Pane Guttiau

Name: Pane Guttiau
Prep time: 5 min
Cook time: 4 min
Total time: 9 min
Yield: 4 servings
Cuisine: Sarda
Ingredients: 200 g pane carasau; 40 ml Extra virgin olive oil; 4 g flaky sea salt; 1 tbsp Fresh rosemary; 0.5 tsp dried wild oregano; 0.25 tsp ground peperoncino

Pane guttiau, meaning 'dripped bread' in Sardinian, is paper-thin pane carasau drizzled with olive oil, seasoned with salt, and toasted until crisp.

🇮🇹Italy· Sardinia

Prep: 5 min
Cook: 4 min
Total: 9 min
Servings: 4
Difficulty: Easy
Calories: 240 kcal

Ingredients

0 of 6 gathered

Servings

200 g pane carasau — large round sheets of Sardinian music paper bread
40 ml Extra virgin olive oil — preferably fruity Sardinian olive oil
4 g flaky sea salt — crushed slightly between fingertips
1 tbsp Fresh rosemary — needles stripped and finely minced
½ tsp dried wild oregano — rubbed fine
¼ tsp ground peperoncino — mild dried red chilli flakes or powder

Equipment

•Baking sheet
•Baking parchment
•Pastry brush
•Small mixing bowl

Nutrition

Per serving, approximate

Calories: 240 kcal
fat: 9 g
carbs: 36 g
fibre: 2 g
protein: 5 g
calories: 240 kcal

Instructions

1
Preheat your oven to 200°C (180°C fan).
2
Line two large shallow baking sheets with baking parchment.
3
Break the pane carasau sheets carefully into large, rustic shards roughly the size of your hand.
4
Spread the bread pieces in a single layer across the prepared baking sheets.
5
Drizzle the olive oil lightly over the bread or brush it evenly with a pastry brush.
6
Scatter the flaky sea salt, minced rosemary, and oregano evenly across the oiled bread.
7
Bake for 3 to 4 minutes until the edges turn golden and the oil sizzles lightly.
8
Remove from the oven immediately and let rest for 2 minutes to achieve maximum crispness.

Chef's tips

Do not walk away from the oven while baking, as the thin sheets can scorch in under thirty seconds. Applying oil with a pastry brush prevents excess pooling and guarantees even crisping. The bread continues to harden and become exceptionally crunchy as it cools on the tray.

Ingredient substitutions

pane carasau → pane guttiau base or very thin unleavened flatbread, though traditional Sardinian texture is unique
Sardinian extra virgin olive oil → any high-quality robust extra virgin olive oil

Storage

Keep fully cooled pane guttiau in an airtight container or biscuit tin in a dry cupboard for up to 5 days.

Reheating

Warm the shards on a baking tray in an oven at 180°C for 90 seconds to restore crispness.

Common mistakes to avoid

•Leaving the oven unattended, which quickly burns the fragile edges of the bread.
•Drenching the bread in excessive oil, which makes it heavy and soggy rather than crisp.
•Overlapping the shards too thickly on the tray, preventing even toasting.

Serving suggestions

Pile into a rustic cork serving dish alongside aged Fiore Sardo cheese and green olives.Serve as an aperitivo snack paired with a chilled glass of Vermentino di Gallura.Serve warm alongside cured sheep ham, coppa, or raw seasonal vegetables.