Pane Carasau with Rosemary

Pane Carasau, Rosemary, Olives, Pecorino - sprinkled with Olsson's Sea Salt Flakes

I love Sardinia’s crisp flatbread, called carta di musica or, in dialect, pane carasau, especially the way chef Giovanni Pilu serves it, sprinkled with olive oil, salt and rosemary and crisped in the oven. Add a few olives, a chunk of Pecorino and your favourite aperitivo (here are mine) – and I just might forget about the rest of dinner!

Serves 2 as antipasti

Ingredients
  • 2 sheets pane carasau
  • Extra virgin olive oil, for drizzling
  • Salt flakes, to taste
  • 1 sprig rosemary, leaves picked
  • Olives, for serving
  • Pecorino Sardo, for serving
Method
  1. Preheat oven to 180°C.
  2. Place pane carasau on a baking tray.
  3. Brush with oil.
  4. Sprinkle with salt and rosemary.
  5. Bake for 5-8 minutes, until well coloured.
  6. Break into pieces and serve with olives, Pecorino and your favourite aperitivo (you’ll find recipes for some of mine here).
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