Olive Oil Crackers


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Makes 12-14 long crackers

  • 150g warm water
  • 5g dry yeast
  • 5g caster sugar
  • 300g plain flour 
  • 1 ½ tablespoons finely chopped rosemary
  • 30ml olive oil
  • 2g salt
  • olive oil for brushing
  • flaky sea salt to sprinkle
  • freshly ground black pepper
     

Combine the flour, salt, yeast, rosemary and salt in a bowl. Add enough warm water to form a soft dough. Knead for a few minutes then cover and allow to prove until doubled. Pinch off small balls of dough and roll out in rough long oval shapes 2 mm thick. Place onto a lined baking tray and brush with oil. Sprinkle salt flakes and pepper and bake at 170 for 8-10 minutes until golden. Cool on a rack.