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Instructions |
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Place a heavy baking sheet in the oven and preheat to 425
degrees.
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Stir flour, baking powder, salt, pepper, and 1 1/2 tablespoons
of rosemary together in a bowl. Gradually add water and olive
oil, stirring it in until the dough is mixed together. Turn dough
out onto a lightly floured surface and knead 5 or 6 times.
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Divide the dough into 6 pieces. Work with one piece of dough
and keep the rest covered with plastic.Take one piece of
dough and divide it into fourths. Roll each piece into a cigar
shape, then use a rolling pin to shape each cigar into an oval
shape, about 6 by 2 inches, on the floured surface. You can make circles if you prefer.
Put the
cracker on the parchment or silicone liner. Repeat with all 4
crackers. Continue with the rest of the dough. You will have 24
crackers in all. Line up crackers so they aren't touching, 8 to a
sheet or so.
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Prick the dough with tines from a fork. Brush each cracker with
olive oil (add garlic to the oil if you want garlic crackers).
Sprinkle with a little coarse sea salt and more rosemary. Slide
the parchment onto preheated baking sheet. Bake for 4 to 7
minutes, until golden and lightly browned in spots. Transfer
cracker to a wire rack to cool. After cooling, store in airtight
container. Keeps for a week or two.
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Serving
Suggestions |
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With home made ricotta cheese or other mild cheese.
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Originally Submitted
4/22/2013
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