Cheese crackers: Garlic and rosemary / Truffle, parmesan and black pepper

by Gypsy and the Botanist

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It may perhaps be surprising for some, but I actually don’t have much of a sweet tooth. Given the choice of chocolate, or chips… Chips always win. My favourite foods? Cheese and olives. My rosemary has been thriving and this reminded me of a recipe I accidentally made a couple of years ago with leftover pizza dough… I decided to roll it out super fine, sprinkle it with some seasonings… and left to cool completely, this leftover dough made a tasty cheese cracker. Here, I’ve made two kinds of crackers: the first was rosemary and garlic, and the second was truffle, parmesan and cracked black pepper.

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Ingredients (Makes approximately 28 long crackers)

200g white bread flour (Tipo “00” flour)

1 tsp sea salt

1 tsp caster sugar

1 7g sachet of dried yeast

1 cup of warm water

1 tbs good quality olive oil

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Rosemary and garlic

Good quality olive oil

2 cloves of crushed fresh garlic

Fresh rosemary, roughly chopped

Sea salt

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Truffle, parmesan and black pepper

Truffle oil

Finely grated parmesan cheese

Freshly ground cracked black pepper

Sea salt

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Preheat the oven to 180C.

Mix the yeast, salt, sugar and olive oil with the warm water in a jug, and leave in a warm place for approximately 10-20 minutes, until the yeast is activated. Sift the flour into a large bowl, and create a well in the middle. Pour the yeast mixture into the middle, and using a wooden spoon, slowly stir the flour in, until it all comes together. The mixture should be sticky. If it’s too hard, add some more warm water.

Once it is combined, take the dough to a clean surface dusted with flour, and knead until the dough feels soft, and “springy”, like an elastic. Once you have kneaded the dough, place it in a large bowl, and cover with a damp cloth, and leave in a warm place for about an hour. The dough will then expand in size.

Remove the dough from the bowl, and lightly knead it again. In batches, break off a handful of the dough, and with a rolling pin, on a flour dusted surface, roll out the dough until very thin (the thinner you roll the dough, the crispier the cracker). Place this on a flour dusted baking tray (I prefer to use pizza stones to ensure it’s extra crispy), and season accordingly.  For the rosemary and garlic variation, rub some olive oil into the rolled dough, followed by some crushed garlic.  Sprinkle with the fresh rosemary and some sea salt. For the truffle, parmesan and black pepper variation, rub some truffle oil into the rolled dough, and then lightly sprinkle some parmesan, followed by the black pepper and a touch of sea salt.

Bake the rolled and seasoned dough in batches, for approximately 20-25 minutes, or until golden. Remove from the oven and leave on the tray for about 10 minutes, and then move to a cooling wrack to cool completely.

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