This Sardinian focaccia is special because the dough contains no water: its softness and flavor come from the ripe tomatoes, which are added in cubes together with basil, garlic, oil and flours. The result is a soft, moist and very fragrant focaccia, perfect to enjoy warm or at room temperature.
Dice the ripe tomatoes and transfer them to a large bowl. Add the basil torn by hand, the grated garlic and the 30 g of extra-virgin olive oil.
Add the type 0 flour, the remilled durum wheat semolina and the dry brewer's yeast. Mix, then add the salt and continue until you have a soft, sticky dough.
Cover the bowl and let it rise for about 2 hours, or until doubled in volume.
Generously oil a rectangular 30 × 40 cm baking tray with extra-virgin olive oil. Pour in the dough and gently spread it with oiled hands until it covers the entire surface.
Using your fingertips, create the classic dimples all over the focaccia, then let it rise for another 1 hour.
Before baking, finish with a drizzle of extra-virgin olive oil and, if you like, add a sprinkle of oregano.
Bake in a preheated fan oven at 180 °C for 40-45 minutes,
It keeps at room temperature, well covered, for 1 day. To keep it softer, place it in a food bag or an airtight container for 2 days. You can also freeze it already portioned; when ready to serve, warm it in the oven for a few minutes.
Italia, Sardegna
| Energy (kcal) | 131.39 |
| Carbohydrates (g) | 22.51 |
| of which sugars (g) | 2.86 |
| Fat (g) | 2.84 |
| of which saturates (g) | 0.4 |
| Protein (g) | 4.17 |
| Fibre (g) | 1.66 |
| Salt (g) | 0.29 |
