Considerably more interesting than their store-bought counterparts, these crisp, oven-baked rosemary crackers must be worked by hand and allowed to rise for two hours. Then, they're rolled out until thin, cut into small rectangles or squares and bru…
hed with a brine made from oil, water and salt. They need less than 10 minutes in the oven to bake, though the temperature needs to be lowered halfway through.
- 250 grams flour
- 1 teaspoon yeast
- 1/2 teaspoon honey
- 4 tablespoons extra virgin olive oil
- 2 teaspoons salt
- fresh rosemary
- powdered garlic
- Sieve the flour into a bowl and add the yeast. Mix well.
- Add the honey, 2 tablespoons of oil, water (as necessary), and 1 teaspoon of salt. Mix until a dough forms.
- Work the dough by hand for a few minutes until it forms a smooth ball and does not stick to the sides.
- Lightly oil a large bowl and add the dough. Allow to rise for at least 2 hours in a bowl covered with a towel or plastic wrap.
- In a bowl, mix the remaining oil, water, and salt for the brine.
- Preheat the oven to 200 degrees Celsius.
- Take the dough and add to a lightly floured bowl. Roll out by hand, and then use a rolling pin.
- Roll out as thin as possible and then cut into small squares or rectangle using a knife.
- Arrange the crackers on a parchment paper-lined baking sheet and brushed with the brine.
- Sprinkle half the crackers with rosemary and half with the garlic.
- Bake for 5 minutes. Lower the heat to 150 C and bake for 3 to 4 minutes.
- Remove the baking sheet from the oven and allow to cook.
|Calories360Calories from Fat130|
|% DAILY VALUE|
|Calories from Fat130|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.