Breads & Doughs, Snacks

Carta Di Musica Recipe

4.89 from 9 votes
Try our effortless Carta Di Musica Recipe. Savor cracker-like, paper-thin traditional Italian flatbread boasting aroma, baked in 6 minutes.
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.

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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?

  • 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

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

  1. 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.
  2. Add water: Add the water and knead on medium speed for 8-10 minutes, until a smooth dough is formed.

Step-by-step instructions on how to Make Carta di Musica: combine dry ingredients and wet ingredients then knead until a smooth dough is formed.

  1. 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.
  2. 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).

Step-by-step instructions on how to make Carta di Musica: 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).

Bake the Carta Di Musica

  1. 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.
  2. Let cool on a wire rack while you roll and bake the remaining dough.

Instructions on how to Bake the Carta Di Musica 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.

Serve and Store Carta Di Musica

  1. Once ready to serve bread up the cracker and serve with cheeses or dips.
  2. 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.

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.

More Cracker and Flatbread Recipes

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. 

Watch The Recipe Video!

Carta Di Musica Recipe

4.89 from 9 votes
Try our effortless Carta Di Musica Recipe. Savor cracker-like, paper-thin traditional Italian flatbread boasting aroma, baked in 6 minutes. 
Author: Gemma Stafford
Servings: 12 crackers
Prep Time 30 minutes
Cook Time 25 minutes
Rest for 15 minutes
Total Time 1 hour 10 minutes
Try our effortless Carta Di Musica Recipe. Savor cracker-like, paper-thin traditional Italian flatbread boasting aroma, baked in 6 minutes. 
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 balls (roughly 2 oz/58 g each). 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.

Recipe Notes

  • 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.

 

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Tom
Tom
2 days ago

Hi Gemma, Just made these. Your recipe is absolutely spot on!!!!!! I followed it to a tee and everything came out perfect. I’m trying to upload couple of photos but when I click to upload, it’s asking me to sign up or sign in, but when I click either one, nothing happens. I actually let the balls sit for over an hour (something came up and I couldn’t do them right away). Nothing happened. They just sat there under a glass bowl, waiting for me. With oily surface, they roll out exactly to 8 – 8 1/2″. I added a… Read more »

Sami
Sami
8 days ago

Hi Gemma, I have been looking for a nice crispy bread for all the dips I have been making. Gemma, can I substitute the semolina out for cornmeal? Don’t want to go to store just for semolina. I can hardly wait to make this,
Thank you
Sami

Tracy
Tracy
8 days ago

Can you use something other than semolina ?

Tom
Tom
8 days ago

Your recipe says to use a dough hook but your video uses the paddle. Does it matter?

Melissa
Melissa
4 months ago

Can the dough be frozen? How long can the dough be stored before baking either in the fridge or freezer?

Yesmean
Yesmean
9 months ago

Amazing – a real keeper

These are so delicious and addictive and should come with a warning label. I Used a pasta roller, so I got a consistent thickness. Cooked on my baking steel. I also got a larger number out of the batch. Many even made it to the dinner party. Will make again and again.

Christi
Christi
9 months ago

Can this be cook on a cast iron pan over a fire stove?

gloria
gloria
9 months ago

I don’t have a stand mixer. How can I make this by hand?

Patty
Patty
9 months ago

Can dried rosemary be used or should it be fresh?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook