Sa Costedda tomato focaccia or bread and tomatoes, cun tamata, it has many names. I am Sicilian, but I greatly appreciate Italian cuisine in all its regions. Then, anything that is pizza, focaccia, and anything else with tomatoes and leavened dough I cannot help but replicate and try. This is my version with onions, but the original Villasimius focaccia is without onions, only with garlic and basil. I also tried preparing it without, but the version with onions was the most appreciated.

- Rest time: 3 Hours 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Sardinia
- Seasonality: Summer, All Seasons
- Energy 373.61 (Kcal)
- Carbohydrates 61.92 (g) of which sugars 4.72 (g)
- Proteins 9.78 (g)
- Fat 10.08 (g) of which saturated 1.45 (g)of which unsaturated 0.46 (g)
- Fibers 4.24 (g)
- Sodium 783.14 (mg)
Indicative values for a portion of 180 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
- 1.1 lbs tomatoes (ripe)
- 1 onion
- 5 sprigs basil
- 1 clove garlic
- 1.25 cups semolina flour
- 1.25 cups all-purpose flour
- 3 tbsp extra virgin olive oil
- 2 tsp dry yeast
- 1.5 tsp salt
Tools
- Baking sheet
- Bowl
- Vegetable Slicer
- Spoon
- Kitchen Scale
- Cocktail Strainer
Steps
After 3 hours, pour onto the oven pan greased with oil, sprinkle also with oil on top and let rest for 30 minutes. Bake at 350°F for 30 minutes.
Using the vegetable slicer, I reduced the onion to small cubes.
I also chopped the basil.
And combined them in a large bowl.
Always with the vegetable slicer, I reduced the ripe tomatoes to small pieces and seasoned them immediately with a good pinch of salt.
I spread the tomatoes and onion in the bowl and placed the yeast in the center.
And with a spoon, stirring quickly, I dissolved it with the tomato juice.
I also added the oil to the center of the tomatoes.
Gradually, I add the two flours.
And I mix everything with the spoon.
I form a dough with all the ingredients.
I cover them and let them rise until doubled, it will take at least 3 hours.
Parchment paper over the tray greased with plenty of oil and pour the sa costedda mixture. Cover and let rise for another 30 minutes.
Brush again with extra virgin olive oil and it’s ready to go into the oven at 375°F for 30 minutes.
Very fragrant and crispy outside.
Sa costedda tomato focaccia ready without the addition of water.
Advice
I’d like to recommend a flatbread with olives and rosemary that contains no yeast and requires no resting.
https://blog.giallozafferano.it/vaipinacucina/schiacciatine-alle-olive-e-rosmarino/
https://blog.giallozafferano.it/vaipinacucina/schiacciatine-alle-olive-e-rosmarino/
FAQ (Questions and Answers)
Can I make the sa costedda tomato focaccia without onions?
Of course, in fact, the original recipe does not have onions in its ingredients.