Wednesday, September 19, 2012

Rosemary Semolina Crackers

I've made many kinds of cracker using different recipes to try and find my own preference..and finally, I've learned that when it's about cracker ,the basic is the best!!

The recipe :

3 ounces semolina
3 ounces all-purpose flour, plus more for dusting
1/2 teaspoon salt
3 ounces warm water
15 g olive oil plus more for brushing
1/2 tsp dried rosemary

Combine the semolina, flour, dried rosemary and the salt in a large bowl. Add the water and the oil and mix until a rough dough forms. Transfer to a work surface and knead for about 10 minutes, or until smooth and elastic. Cut the dough into 2 pieces and form each portion into a ball. Wrap each portion separately in plastic wrap and let rest for about half an hour.

Preheat the oven to 400ºF. On a lightly floured surface, roll out each portion of dough to an 11×14-inch, 1/32 to 1/16-inch thick rectangle. As you work, transfer the rectangles to parchment-lined baking trays. Lightly brush the rectangles with the extra oil . Bake for 14 to 16 minutes, or until golden brown. Transfer crackers to a rack and let cool to room temperature. Break into irregular pieces and enjoy.

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