A nice crisp cracker that is pretty homely in appearance.
1 c warn H2O
1 t yeast
3 T EVOO
3 c AP Flour
2 t kosher salt
2 t honey
1/4 c grated Parmesan
1 egg, beaten with 1 T water
3 T chopped rosemary
Mix yeast with water & let sit until foamy. Mix remaining items through honey. Knead a few minutes. Add cheese and knead to incorporate. Oil bowl and refridgerate at least one hour. Divide into 16 pieces, roll as thin as possible, brush with egg wash, and top with rosemary, salt, pepper, and additional cheese. Bake 15 to 20 minutes at 350F.
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