We’re going into town for the peak of my birth month: yes, that’s right–it’s my birth WEEK!!
As a result, I’m trying to clean out the produce fridge before we leave Sideways Cottage. The clean-out included about a pound of tomatoes, so I decided to make a little pan of sa costedda, which is a kind of a tomato foccacia where (rather than water) the liquid from the tomatoes is what activates the flour.
And, in truth, ALL sa costedda is vegan so that title is a bit misleading.
This recipe is very quick and easy–once you chop the tomatoes, garlic, and herbs and mix in the dough and yeast, you just let it rest for four hours and then bake it!
Sa Costedda
So, first off, chop and add to a large bowl…
- 454 grams tomatoes—I used a mix of grape and roma
Cover with….
- sea salt
…and allow to sit for fifteen minutes or so until tomatoes release their liquid.
Add to the bowl….
- 2 cloves minced garlic
- a BIG bunch of chopped fresh basil leaves
- freshly ground black pepper
- a big glug of olive oil
Mix and add to the bowl….
- 150 grams semolina
- 100 grams AP flour
- 5 grams yeast
Mix with your hands until no dry flour is evident. The dough will be very shaggy.
Cover the bowl and leave for three hours.
Generously oil a nine-inch cake pan with olive oil and carefully shift the (very shaggy) dough into the pan. Cover and leave for another hour. Preheat oven 400F degrees.
After an hour, drizzle more olive oil on top and bake for 30 – 40 minutes–until top is nicely browned.
This bread is FIRE!!! SO freakin’ TASTY!!! Go make this right now!!!
Serve with a tasty salad!!
And the song of the day is Nick Cave & The Bad Seeds’ song, “Into My Arms” because it’s such a haunting and beautiful song.
Sideways Cottage... 