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Category: BREADS
Prep Time: Cook Time: Total Time:
one bite of these crackers and you'll see how worthwhile it is to make them yourself-especially since the baking time is so short
1 cup warm water (about 110)
1 tsp active dry yeast (from one 1/2-ounce
envelope)
3 cups all-purpose flour, plus more for surface and hands
3 Tbsp extra-virgin olive oil, plus more for
bowl
coarse salt
1 tsp sugar
1 large egg whisked with 1 Tbsp water, for
egg wash
sea salt, for sprinkling
1/4 cup fresh rosemary or thyme (or a
combination)
Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 tsps coarse salt, and the sugar. Stir until dough forms.
Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
Preheat oven to 350. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4x10-inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.
Bake, rotating sheets half-way through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.
makes 16
crackers can be stored in an airtight container at room temp for up to 3 days
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Herbed Flatbread
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Category: BREADS
Prep Time: Cook Time: Total Time:
one bite of these crackers and you'll see how worthwhile it is to make them yourself-especially since the baking time is so short
1 cup warm water (about 110)
1 tsp active dry yeast (from one 1/2-ounce
envelope)
3 cups all-purpose flour, plus more for surface and hands
3 Tbsp extra-virgin olive oil, plus more for
bowl
coarse salt
1 tsp sugar
1 large egg whisked with 1 Tbsp water, for
egg wash
sea salt, for sprinkling
1/4 cup fresh rosemary or thyme (or a
combination)
Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 tsps coarse salt, and the sugar. Stir until dough forms.
Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
Preheat oven to 350. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4x10-inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.
Bake, rotating sheets half-way through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.
makes 16
crackers can be stored in an airtight container at room temp for up to 3 days
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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