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Crisp Rosemary Flatbread Crackers
- 1 ¾ cups unbleached all-purpose flour plus extra for kneading
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 tablespoons rosemary chopped
- ½ cup water
- ⅓ cup olive oil plus more for brushing
- Flaked sea salt I used Fleur de sel
- Sesame seeds optional
- Poppy seeds optional
- Ground black pepper optional
- Preheat oven to 425°F. Place a heavy baking sheet on the middle rack of the oven. Cut 2 sheets of parchment paper to fit the baking sheet. Set aside.
- In a medium mixing bowl combine the flour, baking powder, salt and 1 tablespoon of the chopped rosemary. Make a well in the middle of the flour mixture and pour in the water and olive oil. Gradually stir the ingredients to form a soft, shaggy dough. Turn the dough out onto a lightly floured work surface and knead 4 or 5 times until the dough forms a soft, smooth ball.
- Divide the dough into six equal pieces and cover them with plastic wrap. Working with one piece at a time, divide the dough into 4 pieces. Press each piece onto a sheet of parchment paper into a 2 inch wide oval. Repeat with 2 or 3 more pieces spacing them at least 1 inch apart. Using a rolling pin, roll out the dough to a thin oval 9 inches long by 2 inches wide. Try to keep the dough somewhat even as the very thin spots will brown much faster. Prick the dough with a fork several times to prevent bubbles.
- Brush each unbaked cracker lightly with olive oil. Sprinkle with a little of the remaining rosemary, the flaked sea salt and any other toppings. Press them lightly to adhere to the dough. Slide the parchment paper onto the preheated baking sheet and don't walk away! They only take 3-5 minutes to bake. Remove from the oven when they are lightly browned in spots. Transfer crackers to a wire rack to cool.
- Repeat with all the remaining dough.
- Store in an airtight container for up to 5 days.
- Adapted from a recipe in The Washington Post, originally published in a July 2008 issue of Gourmet