Sardinian rosemary flatbread

2017/07/11 - Written by Vanessa Gianfrancesco
Sardinian rosemary flatbread. Photo by Daniele Tomelleri

     

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Just like its pasta, Sardinia’s bread is one of a kind. Pane carasau, which resembles a circular flatbread, has a shelf life of one year. It was traditionally made for shepherds who had long ways to travel. What I love about this bread is that it has a light, crispy texture and can be made in either a sweet or salty variation because it lends itself well to seasonings. The recipe below is my version of this bread featuring rosemary, parsley and garlic. Beyond the fact that it’s easy to make, this bread is extremely versatile. Enjoy as is, top it with fresh tomatoes and herbs, or crumble it over salads.

Ingredients:

(Yields 8-10 pieces of bread / rende 8-10 pezzi di pane)

• 1 package instant dry yeast / pacco di lievito secco di birra istantaneo

• 1 ½ cups warm water / acqua tiepida

• ½ tsp sugar / cucchiaino di zucchero

• 1 ½ cups all-purpose flour / farina multiuso

• 1 ½ cups semolina flour / farina di semola

• 1 tsp salt / cucchiaino di sale

• 1 tbsp fresh rosemary, finely chopped / cucchiaio di rosmarino fresco, tritato finemente

• Olive oil cooking spray / Olio spray da cucina

Instructions:

In a small bowl, combine the warm water and the yeast. Add in the sugar. In a large bowl, add in the flours, salt, rosemary and garlic powder. Mix together. Form a well in the middle of the bowl. Add in the liquid yeast mixture and combine with the flour until all the ingredients can be formed into a ball. Knead the dough for about 5 minutes. Cover the bowl with plastic wrap and set in a warm place for about 45 minutes. Preheat your oven to 450° F. Remove the dough from the bowl and cut into 10-12 equal balls. Roll out each piece of dough as thinly as you can making sure the dough does not break apart. Line a baking sheet with parchment paper. Place the thin sheets of dough one at a time on the baking sheets and spray with olive oil spray. Place in the oven 6 to 8 minutes until the flatbreads blister and slightly brown. Remove from the oven and place on a flat surface to cool.

In una ciotola piccola, unire l’acqua tiepida e il lievito di birra. Aggiungere lo zucchero. In una grande ciotola, versare le farine, il sale, il rosmarino e la polvere d’aglio. Amalgamare. Formare una fontana al centro della ciotola. Aggiungere il composto liquido di lievito di birra e mescolare assieme alla farina finché è possibile formare un panetto con tutti gli ingredienti. Lavorare l’impasto per circa 5 minuti. Coprire la ciotola con della pellicola trasparente e lasciar riposare in un luogo tiepido per circa 45 minuti. Preriscaldare il forno a 450° F. Rimuovere l’impasto dalla ciotola e suddividere in 10-12 panetti di uguale dimensione. Stendere ogni panetto affinché sia il più sottile possibile, assicurandosi di non rompere l’impasto. Coprire una teglia da forno con carta forno. Posizionare le sfoglie dell’impasto una alla volta sulla teglia e spruzzare con olio di oliva. Infornare per 6-8 minuti finché il pane non fa bolle d’aria e si dora. Sfornare e posizionare su una superficie piatta per farlo raffreddare. 

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