Carta Di Musica Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Dive into our Carta Di Musica Recipe, where simplicity meets exceptional flavor. This Italian creation, capturing a delightful fusion of flatbreads and crackers, offers a versatile canvas for culinary exploration.

• Cracker-like Crunch: Indulge in the satisfying crispness, harmonizing the finest textures.
• Fragrant Aromas: Immerse yourself in the tantalizing scents of freshly baked herbs and golden perfection.
• Effortless Enjoyment: Carta Di Musica is prepared in 30 minutes without proofing and baked in just 6 minutes, offering homemade goodness without the hassle.
• Versatile Pairings: Perfect with cheeses, dips, charcuterie board, or on its own, adding Italian flair to any occasion.

If you love this recipe, you won’t want to miss out on these equally delicious choices: Flatbread Recipe with Only 3 Ingredients, Homemade Olive Oil Matzah Crackers, Traditional Indian Roti, 3-Ingredient Gluten Free Flatbread,  and Whole Wheat Tortillas!

IMPORTANT NOTE: This recipe was improved and updated on 6/13/2024, to include a new STEP-BY-STEP tutorial video, substitutes for key ingredients, and more Pro Chef Tips. 

Table of Contents

• What is Carta Di Musica?
• Tools You Need
• Key Ingredients and Why
• How to Make Carta di Musica
• Can I Make Carta di Musica in Advance?
• How to Store Carta di Musica
• FAQs
• Gemma’s Pro Chef Tips
• More Cracker and Flatbread Recipes

What is Carta di Musica?

• Carta di Musica is Italian for “sheet music,” and this flatbread is as delicate and thin as a crisp, fresh sheet of paper. It’s a traditional food on the Mediterranean island of Sardinia and was carried by shepherds because it lasted for the long days and nights they spent in the hills.
• It’s still popular today in Sardinia and other parts of the world because its crunchy texture and versatile toasty flavor make it a perfect accompaniment to a variety of foods.

Tools You Need

• Baking stone/pizza stone or cast iron skillet or baking sheet
• Stand mixer with a dough hook
• Measuring cups and measuring spoons
• Pastry brush
• Rolling pin
• Tongs
• Wire rack

Key Ingredients and Why

• Semolina flour

  • Made from durum wheat, semolina is yellower in color and coarser texture than all-purpose flour.
  • Semolina flour has a high protein content (13%), giving this flatbread its sturdy texture.
  • It has a nutty, earthy taste, and is widely used in Italy for pasta.
  • Alternatively, you can use whole wheat flour.

• All-purpose flour

  • The lower-protein content of all-purpose flour makes the flatbread dough easier to work with and gives the flatbread a bit of tenderness.
  • All-purpose flour helps mellow the flavor, taking down the more intense taste of the semolina flour.
  • Alternatively,  you can use bread flour. Add more water as needed until you get a smooth dough. The result will be more elastic an chewier.

• Rosemary

  • Rosemary a Mediterranean herb commonly used in Carta di Musica.
  • In this recipe, you work rosemary into the dough to add a fragrant, piney, earthy note to the flatbread.

• Salt

  • A pinch of flaky sea salt accents the flavor and gives a pleasant crunch.

• Olive oil

  • The satisfyingly rich, fruity taste of olive oil is a must in this Mediterranean recipe.
  • Brush the dough with olive oil before cooking at high heat. It will give the flatbread a deep golden brown color and a shatteringly crisp texture.

How to Make Carta di Musica

Prep

1. Preheat the oven to 450°F (230°C) and place a baking stone, flat iron skillet, or baking sheet in the oven while it’s heating.

Make the Dough

2. Mix dry ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, semolina flour, rosemary, and salt.
3. Add water: Add the water and knead on medium speed for 8-10 minutes, until a smooth dough is formed.

2. Rest the dough: Divide the dough into 12 equal balls (roughly 2 oz/58 g each). Place in a covered bowl, and let rest for 15 minutes.
3. Shape the dough:
   • Brush a work surface with a touch of oil and, working with one ball of dough at a time, roll the dough into a circle as thin as possible, about 8 inches (20cm).
   • Brush the surface of the dough lightly with olive oil and sprinkle with a pinch of flaky sea salt (if using).

Bake the Carta Di Musica

6. Place the dough directly on the baking stone or pan in the oven and bake for 3-4 minutes, or until bubbled up and golden brown. Flip and cook the other side for another 2 minutes, or until golden.
7. Let cool on a wire rack while you roll and bake the remaining dough.

Serve and Store Carta Di Musica

8. Once ready to serve bread up the cracker and serve with cheeses or dips.
9. Store in an airtight container for up to 3 days.

Gemma’s Pro Chef Tips

• Brush your workspace with olive oil before working with the dough to prevent the dough from sticking.
• Sprinkle other spices such as sesame seeds, fennel seeds, basil, etc. on top for added flavor.
• Let the dough rest for at least 15 minutes before rolling it out.
• If you want smaller crackers, you can break them once they’re baked and cooled.
• Serve this cracker on a cheeseboard or with some dips like hummus and pesto.

Can I Make Carta di Musica in Advance?

Carta di Musica is at its crispy best the day it’s made.

How to Store Carta di Musica

Keep the crackers in an airtight container at room temperature for a week.

FAQs

What can I use if I don’t have a baking stone?

You can use a sheet pan or a large cast iron skillet.

What can I use instead of semolina flour?

• For making the dough in recipes like this one, the best substitute for semolina is bread flour or whole wheat flour because of the high protein content.
• For dusting purposes, corn meal has the most similar consistency.

More Cracker and Flatbread Recipes

• Flatbread Recipe with Only 3 Ingredients
• Homemade Olive Oil Matzah Crackers
• Traditional Indian Roti
• 3-Ingredient Gluten Free Flatbread
• Whole Wheat Tortillas

IMPORTANT NOTE: This recipe was improved and updated on 6/13/2024, to include a new STEP-BY-STEP tutorial video, substitutes for key ingredients, and more Pro Chef Tips. 

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