Pane Guttiau - Authentic Sardinian Crispbread

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

Prep Time20

Cook Time10

rising time1

Keyword: blue zone recipe, pane Carasau, Sardinia Blue Zone

Servings: people

Calories: 289kcal

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