FOCACCIA CRACKERS

Ingrediente

Yield varies

¼ to ½ recipe leftover My Ideal

Focaccia (page 185)

2 tablespoons olive oil

Kosher salt

Freshly ground black pepper

Instrucțiuni

Preheat the oven to 325°F. Using a serrated knife, cut the bread into long slabs about ¼ inch thick. Trim them down to

smaller crackers if you prefer. Pour the olive oil onto a baking sheet and rub it evenly across the base. A quarter loaf of fo- caccia will need a full baking sheet-if you've got half a loaf leftover, prepare a second baking sheet with another 2 tablespoons oil. Arrange the bread slices in a single layer on top, as many as will fit. Press each piece into the oil so that it soaks some up and then flip it over, then season liberally with salt and pepper. The goal is to have each piece evenly and lightly oiled. Transfer to the oven and bake for 25 to 40 minutes, until evenly golden browned and crisp all the way through. Test by breaking one in half-it should snap cleanly, and if there's any pliability, allow more time for it to toast.

Once cooled, store the crackers in an airtight container for a week or more.