I want to bid farewell to summer with a recipe that, for me, is the symbol of summer. Sa Costedda!! Do you know it?? Sa Costedda is the typical Sardinian focaccia, specifically from Villasimuis, with tomatoes and basil. The peculiarity of this focaccia is that it is made without water, but is kneaded with the juice of the tomatoes. In fact, for this focaccia, you need very ripe and juicy tomatoes. We are familiar with the combination of tomatoes and basil, and this focaccia has tomatoes and basil as its main ingredients. Let’s see how to prepare it.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.2 lbs very ripe and juicy tomatoes
- plenty of fresh basil
- 1 clove minced garlic
- 1/2 onion
- 3 tbsps extra virgin olive oil
- 4 cups remilled durum wheat semolina
- 1 tsp dried yeast (or 10 g fresh)
Tools
- Bowl glass
- Baking pan
- Spatula
- Cling Film
- Parchment Paper
Steps
Wash the tomatoes thoroughly and dice them. Place them in a bowl with the onion and minced garlic and give it a good mix.
Adjust salt and add the oil and torn basil, and mix again.
Finally, add the semolina and the yeast.
Mix well with your hands, squeezing the tomatoes to release all their juice. Cover with cling film and let rest for about 2 or 3 hours.
Line a baking tray with parchment paper, add a drizzle of oil, and transfer the dough, spreading it out well.
Add a drizzle of oil and bake for about 30 minutes at 392°F
