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4.84 from 6 votes
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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Carta Di Musica Recipe
Prep Time
30 mins
Cook Time
25 mins
Rest for
15 mins
Total Time
1 hr 10 mins
 

Master the unique Carta Di Musica from this recipe to enjoy an irresistible thin crispy traditional Italian flatbread perfect for snacking!

Servings: 12 crackers
Author: Gemma Stafford
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

  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.

  2. In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, semolina flour, rosemary, and salt.

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

  4. Divide the dough into 12 equal balls (roughly 2 oz/58 g each). Place in a covered bowl, and let rest for 15 minutes.

  5. 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).
  6. Brush the surface of the dough lightly with olive oil and sprinkle with a pinch of flaky sea salt (if using).
  7. 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.
  8. Let cool on a wire rack while you roll and bake the remaining dough.

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