Ingredients
| 4g dry yeast | |
| a pinch of sugar | |
| 500g semola rimacinata (twice-ground durum-wheat flour) plus extra for rolling | |
| 5g sea salt | |
| FOR THE AROMATIC OIL | |
| 100ml extra virgin olive oil | |
| 15g mixed Italian herbs such as parsley, basil, thyme | |
| 1 clove garlic | |
| flaky salt |
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Instructions
| 1. | Heat a pizza oven to 300-350°C or use a pizza stone in a domestic oven on the bake function and heat to the highest temperature. |
| 2. | Put the yeast and sugar into 250ml lukewarm water. |
| 3. | Give it a stir then let it sit for 10 minutes or until it starts to look cloudy and begins to froth up. |
| 4. | Pour the semolina flour into the bowl of a mixer fitted with the dough hook attachment, add the salt and the yeast mixture and knead on a low speed for 20 minutes until the dough is smooth and compact. |
| 5. | Let it rise for 30 minutes in a closed container or in a bowl covered with a slightly damp cloth or plastic wrap. |
| 6. | Once rested, divide the dough into four – each piece should weigh around 100g. |
| 7. | Roll the dough with one hand to make smooth, elastic balls, maintaining a circular motion, with your thumb stretching the dough into the ball, sending it underneath. |
| 8. | Place the balls on a baking tray and cover with a tea towel. Let the loaves rest for another 30 minutes. |
| 9. | Sprinkle a work surface well with semolina flour, then flatten each ball with a rolling pin, dusting it well with semolina flour. |
| 10. | Roll into a 2mm-thick circle with a diameter of 30cm. |
| 11. | Once rolled, place each disc on a semolina-floured tea towel or sheet of baking paper. |
| 12. | When ready to cook the bread, cook each disc on a pizza stone or an upside-down baking tray for 3-4 minutes. |
| 13. | The dough should swell up like a balloon within the first 30 seconds. If it doesn’t, your stone or oven isn’t hot enough. |
| 14. | Once it puffs up, take it out of the oven and use a serrated knife to cut around the edge to divide into two bread discs. |
| 15. | Place on a wire rack and stand the rack on a baking tray. |
| 16. | Turn the oven to 180°C and cook until crisp, a further 3-5 minutes. |
| 17. | To prepare the aromatic oil, mix all the ingredients and boil for 1-2 minutes. |
| 18. | Generously brush the cut side of the carasau with the oil, sprinkle with flaky sea salt and let the excess oil drip off. |
| 19. | Return the carasau to the wire rack and tray. Bake at 180°C for a few minutes until crisp and golden. |
Recipes and food styling Tom Hishon & Stefania Palermo / Photography Tony Nyberg