Sa Costedda | Sardinian Tomato Flatbread

Calling all tomato lovers! This unique, Sardinian flatbread is an absolute bomb of tomato flavor. The secret behind the taste is also what makes it so healthy: it uses mostly tomatoes and only a small amount of flour.

Sa Costedda | Sardinian Tomato Flatbread

Not only is “Sa Costedda” healthy and one of the most delicious focaccie we’ve ever tried, it’s also much easier to make than most other focaccia and flatbread varieties. For a no-fuss, healthy, easy recipe that is guaranteed to blow people away, look no further!

A Note on Tomatoes

Like all Italian recipes, sa costedda depends on good ingredients. Avoid using flavorless or unripe tomatoes. If you don’t have access to really amazing tomatoes, consider using cherry tomatoes which naturally tend to pack a bigger punch.

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SA COSTEDDA RECIPE

Makes: One flatbread, serves 6

Cook Time: 4 to 5 hours, mostly unattended

For this recipe, you will need:

• 500 grams (17.5 ounces) tomatoes—about 4 medium tomatoes

• 2 cloves garlic, diced

• Fresh basil leaves, torn, to taste (it’s hard to have too much)

• Fresh black pepper

• Extra-virgin olive oil

• Salt

• 150 grams (1 ¼ cups) semolina flour

• 100 grams (about ¾ cup + 1 tablespoon) all-purpose flour

• 4 grams (1 ½ teaspoons) active dry yeast

Roughly chop the tomatoes, but be sure to retain all of their juices. Combine the chopped tomatoes (plus the juice), garlic, basil leaves, a pinch of black pepper and a drizzle of olive oil in a large bowl. Season the tomatoes generously with salt (this will be the only salt for the whole bread, so don’t skimp) and mix all together.

Add the flours and the yeast into the bowl and mix all the ingredients by hand, slightly squishing the tomatoes as you go. A very sticky dough will form. If your tomatoes are on the dry side, you can add a little water until the dough becomes sticky and quite wet (but not watery).

Collect the dough in the bottom of the bowl, cover the bowl with a clean towel, and let it rise at room temperature for 3 hours.

Grease the bottom of a 10-inch (25 cm), or similar, round non-stick baking pan with olive oil. Transfer the risen dough into the pan and press it out evenly to fill the bottom of the pan. Cover the pan with a towel and let the dough rise again for an additional hour.

Preheat the oven to 395° F (200° C).

Drizzle the top of the flatbread with olive oil and bake for 30 to 35 minutes, until the bottom is cooked. Serve warm or at room temperature.

Buon appetito!