| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Serves | 4-6 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 522 |
| Fat | 24g |
| Saturates | 11g |
| Protein | 17g |
| Carbs | 57g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a large mixing bowl, dissolve the yeast in the warm water. Let it sit for 5 minutes until bubbly. Add the flours and salt. Mix until the dough is soft but firm. Cover with a clean tea towel and let it rest for 1 hour. After resting, knead the dough for 5-7 minutes on a lightly floured surface until smooth. Divide into 4 balls, cover again and let it rest for a further hour.
Preheat the oven to 230°C, gas mark 8. Lightly flour a baking tray and put it in the oven while it preheats.
On a lightly floured surface, roll out each ball into very thin sheets. Using the lid of a large pot, cut out large circles. Place one sheet of dough on the prepared baking tray and bake for 2-3 minutes. Flip the sheet over and bake for an additional 2-3 minutes, or until crispy and golden. Remove from the oven, let cool, then brush with olive oil and sprinkle with sea salt. Repeat this process until you have cooked the rest. You can roll the extra dough together to make more rounds.
To make the whipped goat’s cheese, combine the goat’s cheese and cream cheese in a medium-sized bowl. Zest and juice the lemon. Finely chop the herbs. Add them to the bowl along with 1 tbsp olive oil and pepper. Using a hand mixer, beat until the mixture is light and smooth.
Serve the crisp pane carasau with the whipped goat’s cheese spread on the side. Scatter over extra herbs and drizzle with olive oil, if desired.
