With its origins in Sardinia, this bread has been popularized recently by food writers such as Claudia Roden. Peter Chichester introduced it at the Epicurean, brushing it with lavender infused alive oil. I enjoy it sprinkled with parmesan and sea salt as part of an antipasto-style plate.
2 cups flour
2/3 cup (125 g) fine semolina flour
3/4 teaspoon sea salt
200-350 ml (9-12 fl oz) water
Extra virgin olive oil
Freshly grated Parmesan cheese
Combine the flours and salt. Slowly add the water; mixing until a smooth dough is achieved. Knead slightly, form into a ball and rest for 10 minutes.
Place a pizza stone in the oven and preheat to 220 degrees C/425 degrees F.
Divide the dough into 10 balls and roll each out on a lightly floured surface until paper thin.
Brush liberally with olive oil and place on the pizza stone one at a time to bake. Turn and remove when crisp and golden.
Brush again with olive oil and sprinkle with Parmesan and salt. The bread can be cut into manageable sizes before baking or broken into jagged shards once baked.
Simple, Stylish Recipes for the Home Chef
By Catherine Bell
Ten Speed Press, September 2000 Paperback, $19.95
200 pages, full-color
Recipe reprinted by permission.
This page created October 2000
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