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 brushed 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.
PER SERVING *
|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.