Last time we were in Milano, they served us this amazing Sardinian bread in a restaurant. It’s an incredibly thin and crisp flatbread which tastes superb and is great to dip in high quality olive oil. As friends from the South of Italy that stayed over last weekend brought lots of our favourite olive oil, I took the chance to create some pane carasau at home. It was excellent!
What you need:
300 gr flour
1 tbsp fresh rosemary, finely chopped
a couple of twigs of fresh rosemary
1 tsp baking powder
3/4 tsp fine sea salt
approx. 1.3 dl water
80 ml olive oil, high quality (cold pressed extra vergine)
some of the same oil separately
coarse sea salt
Mix the flour, chopped rosemary and salt with the baking powder. Add water and oil and mix everything into a smooth dough. Divide into small portions and flatten one at a time into oval shape with the rolling pin until they are very, very thin. This is essential… make them as thin as you can. Pull it onto a baking tray lined with paper and spread some oil and sprinkle with seasalt and whole rosemary. Bake in the preheated oven at 225 degrees celsius for approx. 15 mins. Keep an eye on them as they are easy to burn. Once golden on the sides, pull them out and work on the next one. Always keep the rest of the pastry covered under foil and process each portion it shortly before it goes in the oven. Serve with a good olive oil and sliced Italian ham and wash down with prosecco.
Recipe source: Karin Messerli for annabelle
Recommended music while cooking this: Hamid Grandi – Corde
