This Carta Di Musica recipe brings the rustic charm of Sardinian flatbread to your kitchen in just over an hour. With its crispy, paper-thin texture and golden, blistered surface, each bite offers a satisfying crunch that pairs perfectly with dips, cheeses, or charcuterie. The dough, made with just a few simple ingredients, transforms into a versatile canvas for your favorite flavors.
In under 30 minutes of prep and 25 minutes of baking, you’ll create a snack or appetizer that’s as light as air yet deeply satisfying. The subtle nuttiness of the bread, enhanced by a hint of olive oil, makes it irresistible. Let it rest for 15 minutes, and you’ll have a treat that’s both elegant and effortless to share.
Ingredients for Carta Di Musica
- 2 cups (10 oz/284 g) all-purpose flour
- 1 cup (6 oz/170 g) semolina flour
- 2 tablespoons chopped rosemary (fresh or dried)
- 1 teaspoon salt
- 1 cup (8 fl oz/240 ml) water (adjust as needed for dough consistency)
- Olive oil, for rolling and brushing
- Flaky sea salt, for sprinkling (optional, for added flavor)
Step-by-Step Instructions
- Preheat the oven to 450°F (230°C). Place a baking stone, flat iron skillet, or baking sheet in the oven to heat up.
- In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, semolina flour, rosemary, and salt.
- Add the water and knead on medium speed for 8-10 minutes, until a smooth dough forms.
- Divide the dough into 12 equal balls (roughly 2 oz/58 g each). Place in a covered bowl and let rest for 15 minutes.
- Brush a work surface lightly with olive oil. Working with one ball at a time, roll the dough into a thin circle, about 8 inches (20 cm) in diameter.
- Brush the surface of the dough lightly with olive oil and sprinkle with a pinch of flaky sea salt (if using).
- Place the dough directly on the preheated baking stone or pan in the oven. Bake for 3-4 minutes, or until bubbled up and golden brown.
- Flip the dough and cook the other side for 2 minutes, or until golden.
- Transfer the baked cracker to a wire rack to cool. Repeat the rolling and baking process with the remaining dough.
- Once cooled, break the crackers into pieces and serve with cheeses or dips. Store leftovers in an airtight container for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Carta Di Musica with delicious accompaniments! Try spreading a layer of creamy goat cheese or ricotta on the crackers, then top with a drizzle of honey and a sprinkle of crushed pistachios. For a savory twist, pair them with olive tapenade, hummus, or a zesty tomato bruschetta. These toppings will add depth and flavor to your crispy creation.
Storage and Reheating Tips
To keep your Carta Di Musica fresh and crisp, store them in an airtight container at room temperature for up to 3 days. If they lose their crunch, pop them in a 350°F (175°C) oven for 2-3 minutes to revive their texture. Avoid storing them in the fridge, as moisture can make them soggy.
Recipe Variations to Try
Experiment with different flavors to make this recipe your own! Swap out the rosemary for thyme or oregano, or add a pinch of chili flakes for a spicy kick. For a cheesy twist, sprinkle grated Parmesan or Pecorino Romano on top before baking. The possibilities are endless!
Equipment Guidance for Success
Using a baking stone or flat iron skillet ensures even heat distribution and a perfectly crisp texture. If you don’t have either, a heavy-duty baking sheet works too—just preheat it in the oven. A rolling pin is essential for getting the dough paper-thin, and a pastry brush makes it easy to apply olive oil evenly.
Common Questions Answered
Wondering if you can make this dough ahead? Absolutely! Prepare the dough, wrap it tightly in plastic, and refrigerate for up to 24 hours. Let it come to room temperature before rolling. Can you freeze the baked crackers? Yes! Freeze them in a single layer, then transfer to a freezer-safe bag for up to 1 month. Reheat in the oven for best results.
Carta Di Musica Recipe
Equipment
- stand mixer
- dough hook
- baking stone
- flat iron skillet
- baking sheet
- wire rack
- airtight container
Ingredients
- 2 cups all-purpose flour 10 oz/284 g
- 1 cup semolina flour 6 oz/170 g
- 2 tablespoons chopped rosemary
- 1 teaspoon salt
- 1 cup water 8 fl oz/240 ml
- Olive oil for rolling and brushing
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat the oven to 450°F (230°C) and place a baking stone, flat iron skillet, or baking sheet in the oven while it’s heating.
- In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, semolina flour, rosemary, and salt.
- Add the water and knead on medium speed for 8-10 minutes, until a smooth dough is formed.
- Divide the dough into 12 equal balls (roughly 2 oz/58 g each). Place in a covered bowl, and let rest for 15 minutes.
- Brush a work surface with a touch of oil and, working with one ball of dough at a time, roll the dough into a circle as thin as possible, about 8 inches (20cm).
- Brush the surface of the dough lightly with olive oil and sprinkle with a pinch of flaky sea salt (if using).
- Place the dough directly on the baking stone or pan in the oven and bake for 3-4 minutes, or until bubbled up and golden brown. Flip and cook the other side for another 2 minutes, or until golden.
- Let cool on a wire rack while you roll and bake the remaining dough.
- Once ready to serve bread up the cracker and serve with cheeses or dips. Store in an airtight container for up to 3 days.
