Sa costedda (Sardinian Focaccia) 🍅🧄🌱

Name: Sa costedda (Sardinian Focaccia) 🍅🧄🌱
Total time: 15600 s
Yield: Serves 8 servings
Ingredients: 1 cup all-purpose flour (150 grams); 1 2/3 cups cherry tomatoes (250 grams); 2 1/2 teaspoons fresh baker's yeast (8 grams); 1 tablespoon extra virgin olive oil (15 grams); 1 teaspoon salt (5 grams); Fresh basil, to taste; Oregano, to taste

𝕌𝕟 𝕘𝕣𝕒𝕟𝕔𝕙𝕚𝕖𝕥𝕥𝕠 𝕚𝕟 𝕔𝕦𝕔𝕚𝕟𝕒🦀👨🏻‍🍳 @piero_balloi

Torino

Traditional Sardinian focaccia. These amounts are perfect for a baking pan about 8x10 inches (20x25 cm). You can also add half a chopped onion to the dough if you like.

𝕌𝕟 𝕘𝕣𝕒𝕟𝕔𝕙𝕚𝕖𝕥𝕥𝕠 𝕚𝕟 𝕔𝕦𝕔𝕚𝕟𝕒🦀👨🏻‍🍳 @piero_balloi

Torino

Traditional Sardinian focaccia. These amounts are perfect for a baking pan about 8x10 inches (20x25 cm). You can also add half a chopped onion to the dough if you like.

Saved

Ingredients

20 minutes + 4 hours resting

Serves 8 servings

1 cupall-purpose flour (150 grams)
1 2/3 cupscherry tomatoes (250 grams)
2 1/2 teaspoonsfresh baker's yeast (8 grams)
1 tablespoonextra virgin olive oil (15 grams)
1 teaspoonsalt (5 grams)
Fresh basil, to taste
Oregano, to taste

Saved

Steps

20 minutes + 4 hours resting

1

Dice the cherry tomatoes into small pieces. Toss them with the olive oil, oregano, and chopped basil. Dissolve the fresh yeast in the juice from the tomatoes and the oil, then add the flour.
2

Start kneading by hand, pressing the tomato pieces so they release their juice and combine with the flour. Then add the salt. The dough should be wet and a bit sticky.
3

Let the dough rise for 4 hours in a bowl covered with plastic wrap. Once it has more than doubled in size, spread it onto a well-oiled baking pan, press it down well, and let it rest for about 20 minutes.
4

Drizzle the top with olive oil and bake in a convection oven at 350°F (180°C) for 30–35 minutes. Remove from the oven and serve warm.