A yeast-free cracker-focaccia-bread cross that is a great addition to a cheese platter, side to a salad or with pre-dinner drinks!
Pairs perfectly with this asparagus dish and blackberry dijon sauce
The Recipe
Serves
Ingredients
- 1 cup flour
- ¼ cup semolina flour (50g)
- 3 tsp olive oil
- ½ tsp salt
- ¼ – ½ cup water
- to sprinkle: olive oil, sea salt, parmesan cheese, rosemary, dried garlic powder, herbs, pepper
Instructions
- In a medium bowl whisk together flours and salt, then add oil and water to form a loose dough
- Then move to a lightly floured flat surface and knead for about 10 minutes, until smooth, form into a ball, and put back into the bowl and cover and let rest for 30 minutes
- Preheat oven to 200C and prepare a pan with light greasing of vegetable oil
- Divide the dough into 5-6 balls and roll thin flat shapes (cover the other balls while working
- Place on the pan and brush generously with olive oil and sprinkle the toppings of your choice
- Bake for 12-14 minutes – the edges must brown and be crispy
- Let cool slightly before eating
