Traditional pane frattau is a Sardinian speciality that layers crispy pane carasau with tomato sauce and pecorino cheese and tops it with poached egg.
This recipe is part of a series on traditional breads from Sardinia, an island known for its remarkable longevity, where many residents live well into their 90s and beyond 100.
In the heart of Sardinia, among the rugged mountains of Barbagia, local shepherds have long relied on simple, nourishing foods made from what they had on hand. Pane frattau is one such dish, a humble yet delicious way to make use of shards of pane carasau, the island’s iconic crisp flatbread.
What is Sardinian Pane Frattau?
Pane frattau (also known as pani frattau or pane fratau) is a traditional dish from Sardinian cuisine where layers of softened pane carasau are topped with tomato sauce, grated pecorino cheese, and a poached egg. Originally a frugal meal for shepherds and farmers, it has since become a beloved dish throughout the island.
History of Pane Frattau
According to legend, pane frattau was created for a royal visit by King Umberto I of Italy (1). But its roots are likely much older, with similar preparations involving bread soaked in broth or water dating back to Ancient Rome. For Sardinians, it was simply a clever and tasty way to use every last bit of their precious bread, even the crumbs left in their bags.
Pane Frattau vs Pane Carasau bread
Pane carasau, also known as “carta da musica” for its paper-thin texture, is a crisp, twice-baked flatbread originally made for shepherds who needed long-lasting food while away from home. Pane frattau takes this humble bread and transforms it into a comforting dish by layering the crispbread with tomato sauce, poached egg and some grated pecorino cheese. While you can eat pane carasau on its own or with rosemary and olive oil (pane guttiau), pane frattau turns it into a warm meal that repurposes staple ingredients into something greater.
Ingredients to make Pane Frattau
If you’d like to make this recipe entirely from scratch, like I do, you’ll need to start by preparing pane carasau, traditional Sardinian flatbread. Alternatively, you can usually find it online or at a specialty Italian food store.
Durum Wheat
Durum wheat, also known as semolina has been a cornerstone of Italian cooking for centuries, especially in the sun-drenched regions of southern Italy, where it thrives. With its high gluten content, this flour gives dough exceptional elasticity and strength, making it ideal for al dente pasta, crispy pizza, lasagna, culurgiones and chewy flatbreads.
Yeast
You can substitute fresh yeast with active dry or instant yeast. If using active dry yeast, make sure to dissolve it in warm water first before adding it to the dough.
Water
Salt
Layers Ingredients
Tomato Sauce
You can use passata or other tomato puree you can buy, or make your own tomato sauce from scratch.
Pecorino Cheese
aged Pecorino Sardo is the best choice. Salty Italian cheese made from sheep’s milk has a sharp and tangy flavor and often appears in Sardinian dishes. If you need a substitute, use Parmesan, Grana Padano, or aged Asiago.
Poached Egg
When poaching eggs, using the freshest eggs possible is key. Fresh eggs hold their shape better, while older eggs tend to have whites that spread and separate from the yolk.
Use one egg on top per person, and make sure that the yolk remains runny for the perfect poached egg.
Vegetable Brooth
You can use any stock (vegetable, mutton, beef) or even water to soak the layers of pane carasau
Pane Frattau Recipe
First step: Start with pane Carasau
Start by activating the yeast in warm water for 5–10 minutes, until frothy. In a large bowl, combine durum wheat flour and salt, then mix in the activated yeast to form a dough. Knead on a floured surface until smooth and elastic. Cover and let it rise in a warm place for 1–1.5 hours, or until doubled in size. Punch the dough down, divide it into small balls, and roll each one into a very thin round sheet. Bake at 400°F (200°C) until it puffs and turns golden. Let it cool slightly, cut each puffed sheet into two thin layers, and return to the oven to bake again until crisp.
Second step: Prepare simple tomato sauce
Heat 1–2 tablespoons of olive oil in a saucepan. Sauté 1–2 finely chopped garlic cloves until fragrant. Add 400–500 g of chopped fresh tomatoes (or canned), a pinch of salt, and a few basil leaves. Simmer for 15–20 minutes, stirring occasionally, until the sauce thickens. Blend for a smooth consistency, if desired.
