Sardinian spianata bread
Spianata is a low, round Sardinian bread with a soft, flexible crumb. Slice it for layered soups or fold it around a filling; its texture is quite different from crisp carasau.
- Bread form
- The loaf is low and round, with a tender, pliable structure.
- The dough
- Sardinian makers use durum-wheat flour, water, salt and a leaven; the leavening method varies between bakeries.
Soft rather than crisp
A thinly shaped, leavened dough produces a soft flatbread. Choose this pliable bread rather than crisp carasau when a recipe calls for spianata.
Layer it in supa cuata
In Gallurese supa cuata, slices of spianata are layered with fresh cheese and grated aged cheese, moistened with hot broth and baked. The bread absorbs the broth while giving the dish its structure.
Choose plain, soft bread
Look for plain spianata sarda with a flexible crumb. For a layered soup, choose a loaf that can be sliced rather than a toasted snack version.
Protect its softness
Keep the bread wrapped as the bakery recommends. Follow the label for storage, freezing and thawing; use any bread reserved for soup within those instructions.
