Carta di musica with rosemary oil recipe For the oil 150ml (5fl oz) extra-virgin olive oil 2 sprigs rosemary For the bread 110g (4oz) '00' (fine-milled) flour 110g (4oz) semolina ½ tsp table salt about 140ml (4½fl oz) water Maldon salt, to serve Put the oil and rosemary in a pan and heat very gently, but do not boil. Keep warm over a low heat for about 10 minutes to allow the flavour of the herbs to infuse the oil. Leave to cool completely (this will also keep for other purposes). Preheat the oven to 250°C/500°F/gas mark 10. Combine the flour, semolina and salt in a bowl and make a well in the centre. Gradually add the water (you may not need it all) and knead to form a dough. Turn out on to a floured surface and continue to knead for 10 minutes until smooth and soft. Roll out the dough into very thin tongue-like shapes, about 25cm (10in) long, 10cm (4in) wide and a few millimetres thick. Place on parchment-lined baking-sheets and bake for four minutes until golden and puffed up. Ideally, they will form a big bubble; the thinner you roll them, the more likely this is. Remove from the oven. The bread may be slightly soft at this point but will harden on contact with cold air. Leave to cool. Before serving, drizzle with rosemary-infused olive oil and sprinkle with Maldon salt.