Third step: Assemble
Warm the stock in a large pot – enough to fit the sheets of pane carasau. Dip each sheet into the hot stock for a few seconds to soften it. Place the softened bread on a plate over a spoonful of tomato sauce, then top with more sauce and grated Pecorino cheese. Repeat until you get three layers of bread, sauce, and cheese.
Fourth step: Poach the Eggs
Crack an egg into a small bowl. Under medium heat, bring the broth to a gentle simmer and swirl it to create a vortex. Carefully slide the egg into the center and cook for about 2 minutes, until the white is set. If the swirling slows, give it another gentle stir. Use a slotted spoon to lift it and place the poached egg on top of the sardinian bread. Serve immediately with a sprinkle of Pecorino cheese and drizzle of olive oil.
How to Store Pane Frattau
Pane Frattau is best enjoyed fresh, right after assembling. Because the bread softens quickly with the broth and sauce, it’s not ideal for storing or freezing. For the best texture and flavor, make and serve it immediately.
Variations on the Pane Frattau from Sardinia
While the traditional Pane Frattau is made with tomato sauce and Pecorino cheese topped with a poached egg, there are a few delicious variations:
With ragù: Use a light meat ragù instead of plain tomato sauce for a richer version.
Add onion: Sauté finely chopped white onion in olive oil before adding the tomatoes to deepen the flavor.
Add some veggies: Include layers of sautéed greens, zucchini, or mushrooms for more texture and nutrition.
Make it spicy: Add a pinch of dried chili flakes or fresh chopped chili.
Pane Frattau – Sardinian Recipe with Carasau Bread
Equipment
- Rolling Pin
Ingredients
To Make Pane Carasau
- 300 g durum wheat flour semolina
- 3 g yeast fresh
- 160 ml water
- 1 teaspoon salt
- 1 cup Vegetable Brooth to soak the layers of pane carasau
To Make Tomato Sauce
- 2 tbsp olive oil extra virgin
- 1 onion chopped
- 2 cloves garlic halved
- 4 tomatoes large
- ¼ cup basil fresh torn in half
- salt to taste
Topping
- Pecorino cheese grated
- 4 Eggs fresh
Instructions
- Start by activating the yeast in warm water for 5–10 minutes, until frothy. In a large bowl, combine durum wheat flour and salt, then mix in the activated yeast to form a dough. Knead on a floured surface until smooth and elastic. Cover and let it rise in a warm place for 1–1.5 hours, or until doubled in size. Punch the dough down, divide it into small balls, and roll each one into a very thin round sheet. Bake at 400°F (200°C) until it puffs and turns golden. Let it cool slightly, cut each puffed sheet into two thin layers, and return to the oven to bake again until crisp.300 g durum wheat flour, 3 g yeast, 160 ml water, 1 teaspoon salt
- Heat 1–2 tablespoons of olive oil in a saucepan. Sauté 1–2 finely chopped garlic cloves until fragrant. Add 400–500 g of chopped fresh tomatoes (or canned), a pinch of salt, and a few basil leaves. Simmer for 15–20 minutes, stirring occasionally, until the sauce thickens. Blend for a smooth consistency, if desired.2 tbsp olive oil extra virgin, 1 onion, 2 cloves garlic, 4 tomatoes, ¼ cup basil fresh, salt to taste
- Warm the stock in a large pot – enough to fit the sheets of pane carasau. Dip each sheet into the hot stock for a few seconds to soften it. Place the softened bread on a plate over a spoonful of tomato sauce, then top with more sauce and grated Pecorino cheese. Repeat until you get three layers of bread, sauce, and cheese.1 cup Vegetable Brooth , Pecorino cheese
- Crack an egg into a small bowl. Under medium heat, bring the broth to a gentle simmer and swirl it to create a vortex. Carefully slide the egg into the center and cook for about 2 minutes, until the white is set. If the swirling slows, give it another gentle stir. Use a slotted spoon to lift it and place the poached egg on top of the sardinian bread. Serve immediately with a sprinkle of Pecorino cheese and drizzle of olive oil.4 Eggs
