Calling all tomato lovers! This distinctive, Sardinian flatbread is an absolute bomb of tomato taste. The key behind the style can be what makes it so wholesome: it makes use of principally tomatoes and solely a small quantity of flour.
Not solely is “Sa Costedda” wholesome and one of the scrumptious focaccie we’ve ever tried, it’s additionally a lot simpler to make than most different focaccia and flatbread varieties. For a no-fuss, wholesome, simple recipe that’s assured to blow folks away, look no additional!
Like all Italian recipes, sa costedda relies on good substances. Keep away from utilizing flavorless or unripe tomatoes. If you happen to don’t have entry to essentially wonderful tomatoes, think about using cherry tomatoes which naturally are likely to pack an even bigger punch.
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Makes: One flatbread, serves 6
Prepare dinner Time: 4 to five hours, principally unattended
For this recipe, you will have:
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500 grams (17.5 ounces) tomatoes—about 4 medium tomatoes
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2 cloves garlic, diced
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Recent basil leaves, torn, to style (it’s exhausting to have an excessive amount of)
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Recent black pepper
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Further-virgin olive oil
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Salt
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150 grams (1 ¼ cups) semolina flour
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100 grams (about ¾ cup + 1 tablespoon) all-purpose flour
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4 grams (1 ½ teaspoons) energetic dry yeast
Roughly chop the tomatoes, however be sure you retain all of their juices. Mix the chopped tomatoes (plus the juice), garlic, basil leaves, a pinch of black pepper and a drizzle of olive oil in a big bowl. Season the tomatoes generously with salt (this would be the solely salt for the entire bread, so don’t skimp) and blend all collectively.
Add the flours and the yeast into the bowl and blend all of the substances by hand, barely squishing the tomatoes as you go. A really sticky dough will kind. In case your tomatoes are on the dry aspect, you’ll be able to add somewhat water till the dough turns into sticky and fairly moist (however not watery).
Accumulate the dough within the backside of the bowl, cowl the bowl with a clear towel, and let it rise at room temperature for 3 hours.
Grease the underside of a 10-inch (25 cm), or related, spherical non-stick baking pan with olive oil. Switch the risen dough into the pan and press it out evenly to fill the underside of the pan. Cowl the pan with a towel and let the dough rise once more for a further hour.
Preheat the oven to 395° F (200° C).
Drizzle the highest of the flatbread with olive oil and bake for 30 to 35 minutes, till the underside is cooked. Serve heat or at room temperature.
