Place 4 leaves of carta di musica bread on 4 large platters.

Pour 1/2 cup hot water over each bread leaf.

Let the bread soak for 3-4 minutes, until softened.

Prepare the tomato sauce.

Heat olive oil in a nonstick pan over medium heat.

Crack 4 eggs into the hot oil, ensuring they are separated.

Fry the eggs sunny side up for 1-2 minutes.

Spoon hot tomato sauce over the soaked bread.

Fold the bread to fit onto smaller plates.

Place a fried egg on top of each bread.

Sprinkle generously with grated pecorino sardo cheese.

Serve immediately.

To make the bread, stir together 1 cup flour, 1/2 cup semolina, and salt in a mixing bowl.

Dissolve yeast in 1 cup warm water in a measuring cup.

Mix the liquid yeast mixture with the flour mixture to create a doughy batter.

Cover the batter and let it sit overnight in a warm place.

Preheat oven to 450 degrees F, placing a baking tile inside.

Create a well with 2 cups flour and 1/4 cup semolina on a work surface.

Place the doughy batter in the center of the well.

Gradually incorporate the flour from the edges of the well, adding the remaining warm water, until a dough forms.

Knead the dough for 10 minutes until firm and elastic.

Place the dough in a bowl, cover with a towel, and let it rest for 1 hour until doubled in size.

Divide the dough into tennis ball-sized pieces.

Roll each piece into 12-14 inch circles, about 1/8 to 1/4 inch thin.

Place each circle on a peel and slide onto the hot oven tiles.

Bake for 2 minutes.

Open the oven and turn the bread over.

Cook for another 30 seconds and remove to a board.

The bread should puff up like a balloon.

Immediately cut around the edges to separate the top and bottom layers.

Stack the two pieces on a kitchen towel and weigh them down with a box.

Repeat this process until all dough is baked, separated, and stacked.

Place each half back into the oven, one at a time, for 15-20 seconds, until crisp.

Wrap in a brown paper bag for storage.

To make the tomato sauce, sauté onion and garlic in olive oil over medium heat until translucent (about 10 minutes).

Add thyme and carrot and cook for 5 minutes.

Add the crushed tomatoes.

Bring to a boil, then lower the heat to a simmer and cook for 30 minutes, stirring occasionally.

Season with salt to taste.

Serve immediately, or set aside for future use.

The sauce can be refrigerated for up to one week or frozen for up to 6 months.