This parchment-like Sardinian 'music paper' bread earned its name because it is very thin and creamy in colour, This method, though not strictly traditional, makes it easy to prepare. The bread is very moreish served with drinks.
Serves 3 slabs
250g semola, fine semolina, '00' or pasta flour
125ml tepid water
25ml olive oil, plus extra
6g fresh yeast or 3g dried
(1/2 a sachet)
fine sea salt
2 sprigs of rosemary
Make the dough by combining all ingredients except the salt and rosemary in a food processor or blend by hand. Turn out the dough onto a floured work surface and knead for 5-10 minutes or until it is even in colour and springy. Coat the surface of the dough in oil and leave in a bowl covered in cling film to prove for an hour in a warm place.
Preheat the oven to 220°C/425°F/gas mark 7. Remove from the fridge and divide into thirds. Roll out each piece as thinly as possible on a well-floured surface. It should be as thin as paper. Grease three baking trays with olive oil and transfer the rolled dough to the tray. Scatter over some salt and drizzle with olive oil and transfer the rolled dough to the tray.
Scatter over some salt and drizzle with olive oil. Bake for 7-10 minutes or until golden brown and crispy.
Remove from the oven and scatter over the rosemary and oil. Serve straightaway.
Buon appetito!
Copyright 2010 Easy Italian By Trend & Trade Italy
