Carta Musica

Name: Carta Musica
Cuisine: Irish
Ingredients: 450–510 ml tepid water, plus more if needed; 2–4 tablespoons olive oil; pinch of flaky sea salt; extra virgin olive oil, for brushing; 14 g salt; 680 g strong white flour; 1 × 7 g packet of fast-acting dried yeast; 15 g caster sugar; one fresh herb, such as rosemary, sage, thyme or marjoram, or a mixture, finely chopped (optional); one fresh herb, such as rosemary, sage, thyme or marjoram, or a mixture, finely chopped (optional); one fresh herb, such as rosemary, sage, thyme or marjoram, or a mixture, finely chopped (optional); one fresh herb, such as rosemary, sage, thyme or marjoram, or a mixture, finely chopped (optional)

Preparation info

Makes
8–16

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

This traditional Sardinian flatbread is irresistible to nibble. It’s great with roasted vegetables or just to serve with pre-dinner drinks. The beauty of this recipe is that it is so quick and easy, as using fast-acting yeast does away with the first rising. It’s also a brilliant way to use up a little leftover dough.

Ingredients

680 g strong white flour
14 g salt
15 g

Europe
Ireland
Italy
Dinner
Mediterranean
Vegan
Leftovers
Bread

Method

Sieve the flour and salt into a large, wide mixing bowl. Add the sugar and fast-acting yeast, then mix all the ingredients thoroughly.

Make a well in the centre of the dry ingredients. Add the oil and most of the tepid water. Mix to a loose dough. You can add more water or flour if needed.

Turn the dough out onto a floured worktop, cover and leave to relax for about 5 minutes. K