Olive Oil Crackers

Sastojci

Olive Oil Cracker Recipe

1 1/2 c semolina flour

1 1/2 c white whole wheat flour (or all purpose flour)

1 t fine grain sea salt

1 c warm water

1/3 c extra virgin olive oil

opt. pasta machine

Whick together slurs and salt. Add the water and the olive oil. Using a mixer with a

dough hook, mix dough at med speed for about 5-7 mins, Can also be mixed and

kneaded by hand on a floured counter top. The dough should be a bit tacky - not too

dry, not too sticky to work with. Add more water or more flour if needed.

Shape dough into league ball. Cut into 12 equal sized pieces. Rub each piece with a

bit of olive oil, shape into a small ball and place on a plate. Cover with a dishtowel or

plastic wrap and let rest at room temp for 30-60 mins.

When dough is resting, preheat oven to 450 degrees. Use pizza stone if you have one.

When dough is done resting, flatten one dough ball. Using a rolling pin or pasta

machine, shape int a flat strip of dough (can usually get down to the 4 setting on pasta

machine w/o trouble). Pull the dough out a bit thinner by hand (the way you might pull

pizza dough). You can also cut the dough in whatever shape you like at this point. Set

dough on floured (or cornmeal dusted) baking sheet, poke each cracker with the tines of

a fork to prevent puffing, add any extra toppings and slide into the oven (onto the pizza

stone). Repeat process for the remaining dough balls, baking in small batches. If you

don't have a pizza stone, bake crackers a few at a time on baking sheets. Bake until

deeply golden, and let cook before eating - you will get a more crockery snap.