MACRINA

Sardinian With Macrina Fig and Kalamata Tapenade and Cambozola Cheese

“We’ve been making Sardanian Flatbread since our opening in 1. a rimmed sheet and set aside. 1993. This flavorful, crisp comes from a hand-mixed that usessemolina flour, fresh rosemary, and oil. It’s made 2. Whisk the , rosemary and kosher in a large bowl to evenly dis- much like dough and can be either rolled out thinly by hand tribute. Make a well in the center of the bowl and pour in the water and 1/4 or cranked through a pasta machine-thus its Italian name, carta cup of the . With a rubber spatula, begin drawing the dry ingredients da musica, or “sheet music”, referring to its thinness. A supplier into the liquids. Continue bringing in the dry ingredients until a dough brought the truffle salt by the one day, and I thought it would starts to form. (This process, very similar to how pasta dough is traditionally made, could also be done on your work surface—but I find it works best to be the perfect addition to this flatbread.” contain the dough in the bowl.)

Makes 20 large crackers 3. Using your hands, knead the dough for 5 minutes by folding it onto it- 1-1/2 cups (7-1/2 ounces) flour, plus self, making a ball, then folding it in on itself again. The dough will become extra for sprinkling smoother, and you’ll get a little “push back” when you press your finger into 1-1/2 cups (6-3/4 ounces) unbleached all-pur- it. Form the ball into a 4-by-10 inch rectangle and place it on the prepared pose flour baking sheet. Cover the sheet with plastic wrap and refrigerate for at least 2 1 tablespoon chopped fresh rosemary hours. 1-1/2 teaspoons kosher salt 4. About 20 minutes before baking, place a baking stone on the center rack 3/4 cup filtered water of the and preheat to 425°F. 1/2 cup extra-virgin olive oil, divided 1-1/2 teaspoons truffle salt (found in specialty 5. With a knife, divide the dough into 10 equal pieces. stores) 6. Choose to make the crackers by hand or with a pasta machine.

© 2012 Leslie Mackie To make the crackers by hand, cut all of the dough pieces in half. tearing. I also create a little tension on the dough by pull- Flatten each piece into a rectangular shape and, using a rolling ingback as it goes through the rollers; this helps prevent pin and extra flour as needed, roll until the dough is paper-thin. creases. The final size of each flatbread at setting #8 will The shape of the hand-rolled pieces will not be rectangular and be about 15 by 5 inches. As you finish rolling each piece of uniform, as with a pasta machine, but slightly oval and irregular. dough, layer the pieces on a baking sheet, separating them Make sure each piece is not too big to fit on your baking stone. with a piece of parchment paper and a dusting of semolina flour until you are ready to start baking. To make the crackers with a pasta machine, flatten each piece into a rectangular shape with a rolling pin. Set the rollers on the 7. Transfer a piece of the flattened dough to the baking widest setting (usually #1) and slowly feed the first piece of dough stone by hand or slide it in using a ’s peel. (Depend- through the rollers. (Keep the other pieces covered to keep them ing on how comfortable you feel maneuvering the flat- from drying out.) Fold the ends of the dough into the center and , you can fill up the stone—just make sure the crack- pass it through the rollers again, still on the widest setting. (This ers are in a single layer, with no folds or overlap.) Bake for will help keep it in the correct shape for making multiple passes 1 to 2 minutes, or until the flatbread is golden brown and through the pasta machine.) Dust the dough with flour if neces- slightly bubbled. Cool on a wire rack for 5 minutes. Gently sary to prevent sticking. brush the with the remaining 1/4 cup olive oil and sprinkle lightly with truffle salt. The flatbreads will stay Turn the dial to the next (narrower) setting and continue feeding crisp for up to a week stored in a dry container. the dough through the machine. Repeat this procedure with each setting, stopping at #4. Cut the dough crosswise in half—these Top with Macrinas Kalamata Tapenade and Cambozola smaller pieces will be easier to work with. Cheese for a wonderful Holiday Appetizer to share with friends and family! Continue passing the dough through the pasta machine. Take your time and feed the dough in straight to prevent folding and