Today a Sardinian recipe that I think I will replicate very soon, the Sa costedda original Sardinian focaccia. A simple focaccia but with an intense and unmistakable flavor. Originally from Villasimius, this focaccia is a classic of the Sardinian summer. Prepared with simple and genuine ingredients, such as ripe tomatoes, fresh basil, garlic and extra virgin olive oil, sa costedda is a dish that contains all the freshness and aroma of the Mediterranean scrub. The name “sa costedda” comes from the Sardinian and literally means “the rib”. It is thought that this name refers to the elongated shape of the focaccia, which resembles a rib. There are different variations of sa costedda, with the addition of other ingredients such as olives, onions or oregano. Sa costedda is perfect for any occasion.
Appetizer: serrved warm or cold, it is an excellent start to an outdoor lunch or dinner.
Snack: ideal for a quick lunch break or a tasty snack.
Accompaniment: it goes very well with cold cuts, cheeses and salads, becoming a complete and tasty single dish.
Ingredients
Tools
Steps
First cut the tomatoes into small pieces
Transfer to a bowl and add the chopped basil
Add the finely chopped garlic.
Add half of the flour 0
and half of the re-milled semolina flour
Start kneading.
Add the rest of the flour 0 always working
and the rest of the semolina flour
Mix everything together.
add the dry yeast
the salt
and the extra virgin olive oil.
Once everything is mixed together, cover with cling film and leave to rest for 3 hours
After doubling, cover the pan which must be large with baking paper and pour in the extra virgin olive oil 1
Pour the dough onto the pan
Distribute the dough well which must be thin
A drizzle of extra virgin olive oil again and cook in a hot oven at 180° fan assisted for 30/35 minutes.
It depends on your oven.
Varied doses for servings