Lemon Rosemary Flatbread Crackers

• Vegan

• Produce

  • 1 Lemon
  • 1 1/2 tbsp Rosemary, Fresh

• Baking & Spices

  • 1 tsp Active dry yeast
  • 2 cups All-purpose flour plus more
  • 1 Black pepper, freshly ground
  • 1/4 tsp Kosher salt
  • 1 Sea salt, flaky
  • 2 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 1/4 cup Olive oil, Extra Virgin

• Liquids

  • 3/4 cup Water

Found on thecafesucrefarine.com

Description

Ingredients

• For the dough:
• ¾ cup warm water, 110-115˚F* (I recommend using a thermometer if youre 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

Directions

• 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 its activated. If this doesnt 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 its uncomfortable.
• While yeast is activating, combine flour, lemon zest, rosemary, salt and oil in the bowl of a stand mixer.
• When yeast mixture is foamy add to flour in mixing bowl. Attach a kneading hook and knead for about 5 minutes. Dough should come together and form a ball. If too loose and it doesnt form a ball, add a bit more flour (just a teaspoonful at a time), if too stiff add a bit more water, (a few drops at a time) until a ball forms.
• f youre making these flatbread crackers without a mixer, combine flour, lemon zest, rosemary and salt in a medium size mixing bowl. Add oil and activated yeast mixture and stir until well combined with a sturdy wooden spoon. Turn mixture out onto a floured work surface and knead until a ball forms. Continue to knead for another 6-8 minutes until dough is smooth and no longer sticky, then proceed with recipe as directed below.
• Drizzle a teaspoon of olive oil over dough ball and turn to coat. Cover mixing bowl with a clean kitchen towel and set in a warm place to rise. When dough has risen double in volume, punch down and turn out onto a well-floured work surface. Knead dough for 15-30 seconds, just to coat with flour.
• Preheat oven to 325˚F. Line 2 or 3 sheet pans with parchment paper. Pinch or cut off peanut (in the shell) size pieces of dough, about 36-48, depending on size**. You can go a bit bigger or smaller (for more bite size crackers).
• With a flour coated rolling pin, on a well-floured surface, roll each piece of dough till paper thin*, turning several times to coat with flour. When you think its paper thin, roll one or two more times. The secret to rolling this thin is to keep your rolling pin an d work surface well-floured, otherwise the dough will be sticky. Also rub rolling pin with flour between each piece of dough to remove any small dough bits that may have stuck.
• Transfer rolled dough pieces to prepared sheet pans and brush lightly with olive oil. Hold on to one corner of the dough as you brush each piece with oil. Scatter lightly with flaky sea salt (or kosher salt) and freshly ground black pepper (if desired - you can just use sea salt if youre not a huge pepper fan).
• Bake crackers for 10-13 minutes, rotating pans half way through or until golden brown and crisp. Remove from oven and transfer to cooking racks. Repeat with the rest of the dough, allowing pans to cool between baking. Cool completely and store in a airtight container. Will keep well for up to a week in an airtight container.
• Yields 36-60 crackers, depending on size.