While visiting Sardinia we were served this very simple and flavorful snack.
- 2 sheets pani carasàu (music-paper bread)
- Fruity olive oil
- Fresh rosemary
- Coarse salt
Preheat oven to 425°. Break bread into rough quarters. Moisten 1 quarter at a time in a pan of warm water until its edges soften, about 5 seconds. Transfer to a sheet pan in a single layer and set aside until pliable, about 1 minute.
Brush bread with some olive oil, then sprinkle with a generous pinch of rosemary and salt. Fold bread onto itself in thirds, then drizzle with more oil and sprinkle with more rosemary and salt. Bake until edges are crisp and centers are still a bit chewy, 12–15 minutes.