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Ingredients
- 3/4 cup semolina flour
- 3/4 cup all-purpose flour, plus additional for dusting the baking sheet
- 1 tsp kosher salt
- 1 TBS sugar
- 1 TBS minced fresh rosemary
- 1 tsp black pepper
- 1/2 cup warm water
- 2 TBS extra-virgin olive oil, plus extra for brushing crackers
- Cornmeal, for dusting the baking sheets (optional)
- Coarse sea salt, for sprinkling the crackers
Details
Servings 6
Preparation
Step 1
1. In a medium bowl, whisk together the flours, salt, sugar, rosemary, and black pepper. Add the water and olive oil. In a stand mixer with a dough hook attachment, add the dough and mix at medium speed for 5 to 7 minutes. (If the dough doesn't come together into a loose ball, add more water, 1 TBS at a time). Alternatively, knead by hand on a floured countertop. The dough should be just a bit tacky: not too dry, not too sticky to work with. If you need to add a bit more water (or flour) to achieve this, do so. Shape the dough into a large ball and divide into 6 equal portions. Gently rub each piece with a bit of olive oil, shape into a small ball, and place on a plate. Cover with a clean dish towel or plastic wrap and let rest at room temperature for 30 minutes to 1 hour.
2. While the dough is resting, preheat the oven to 425 degrees. Place a pizza stone, if you have one, in the oven. When the dough is ready, flatten the dough balls. Using a rolling pin or a pasta machine, shape them into flat strips (4" wide by 12" long). Pull the dough out a bit thinner by hand (the way you might pull pizza dough). You can also leave the cracker dough in long strips or cut it out into whatever shapes you like.
3. Set the crackers on baking sheets dusted with flour or cornmeal, poking each with the tines of a fork to prevent puffing. Brush them with olive oil and sprinkle with sea salt. If you are using a pizza stone, transfer the crackers directly onto it and bake in batches. If you don't have a pizza stone, bake the crackers on the baking sheets. Bake until deeply golden, about 10 minutes, and let cool before eating. The crackers will crisp as they cool.
Makes 6 large crackers.
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