![A stack of thin crispy Carta Di Musica is baked to golden brown perfection, sprinkled with flaky sea salt and herbs. Served on a white-red strip towel in a big white platter.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 2048 1365"></svg>)
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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Carta Di Musica is a crispy, delicate flatbread baked to golden brown perfection. Brushed with olive oil and sprinkled with flaky sea salt and herbs, it’s as delightful as a cracker or crouton. The dough is simple to make, and the flatbread bakes in minutes.
Carta di Musica is addictively crunchy, and because it’s cooked at high heat, the surface puffs up and ripples. It’s gorgeous as well as delicious. Break it up and serve with cheese and dip, charcuterie, or veggies–it will be your new favorite snack!
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!
Table of Contents
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.
Key Ingredients and Why
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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.
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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.
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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.
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Salt
- A pinch of flaky sea salt accents the flavor and gives a pleasant crunch.
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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
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Prep
Put the baking stone in the oven and preheat.
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Make the Dough
- Combine flours, salt, and rosemary in a large mixing bowl.
- Using a stand mixer with a dough hook, add water to the mixture and knead until smooth, about 9 minutes.
- Divide the dough into 12 pieces, and rest it in a covered bowl for 15 minutes.
- Roll each piece out into a thin 8-inch circle, brush with olive oil, and sprinkle with sea salt.
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Cook the Flatbread
- Bake the dough directly on the baking stone for 4 minutes, until bubbly.
- Using tongs, flip and cook on the other side for another 2 minutes.
- Cool on a wire rack.
![Step-by step instructions on how to make Carta di Musica: mix wet and dry ingredients separately then combine the two and knead until you get a smooth ball. Divide and roll the dough out using a rolling pin. Bake one at a time on a preheated stone or tray until golden brown and bubbly.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 2048 2048"></svg> "Carta Di Musica Recipe collage")
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.
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.
More Cracker and Flatbread Recipes
Prep Time 45 minutes mins
Cook Time 6 minutes mins
Master the unique Carta Di Musica from this recipe to enjoy an irresistible thin crispy traditional Italian flatbread perfect for snacking!
Author: Gemma Stafford
Servings: 12 crackers
Ingredients
- 2 cups (10 oz/284 g) all-purpose flour
- 1 cup (6 oz/170 g) semolina flour
- 2 tablespoons chopped rosemary
- 1 teaspoon salt
- 1 cup (8 fl oz/240 ml) water
- Olive oil, for rolling and brushing
- Flaky sea salt, for sprinkling (optional)
Instructions
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.
In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, semolina flour, rosemary, and salt.
Add the water and knead on medium speed for 8-10 minutes, until a smooth dough is formed.
Divide the dough into 12 equal portions, place in a covered bowl, and let rest for 15 minutes.
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).
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.
Let cool on a wire rack while you roll and bake the remaining dough.
Once ready to serve bread up the cracker and serve with cheeses or dips. Store in an airtight container for up to 3 days.