Prep: 20 minutes plus standing | Bake: 18 minutes | Serves: 4

Line 2 rimmed baking pans with parchment paper. In bowl of stand mixer with paddle attachment, mix flours, baking powder, salt, 1/2 teaspoon rosemary and 1 cup warm water on low speed 3 minutes or until smooth dough forms. On lightly floured work surface, knead dough 1 minute; form into a smooth ball, cover with a clean kitchen towel and let stand 20 minutes. 

Preheat oven to 475°F. On lightly floured work surface, cut dough into quarters; roll or stretch each piece as thin as possible to 14 x 12-inch oval. Place 1 piece dough on each prepared pan; poke dough several times with fork to vent. In 2 batches, bake 5 minutes or until puffed, turning once; drizzle with oil, sprinkle with 1/2 teaspoon rosemary and bake 4 minutes or until crisp. Makes 4 pieces Pane Carasau.

Serve Pane Carasau with Charcuterie Variety Pack and cheese.

Chef Tip(s):

Once you have the basic dough formed, you can customize it by adding other herbs and/or spices. Try different combinations, such as sage and cracked black pepper or fennel seed and orange zest.