Pane Guttiau – Authentic Sardinian Crispbread

This traditional Pane Guttiau, a Sardinian crispbread topped with olive oil, rosemary and salt, is a thinner variation of the Pane Carasau flatbread.

This recipe is part of a series on traditional breads from Sardinia, an island known for its remarkable longevity, where many people live to be over 100 years old.

Nestled among the mountains, Sardinians have preserved their traditional way of life, relying on homegrown food and crafting homemade bread as a staple of their diet.

This traditional flatbread from Sardinia has been a staple for local shepherds for centuries. Its durability and portability made it the perfect food for them to carry while away from home.

Pane Guttiau vs Pane Carasau

Pane Guttiau is a traditional Sardinian crispbread, known for its light, crunchy texture and simple yet flavorful toppings. It begins as Pane Carasau, a twice-baked flatbread made from durum wheat semolina, water, and salt.  Guttiau takes this classic bread a step further,  brushed with olive oil and sprinkled with salt and rosemary. The bread is then briefly baked or toasted again, which intensifies its crunch and aroma. This rustic yet refined bread reflects the simplicity and richness of Sardinian culinary traditions.

Why will you love this crisp classic Sardinia bread?

• Pane Guttiau takes traditional Pane Carasau to the next level, making it even tastier and more fulfilling.
• You can prepare Pane Carasau in advance and simply bake it with the toppings for a quick, fresh, and warm snack or dinner.
• Made with just a few simple ingredients, it offers a satisfyingly crispy texture that is sure to delight.

Ingredient to make parchment crackers

Durum Wheat

Durum wheat, also called semolina has been a staple in Italian cuisine for centuries. Especially in southern Italy, where the climate is ideal for its growth. Durum wheat has a higher gluten content than regular wheat, giving doughs more elasticity and structure. This makes it perfect for creating al dente pasta, pizza, and chewy yet crisp bread. Its slightly yellowish color and dense, tender texture contribute a unique crispiness. We also use this flour to make culurgiones, a traditional Sardinian dish.

Yeast

You can use active dry or instant yeast as a substitute for fresh yeast. Just be sure to activate dry yeast in warm water before mixing it into the dough.

Water

Salt

Rosemary

For rosemary, you can use both fresh or dried rosemary, just use it sparingly as it’s more concentrated in flavor.

If you have extra, don’t forget to make this rosemary tea to improve memory and other benefits; the most popular tea in Ikaria, another Blue Zone.

Olive Oil

Use the extra virgin olive oil for the best flavor and benefits.

Pane Guttiau – Sardinian flatbread Recipe

First step: Activate the yeast

In a small bowl, combine warm water and yeast. Allow it to sit for 5–10 minutes, or until it becomes frothy.

Second step: Make the dough

In a large bowl, mix together the durum wheat flour and salt. Pour in the activated yeast mixture and stir until the dough begins to form. Transfer the dough to a floured surface and knead for 8–10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.

Third step: Let the Dough Rise

Place the dough in a bowl, cover it with a damp cloth, and allow it to rise in a warm spot for 1–1.5 hours, or until it has doubled in size. The dough should feel crackly to the touch.

Fourth step: Shape the Flatbreads

Once the dough has risen, punch it down and divide it into 6–8 small balls. On a floured surface, roll each ball into a thin, round sheet, about 8–10 inches in diameter. Roll it as thin as possible.

Fifth step: First Bake

Preheat your oven to 400°F (200°C). Roll the dough out as thin as possible, ideally to a paper-thin sheet. Place the rolled-out dough on a baking sheet and bake for about 5 minutes, or until it puffs up into a balloon and turns lightly golden. Remove it from the oven.

Sixth step: Cut the Layers

Once removed from the oven, let the dough cool slightly. Cut it along the circumference to form two thin layers. Flip them so the porous sides face outward.

Seventh step: Second bake

Place the layers back into the oven on a baking sheet, and brush them generously with olive oil and salt. Sprinkle with rosemary and bake again at 400°F (200°C) for an additional 5-7 minutes, or until golden and crispy.

Once baked, remove the Pane Guttiau from the oven. Let it cool slightly before serving. Enjoy it as a snack or alongside a meal!

How to serve this thin Italian bread?

Pane Guttiau is an incredibly versatile product, and it makes a perfect addition to almost any meal!

Serve it on its own as a crispy snack with a drizzle of extra olive oil and a sprinkle of salt or rosemary.

Eat it with hummus, olive tapenade, or a simple tomato and basil dip for an appetizer or snack.

Serve it as a side to soups, salads, or Mediterranean dishes like pasta or grilled meats.

Top it with fresh or aged cheeses like pecorino, ricotta, or mozzarella for a simple, satisfying bite.

Spread it with honey, jam, or even ricotta cheese for a delightful breakfast treat.

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How long does this best pane guttiau last?

This Pane Guttiau recipe is best enjoyed warm, right after it’s removed from the oven. If you plan to store it for longer, let it cool completely before storing it in an airtight container without the olive oil and rosemary. When you’re ready to enjoy it, reheat in the oven and then add the olive oil and rosemary for the best flavor and crispiness.

It can last up to a year when kept dry and stored in a cool place. Its durability is one of the reasons it became a staple for Sardinian shepherds, as it could be easily carried on long journeys. To maintain its freshness, store it in an airtight container or a sealed bag to protect it from moisture.