Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes
10 Servings
4 sprigs of fresh rosemary, leaves removed
3 tbsp, plus 1 tsp. (50 ml) extra-virgin olive oil
8 cups (1 kg) all-purpose flour
1 tbsp, plus 2 tsp. (20 g) fresh yeast, crumbled
2 1/3 cups (550 ml) lukewarm water
1 tbsp. (18 g) salt
Method
Combine the rosemary and 3 tablespoons of the olive oil in a small bowl and let stand.
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. When the dough begins to take shape, add the oil with the rosemary. Lastly, add the salt and continue kneading until the dough is soft, smooth, and elastic.
Let the dough rest, covered with a sheet of lightly greased plastic wrap, for about 10 minutes.
Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange on a baking sheet lined with parchment paper. Let rise in a warm place for about 40 minutes, covered with a sheet of lightly greased plastic wrap.
Before baking, prick the crackers with a fork to keep them from puffing up during cooking. Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.
