📝 About This Recipe
Hailing from the rugged landscapes of Sardinia, Carta di Musica—or 'Sheet Music'—is a legendary flatbread rolled so thin you could read a musical score through it. These ethereal, shatteringly crisp shards are crafted from golden durum semolina, offering a nutty, toasted flavor that captures the essence of the Mediterranean sun. Traditionally baked by shepherds for its long shelf life, this elegant cracker is the ultimate vessel for fine cheeses, cured meats, or a simple drizzle of emerald-olive oil.
🥗 Ingredients
The Dough
- 500 grams Semola Rimacinata (Fine Durum Wheat Flour) (Look for 'rimacinata' or twice-milled for the finest texture)
- 250 ml Warm Water (Approximately 100°F (38°C))
- 1 teaspoon Fine Sea Salt
- 1/2 teaspoon Active Dry Yeast (Just enough to provide a light lift)
- 1 tablespoon Extra Virgin Olive Oil (Plus extra for the traditional 'Guttiau' finish)
The Traditional Topping (Pane Guttiau Style)
- 2 tablespoons Flaky Sea Salt (Maldon) (For finishing)
- 3 sprigs Fresh Rosemary (Finely minced)
- 1/4 cup High-Quality Extra Virgin Olive Oil (For brushing before the second bake)
👨🍳 Instructions
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1
In a small bowl, dissolve the active dry yeast in the warm water and let it sit for about 5-10 minutes until slightly foamy.
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2
On a clean work surface or in a large bowl, mound the semolina flour and create a wide well in the center. Pour the yeast mixture, olive oil, and sea salt into the well.
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3
Using a fork, gradually pull the flour from the inner walls of the well into the liquid until a shaggy dough forms. Begin kneading by hand for 10-12 minutes until the dough is smooth, elastic, and quite firm.
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4
Shape the dough into a smooth ball, place it in a lightly oiled bowl, and cover with a damp cloth. Let it rest at room temperature for 45-60 minutes to allow the gluten to relax.
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5
Preheat your oven to 450°F (230°C). If you have a baking stone or steel, place it on the middle rack; otherwise, use two heavy-duty baking sheets inverted.
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6
Divide the rested dough into 10-12 equal pieces (roughly the size of a golf ball). Keep the pieces covered with a cloth to prevent them from drying out.
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7
On a lightly floured surface, roll each ball out into a very thin circle. The dough should be translucent—aim for a diameter of about 10-12 inches.
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8
Carefully transfer one dough circle onto the hot baking stone or preheated baking sheet. Bake for 1-2 minutes; it should puff up like a pita bread.
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9
Remove the puffed bread from the oven. While still hot, use a sharp knife to carefully slice around the edge to separate the two layers, creating two very thin sheets.
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10
Stack these thin sheets under a clean towel and repeat the process with the remaining dough balls.
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11
For the final crisping (Pane Guttiau style), brush each thin sheet lightly with olive oil and sprinkle with minced rosemary and flaky sea salt.
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12
Place the sheets back in the oven for 2-3 minutes until they are golden brown and perfectly crisp. Watch closely, as they burn quickly!
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13
Allow to cool completely on a wire rack. They will become even crispier as they reach room temperature.
💡 Chef's Tips
Use a pasta machine if you struggle to get the dough thin enough by hand; start at the widest setting and go down to the second-to-last setting. Ensure your oven and baking stone are fully preheated; the thermal shock is what creates the 'puff' necessary to separate the layers. If the dough keeps springing back while rolling, let it rest for another 10 minutes to further relax the gluten. Store the finished crackers in an airtight container or a sealed bag; they will stay fresh and crisp for up to two weeks. Don't skip the 'rimacinata' flour; regular all-purpose flour will not provide the same signature snap and nutty flavor.
🍽️ Serving Suggestions
Serve alongside a wedge of sharp Pecorino Sardo and a dollop of bitter honey. Pair with a chilled glass of Vermentino di Sardegna for an authentic island experience. Use as a base for 'Pane Frattau' by layering with tomato sauce, poached eggs, and grated cheese. Serve as an elegant appetizer with a platter of Prosciutto di Parma and marinated artichokes. Crack into large shards and serve with a creamy whipped ricotta and lemon zest dip.