Rosemary Crackers
Making these crackers is relatively easy, but they do require a little take time as you will use a yeast dough and that means approximately 60 to 90 minutes for it to rise depending on the temperature. The dough is very simple - made solely of water, flour, yeast, salt and some olive oil. I topped this with fresh, chopped rosemary and some salt; however, there are a lot of possibilities for the topping if you want some variety. I would suggest as alternatives some grated parmesan or grana padano or some cracked pepper, or change the herb to whatever you prefer. It is also possible to incorporate the herb into the dough if you prefer this approach. Make sure you bake them until they are a good golden brown to make them more crisp.
Ingredients for the dough
3/4 cup plus 2 tablespoons warm water
1 package of dry yeast
1 teaspoon salt
3 cups of flour
4 tablespoons good olive oil
Ingredients for the topping as shown
2 tablespoons olive oil
2 to 3 tablespoons of fresh, chopped rosemary
Salt to taste
Equipment
Kitchenaid with a dough hook (or alternatively you can mix this by hand)
cookie sheet for baking the crackers
Parchment paper for lining the cookie sheet (or just oil the cookie sheet if you prefer)
Oven preheated to 400 degrees (200 degrees centigrade)
To Make the Crackers
Step 1: Warm the water. Microwaves differ significantly in power, but with mine if I warm the water for 25 to 30 seconds seconds it is just about perfect, but if it is too hot it will not proof correctly. Pour the water into the bowl of your mixer and sprinkle the yeast over the water. Let it sit for about 10 to 15 minutes until it proofs and bubbles are rising to the surface.
Step 2: Add the olive oil, 2 cups of flour and salt and mix with the dough hook until the water is absorbed. Add the remaining flour until it begins to form a ball. (I have noticed that sometimes the 3 cups is perfect but sometimes it will take about 1/4 cup less or even a little more. I have no explanation for this other than atmospheric conditions.) You do not want your dough to be too sticky to work with your hands as you knead it.
Step 3: Remove the dough from the bowl and work it to form a ball.
Step 4: On a floured surface, knead the dough for 10 minutes. It will become smooth and elastic in texture.
Step 5: Form the dough into a ball and place it in an oiled bowl. I turn the dough over in the oil so that all surfaces are oiled. Cover the bowl with a damp towel and sit in a draft free place. (I usually use the microwave or oven on damp or cold days. And, if the ambient temperature is too cold. I might put the oven light on or even warm the oven very very slightly (until it is tepid) before putting the dough inside to assist in rising.)
Step 6: Let the dough rise to at least double its size. This will probably take about 1 1/2 hours, but again, this depends on the ambient temperature.
Step 7: Punch down the dough and roll it out to a rectangle to fit inside your cookie sheet. ( I roll my dough on floured parchment paper and then place the parchment paper into the cookie sheet. This makes it so much easier to transfer the dough to the baking sheet.)
Step 8: With a knife score the dough into squares of approximately 1 1/4 inch in size. The dough should be scored deeply but not cut all the way through as you will make a second cut in step 11.
Step 9: Brush the top of the dough with the 2 tablespoons of olive oil and then cover with a sprinkling of salt to taste. Evenly distribute the chopped rosemary over the dough.
Step 10: Place the dough in the center of the preheated oven and bake for 10 minutes.
Step 11: Remove the dough from the oven and cut the crackers along your scored markings making certain to separate them slightly.
Step 12: Return the dough to the oven and bake for approximately 5 to 7 minutes until it is a golden brown.
Step 13: Remove the crackers from the oven and let cool. Mangia!!!
Ingredients for the dough
3/4 cup plus 2 tablespoons warm water
1 package of dry yeast
1 teaspoon salt
3 cups of flour
4 tablespoons good olive oil
Ingredients for the topping as shown
2 tablespoons olive oil
2 to 3 tablespoons of fresh, chopped rosemary
Salt to taste
Equipment
Kitchenaid with a dough hook (or alternatively you can mix this by hand)
cookie sheet for baking the crackers
Parchment paper for lining the cookie sheet (or just oil the cookie sheet if you prefer)
Oven preheated to 400 degrees (200 degrees centigrade)
To Make the Crackers
Step 1: Warm the water. Microwaves differ significantly in power, but with mine if I warm the water for 25 to 30 seconds seconds it is just about perfect, but if it is too hot it will not proof correctly. Pour the water into the bowl of your mixer and sprinkle the yeast over the water. Let it sit for about 10 to 15 minutes until it proofs and bubbles are rising to the surface.
Step 2: Add the olive oil, 2 cups of flour and salt and mix with the dough hook until the water is absorbed. Add the remaining flour until it begins to form a ball. (I have noticed that sometimes the 3 cups is perfect but sometimes it will take about 1/4 cup less or even a little more. I have no explanation for this other than atmospheric conditions.) You do not want your dough to be too sticky to work with your hands as you knead it.
Step 3: Remove the dough from the bowl and work it to form a ball.
Step 4: On a floured surface, knead the dough for 10 minutes. It will become smooth and elastic in texture.
Step 5: Form the dough into a ball and place it in an oiled bowl. I turn the dough over in the oil so that all surfaces are oiled. Cover the bowl with a damp towel and sit in a draft free place. (I usually use the microwave or oven on damp or cold days. And, if the ambient temperature is too cold. I might put the oven light on or even warm the oven very very slightly (until it is tepid) before putting the dough inside to assist in rising.)
Step 6: Let the dough rise to at least double its size. This will probably take about 1 1/2 hours, but again, this depends on the ambient temperature.
Step 7: Punch down the dough and roll it out to a rectangle to fit inside your cookie sheet. ( I roll my dough on floured parchment paper and then place the parchment paper into the cookie sheet. This makes it so much easier to transfer the dough to the baking sheet.)
Step 8: With a knife score the dough into squares of approximately 1 1/4 inch in size. The dough should be scored deeply but not cut all the way through as you will make a second cut in step 11.
Step 9: Brush the top of the dough with the 2 tablespoons of olive oil and then cover with a sprinkling of salt to taste. Evenly distribute the chopped rosemary over the dough.
Step 10: Place the dough in the center of the preheated oven and bake for 10 minutes.
Step 11: Remove the dough from the oven and cut the crackers along your scored markings making certain to separate them slightly.
Step 12: Return the dough to the oven and bake for approximately 5 to 7 minutes until it is a golden brown.
Step 13: Remove the crackers from the oven and let cool. Mangia!!!