, and salads, becoming a complete and delicious main dish.
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- Difficulty: Very Easy
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, All seasons
- Energy 336.07 (Kcal)
- Carbohydrates 62.42 (g) of which sugars 6.18 (g)
- Proteins 8.71 (g)
- Fat 7.10 (g) of which saturated 1.05 (g)of which unsaturated 0.51 (g)
- Fibers 5.11 (g)
- Sodium 1,043.44 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 3/4 cup semolina flour
- 2.2 lbs vine tomatoes (ripe)
- 15 leaves basil
- 2 cloves garlic (or 1 if you prefer)
- 2 tsp active dry yeast
- 3 tbsps extra virgin olive oil
- 15 leaves basil
- 1 tbsp salt
Tools
- 1 Bowl large
- Parchment Paper
- 1 Knife
Steps
First, cut the tomatoes into small pieces
Transfer to a bowl and add the chopped basil
Add the finely chopped garlic.
Add half of the all-purpose flour
and half of the semolina flour
Start kneading.
Add the rest of the all-purpose flour while continuing to knead and
the rest of the semolina flour
Mix everything.
Add the dry yeast
the salt
and the extra virgin olive oil.
Once mixed, cover with plastic wrap and let rest for 3 hours
After it has doubled, cover the large baking tray with parchment paper and pour the extra virgin olive oil
Pour the dough onto the tray
Spread the dough evenly; it should be thin
Another drizzle of extra virgin olive oil and bake in a preheated oven at 356°F fan-forced for 30/35 minutes, depending on your oven.
