Guttiau Bread
Description
Are you having guests over for dinner and want a tasty appetizer to accompany your aperitif? Try Pane guttiau !
Pane guttiau is a richer version of Pane Carasau , which is seasoned with oil and salt after cooking , to make it even tastier.
If you want to prepare an aperitif that recalls the flavours and aromas of Sardinia, you can accompany your Pane guttiau with some spreadable goat cheese.
Here’s what you need to do to prepare perfect Pane guttiau .
Ingredients
to recalculate the ingredient amounts
For the carasau bread
- Whole wheat semolina 400 g
- Water 240 ml
- Yeast 4 g
- Salt 4 g
For the icing
- Extra virgin olive oil q.b.
- Salt q.b.
- Rosemary q.b.
Instructions
Tips
-
1
Dissolve the yeast in a bowl with a little of the warm water. Make a well in the flour on a work surface and add the dissolved yeast. Then, knead the dough with your hands, gradually adding the salt and the remaining water.
-
2
Once the dough becomes elastic, cover it with plastic wrap and let it rest for about 15 minutes. Then, divide it into perfectly spherical 250g loaves and dust them with semolina. Cover them with a cloth and let them rise for about 3 hours.
-
3
After this time, roll out the dough on a pastry board and cut out 40 cm diameter discs. Cover them again with cloths covered with semolina and let them rest for another 30 minutes.
-
4
Preheat a large baking sheet in the oven to 300°F (200°C). Once it's hot, remove it, place a disc of dough on it, and bake for about 20 seconds. The dough will puff up, forming two layers, which you'll then separate with a knife to obtain two discs. Repeat with the rest of the dough.
-
5
At this point, arrange all the resulting sheets on separate baking sheets and bake again at 250°C (480°F) for a few minutes, making sure to flip the pastry on both sides so it becomes nice and crispy. Remove from the oven and let cool.
-
6
Now that the Pane Carasau is ready, you can prepare the Pane Guttiau: season the parchment sheets with extra virgin olive oil and salt. Arrange the bread sheets on a baking sheet lined with parchment paper, taking care not to overlap them, and bake in a preheated oven for 2 or 3 minutes until golden brown and crispy. Once ready, arrange the Pane Guttiau slices in a bowl and serve with the spreadable goat cheeses (mild and spicy).
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Variations
The ingredients for the
Pane Guttiau recipe
are the same as those for Carasau, with the exception of the natural flavors chosen to give flavor and character to this
traditional bread
. The star of this recipe is always durum wheat flour, a simple ingredient, like the others needed to make Pane Sardo. The recipe and process, passed down from family to family for so long it seems endless, are the true secret that makes Carasau and Guttiau what they are today.
The variations we recommend are prepared with chili pepper, onion, or rosemary flavorings. This small aromatic addition only enhances the
flavor
of
homemade
Sardinian bread, making it decidedly more appetizing and perfect for a variety of possible experiments. This makes it ideal for accompanying your
aperitifs
of cured meats and fresh, aged cheeses.
Did You Know?
Guttiau bread , as you already know, is the oil-and-salt
variant
of Carasau bread, a leavened Sardinian bread , but
very thin and with a crunchy fragrance
. Originating in the Barbagia region, it is linked to the traditional agricultural and pastoral cuisine of Sardinia and has become one of the symbols of Sardinia.
This traditional bread of Sardinian cuisine , since ancient times, is soaked and then baked in the oven for a light toasting: this gives a whole different flavor to the bread dough.
The double T in “guttiau” is actually a spelling mistake: the correct version is “gutiau”, a term that derives from the Sardinian “gocciolato”.
