SA COSTEDDA is a typical specialty of Villasimius. Few and simple seasonal ingredients and above all the peculiarity lies in the preparation: the dough is made without water, but with the juice and pulp of tomatoes. A very particular and delicious recipe, a thin and tasty tomato focaccia.
A kind of tomato focaccia/bread typical of this area of Sardinia which is very delicious, aromatic, super soft, and perfect for summer evenings.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 276.17 (Kcal)
- Carbohydrates 46.31 (g) of which sugars 4.46 (g)
- Proteins 7.71 (g)
- Fat 7.40 (g) of which saturated 1.01 (g)of which unsaturated 5.82 (g)
- Fibers 3.36 (g)
- Sodium 260.07 (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
SA COSTEDDA INGREDIENTS
- 1.3 lbs tomatoes
- 2 tbsp olive oil
- 1 onion
- 1 clove garlic
- to taste basil
- 1.5 cups semola rimacinata di grano duro (fine durum wheat semolina)
- 1.25 cups all-purpose flour
- to taste salt
- to taste dried oregano
- Half tsp sugar
- 0.18 oz fresh yeast
Tools
- 1 Baking Pan
SA COSTEDDA PREPARATION
Chop the onion and garlic and place them in a large bowl.
Cut the tomatoes into pieces and set their juice aside.
In a bowl, place the tomatoes with the chopped basil, oregano, salt, oil, and flours.
Dissolve the yeast in the tomato juice, add the sugar, and stir. Pour the yeast into the bowl with the tomatoes and mix everything by hand until you get a sticky dough.
Let the dough rise for at least 2 hours, well covered.
Oil a baking pan of 12×12 inches, spread the dough with a spatula, add a drizzle of oil, and bake at 374°F static for 45 minutes.
Great both hot and cold!
Adriana’s Advice
You can also omit the onion for a more delicate taste.
