Sa Costedda Tomato Focaccia

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
373.61 Kcal
calories per serving
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  • 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.

Author image

in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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