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Sardinian Pane Carasau (Crispy Flatbread) with Olive Tapenade_001

Sardinian Pane Carasau (Crispy Flatbread) with Olive Tapenade

Indulge in the authentic taste of Sardinia with this traditional Pane Carasau recipe, served with a rich and flavorful olive tapenade. Perfect for a mezze platter or as an appetizer, this crispy flatbread will transport your taste buds to the Mediterranean.
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Prep Time 30 minutes
Cook Time 2 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Cuisine Italian, Mediterranean
Servings 6 servings
Calories 298 kcal

Equipment

  • Large mixing bowl
  • Kitchen towel
  • Baking stone or inverted baking sheet
  • Oven
  • Food processor

Ingredients
  

For Pane Carasau

  • 2 cups all-purpose flour (240g)
  • 1 cup semolina flour (167g)
  • 1 tsp salt (6g)
  • 3/4 cup warm water (180ml)
  • 1 tsp dry yeast (3g)

For Olive Tapenade

  • 1 cup pitted Kalamata olives (150g)
  • 2 tbsp capers (30g)
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped (8g)
  • 1 tsp lemon zest
  • 2 tbsp extra virgin olive oil (30ml)
  • Salt and pepper to taste

Instructions
 

  • In a large mixing bowl, combine all-purpose flour, semolina flour, and salt.
  • Dissolve yeast in warm water and let it sit for 5 minutes until frothy.
  • Gradually add the yeast mixture to the flour mixture, kneading until a smooth and elastic dough forms.
  • Cover the dough with a damp cloth and let it rise in a warm place for 1 hour until doubled in size.
  • Preheat the oven to 475°F (245°C) with a baking stone or inverted baking sheet inside.
  • Divide the dough into 6 equal portions and roll each piece out on a floured surface into very thin circles, about 10 inches in diameter.
  • Place one flatbread onto the preheated stone or baking sheet and bake for about 60-90 seconds, until it puffs up and starts to brown.
  • Flip the flatbread and bake for an additional 30 seconds.
  • Remove from oven and immediately wrap in a clean kitchen towel to keep soft. Repeat with the remaining dough.
  • In a food processor, combine olives, capers, minced garlic, parsley, and lemon zest.
  • Pulse until coarsely chopped.
  • While the processor is running, slowly drizzle in olive oil until the mixture becomes a spreadable paste.
  • Season with salt and pepper to taste.

Notes

Pane Carasau can be enjoyed fresh or stored in an airtight container for later use.
The flatbread should be extremely thin; if too thick, it will not crisp properly.
Olive tapenade can be made in advance and stored in the refrigerator for up to a week.
For added flavor, you can brush the Pane Carasau with olive oil and sprinkle with rosemary before baking.
Keyword Crispy Flatbread, Italian Flatbread, Mediterranean Diet, Olive Tapenade, Sardinian Pane Carasau, Traditional Sardinian Bread