Cosi bread?!


Question: Does any one have the recipe for their bread. I find it to be absolutely delicious.

Any help is great thanks.
= ]]


Answers: Does any one have the recipe for their bread. I find it to be absolutely delicious.

Any help is great thanks.
= ]]

Così has developed featured foods that are built around a secret, generations-old recipe for crackly crust flatbread (according to their site).

Here are a couple that are supposed to be similar:

Pane Carasau (Italian Flatbread) Recipe

Sardinian flatbread called pane carasau

Carta da Musica
Pane Carasau (Italian Flatbread) Recipe

Yield: about 8

This Italian flat bread has a crispy, cracker-like texture and is seasoned with aromatic rosemary and salt. I have also heard it nicknamed "piano paper" or carta da musica which describes it's thinness. It is said to have been first made by the shepherds in Sardinia who took it with them into the pastures as it keeps so well.
1 3/4 Cups Unbleached All-Purpose Flour
1 1/2 Cups Semolina Flour
1 Envelope Active Dry Yeast
1 Cup Warm Water
Salt

To Serve:

Fresh Chopped Rosemary
Salt
Olive Oil

Combine the two flours with about a teaspoon of salt. In a small cup, dissolve the yeast and a few about 1/4 cup of the warm water. Let sit until bubbly. Add the yeast mixture to the flour with the rest of the water. Mix until you have a smooth dough. Cover and let sit 1 hour. Knead for 5 minutes and cover for another hour.

Preheat the oven to 475 degrees F. Spray two flat baking sheets with oil spray. Knead the dough once more and divide into 8 equal balls. Roll each ball out as thinly as you can to fit the baking sheets, and bake each for 5 minutes in the preheated oven. The breads should blister but not yet brown. Remove from the oven and pile one on top of the other. Place a board or flat tray on top and let sit until cool.

To prepare for serving, return each bread to the oven for 10 minutes or until golden and crispy. Remove, brush lightly with olive oil, sprinkle with fresh chopped rosemary and salt and return to the oven for a few minutes. Serve warm.

from bellaonline.com

--------------------------------------...
Rosemary Focaccia (Italian Flatbread) Recipe

Variations: Tomato & Basil, Sage, Vegetable or Cheese

Making focaccia is a very easy way to begin making bread if you have never tried it before. You can start with a simple flat bread brushed with just a little olive oil and salt, or add almost any topping you desire. This recipe is one of my favorites, consisting of chopped rosemary with plenty of variations.

2 cups warm water
2 tsp. Active Dry Yeast
4 cups bread flour
2 tsp. salt
extra-virgin olive oil
2 stalks fresh rosemary
kosher salt to taste
pepper to taste

In a large mixing bowl, mix yeast into warm water, then mix in flour and salt. Blend with a spoon just until the dough pulls away from the sides of the bowl. Cover, allowing the dough to rise, for approximately one hour and 15 minutes. Try not to jiggle the bowl excessively.

Brush a baking pan liberally with olive oil. Pour the dough onto the pan, then gently brush the surface of the bread with olive oil. With your fingers, pull small holes throughout the dough.

Strip some rosemary by simply sliding your hand down the herb in the opposite direction. Chop the rosemary to a coarse consistency and sprinkle over dough along with salt and pepper. Bake in a 350-degree oven for 15 to 17 minutes. When serving, try sprinkling with the rosemary flowers, which are edible.

Variations:

Tomato & Basil: Instead of the rosemary, use 10 cherry tomatoes and 6 large fresh basil leaves. Space the tomato halves across the surface of the focaccia, then sprinkle the shredded basil leaves. Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt.

Sage: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top.

Vegetable: Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions.

Cheese: Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.

from www.hgtv.com
www.foodtv.com

Good luck with your bread!





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