Sa Costedda: the traditional Sicilian tomato focaccia

Sa Costedda – the traditional Sicilian tomato focaccia

Sa Costedda (or “saccosdetta”) is a humble dish from the Sicilian peasant tradition, especially from the inland Agrigento area.

The name seems to derive from a dialect phrase meaning “what is said” or “what is seasoned,” referring to a dish made with whatever’s available, often leftover or garden ingredients.

It’s a simple focaccia, similar to a rustic “sfincione” but without onions or anchovies, where raw tomatoes cook directly in the dough. Basil, garlic, and extra virgin olive oil give it a strong summer aroma.

Traditionally prepared at home during holidays or bread-making days, to use the heat of the wood-fired oven. 🍽️ Serves: 1 tray 30 x 40 cm ⏲️ Time: 3 hours 🧺 Ingredients:

• 1 kg ripe tomatoes (tipo "perini" or "datterini")

• 300 gr semolina flour

• 150 gr flour type “0”

• 5 gr dry active yeast

• 3 tbsp extra virgin olive oil

• 10 fresh basil leaves

• 1 garlic clove

• Salt, to taste

• Freshly ground black pepper, to taste

🥣 Instructions: 1. Prepare the tomatoes

Chop the ripe tomatoes into small pieces and place them in a large bowl. Sprinkle with salt and squeeze them with your hands to break them down. Let them rest for 5 minutes so they release some of their juices and deepen in flavor.

2. Season the tomatoes

Add the garlic, basil leaves, and black pepper. Drizzle in the olive oil (about 3 tablespoons) while stirring gently, until everything is well combined.

3. Add yeast and let rise

Mix the dry yeast directly into the tomato mixture. Stir thoroughly so the yeast dissolves and is evenly distributed. Cover the bowl with plastic wrap and a clean kitchen towel, then let it rise for 1,5 to 2 hours in a warm, draft-free spot.

4. Prepare the baking tray

Line a 30x40 cm baking tray with parchment paper. Brush or spread a little olive oil over the base. When the dough has risen, pour it into the tray and spread it evenly with lightly oiled hands, covering the entire surface.

5. Bake

Bake in a preheated oven at 200°C (static) for 45–50 minutes, until the top is golden and the bottom is crisp. For extra crunch, switch to fan mode for the last 5 minutes. 6. Serve

Let it cool slightly before slicing into squares or rectangles. Delicious warm or at room temperature. 💡 Tips:

• Use ripe, meaty tomatoes for the best flavor.

• After 45 minutes, check the bottom by lifting a corner with a spatula—it should be golden brown.

• Even better the next day—reheat gently in the oven or enjoy cold.