02 March 2011

Rosemary crackers

I am snacking on one as I blog the recipe. I am literally copying the recipe from Smitten Kitchen, so I can keep track of foods passing my kitchen. And she has better pictures!

1 3/4 cups all-purpose flour
1 1/2 - 2 tablespoons chopped rosemary
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 on a sheet of parchment paper into a 10-inch round - shape can be rustic; dough should be thin.

Lightly brush top with some oil and sprinkle sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 10 - 12 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

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