Cracking Up
Its time for my vacation! Its a much needed time away from the hustle and bustle of my crazy life. Between blogging, my career and Stephan’s business, we stay VERY busy. So when we can find time to take a few weeks to travel, its very necessary! We leave today for Frankfurt, Germany and then will be making side trips to Cologne (for Photokina), Rome and possibly (hopefully!) Amsterdam. I do plan on blogging while we’re away, since we lug the “big” camera everywhere we go. You can also keep up with Stephan’s blog, as he will definitely be updating more than me.
As for today’s post… they are some of the easiest crackers you will ever make. I think a monkey (OK, a well trained one) could make this. All it takes is about 10 minutes mixing and rolling, and another 10 or so in the oven. Fresh, delicious crackers in no time. I saw the recipe in Gourmet Magazine (July 08) and knew I had to try it. You rarely come across such a fool-proof recipe that sounds so good. I made two batches, both very different, both fabulously tasty. The first batch (as photographed) was as the recipe was written with fresh rosemary. The 2nd batch was with 1/2 whole wheat flour, pink peppercorn and a sprinkle of parmesan cheese. Unfortunately, too much wine = no photo of 2nd batch…. but it was fantastic!
Crisp Rosemary Flatbread Recipe (Gourmet July 08)
1 3/4 c unbleached all-purpose flour
1 tbsp chopped rosemary (plus a few extra springs)
1 tsp baking powder
3/4 tsp salt
1/2 c water
1/3 c olive oil, plus more for brushing
flaky sea salt, such as Maldon
1. Preheat oven to 450 degrees, with one heavy baking sheet on racks in the middle of the oven. Stir together the flour, chopped rosemary, baking powder and salt in a medium bowl. Make a well in the center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead gently on a work surface 4 or 5 times.
2. Divide dough into three pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10 inch round (shape can be rustic, dough should be thin).
3. Lightly brush top with generous amounts of olive oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto prepared (hot) baking sheet and bake until pale golden and browned in spots, 8-10 minutes. Rotate pan about half way through baking.
4. Transfer flatbread (discard parchment) to a rack to cool. Repeat with remaining 2 rounds on fresh parchment. Do not oil or salt until just before baking. Break into pieces.
Makes 4 Servings
Note: I baked two at a time and used my convection feature. This made it go MUCH quicker. Just don’t walk away, or it will burn!
Note: This can be flavored with your favorite herbs, and is great with whole wheat flour. Also great with sprinkling of cheese.
Critiques & Opinions
11 Critiques to “Cracking Up”
Leave a critique for the chef!
-
Find It
-
Previously Cooked
-
Categories
-
Monthly Archives
- January 2010
- December 2009
- November 2009
- October 2009
- September 2009
- August 2009
- July 2009
- June 2009
- May 2009
- April 2009
- March 2009
- February 2009
- January 2009
- December 2008
- November 2008
- October 2008
- September 2008
- August 2008
- July 2008
- June 2008
- May 2008
- April 2008
- March 2008
- February 2008
- January 2008
- December 2007
- November 2007
- October 2007
- September 2007
- August 2007
-
Blogs I love
- 50 Best Restaurants in the World
- Cannelle et Vanille
- Chicken Fried Gourmet
- Chubby Hubby
- Concoctions by Peabody
- Confections of a Foodie Bride
- Cooking with Amy
- David Lebovitz
- Delicious Days
- Delish
- In My Element
- Maloman Photographers (blog)
- Mango & Lime
- Miami Dish
- Nordljus
- Smitten Kitchen
- The Pioneer Woman Cooks!
- The Xocoatl Express
-
Chef Admin
Advertising
Advertise on ishotthechef.com 
 |
Enjoy your trip but don’t blog too much. Take your time to enjoy yourself! We’ll still be here and the stories will still exist when you get back.
I hope you have a splendid trip!
Have a lovely vacation!!!!
Those crackers look delish!
oh thanks for posting this! i love it that its easy and that it uses rosemary (my only herb that has survived the summer and is thriving!)
have a safe trip candance!
Oooh, have to make this. Just lovely.
Have a great trip!
These look great – I love bread, all kinds of.
Have a lot of fun!
xx
oh,this looks so good and sounds easy enough for me to try :o) Have a nice time on your vacation… by the way, been to PHOTOKINA.. pretty cool (but that was years ago!)
That flatbread loooks perfect. Somehow mine turns out… uh, tooth-shattering.
Although I peruse a *lot* of recipe sites, I almost never make the recipes–they just serve as inspiration when I need it. I am proud to say, however, that I *did* make this–three ways, even: rosemary + sea salt, parmesan, and curry. The last I served with red lentil soup–excellent! Thanks for the easy-peasy recipe.