Lemon Rosemary Flatbread Crackers
Tuesday, August 6, 2019
Two texts that I received recently explain what I mean. The first one was from my sister, Annie after a get-together a while back. I had served these crackers for an appetizer paired with hummus. The day after Annie returned home, I got this text : “I’m making your crackers… dough is rising :)” I had to laugh – Annie and I are cut from the same cloth. When I try something new and really love it, I can hardly wait to get back home and make it myself.
Ingredients
For the dough:
¾ cup warm water 110-115˚F* (I recommend using a thermometer if you're not used to working with yeast.)
1 teaspoon active dry yeast
2 teaspoon sugar
2 cups all purpose flour plus more for rolling out the dough
1 ½ tablespoon finely minced fresh rosemary
finely grated lemon zest from 1 medium size lemon
2 tablespoons extra virgin olive oil
¼ teaspoon kosher salt
For topping:
¼ cup extra-virgin olive oil for brushing
flaky sea salt such as Maldon or kosher salt
freshly ground black pepper
Instructions
Combine water, yeast and sugar in a measuring cup and stir to dissolve. Let sit for about 5 minutes to activate yeast. It will become foamy and bubbly when it's activated. If this doesn't occur after 5 minutes, your water may have been too hot or not warm enough. You want it to be between 110˚F and 115˚F, which is fairly hot to the touch but not so hot that it's uncomfortable.
While yeast is activating, combine flour, lemon zest, rosemary, salt and oil in the bowl of a stand mixer.
Full instructions recipe visit: https://thecafesucrefarine.com
Ingredients
For the dough:
¾ cup warm water 110-115˚F* (I recommend using a thermometer if you're not used to working with yeast.)
1 teaspoon active dry yeast
2 teaspoon sugar
2 cups all purpose flour plus more for rolling out the dough
1 ½ tablespoon finely minced fresh rosemary
finely grated lemon zest from 1 medium size lemon
2 tablespoons extra virgin olive oil
¼ teaspoon kosher salt
For topping:
¼ cup extra-virgin olive oil for brushing
flaky sea salt such as Maldon or kosher salt
freshly ground black pepper
Instructions
Combine water, yeast and sugar in a measuring cup and stir to dissolve. Let sit for about 5 minutes to activate yeast. It will become foamy and bubbly when it's activated. If this doesn't occur after 5 minutes, your water may have been too hot or not warm enough. You want it to be between 110˚F and 115˚F, which is fairly hot to the touch but not so hot that it's uncomfortable.
While yeast is activating, combine flour, lemon zest, rosemary, salt and oil in the bowl of a stand mixer.
Full instructions recipe visit: https://thecafesucrefarine.com