Sunflower Seed, Rosemary Crackers

A couple of years ago, my friend and I were in Vancouver and all of a sudden I got a hankering for something bread-like, tasting of rosemary and salt. The hankering turned into a fierce, unwavering craving and I told my friend; I was on a mission. She was doubtful of our finding such a specific snack, but lo and behold, while wandering unsuspectingly through a fun marketplace, our eyes landed on a beautiful display of fluffy foccacia studded with rosemary, glistening with olive oil and sparkly salt crystals. I think I gasped, my eyes may have started to fill, I don’t know, but our mouths were definitely hanging open enough for the guy manning the counter to ask what was up. He happily served up some warm fluffy salvation with a chuckle. It was one of the most fulfilling experiences. This is what these crackers remind me of.
summer bulgur-heirloom tomato salad

I found this recipe on the Food & Wine website a couple weeks ago and we ate them so fast that I’ve made it two more times since them. These crackers are the best. A great vehicle for bleu cheese…or any kind of cheese.

  • 2 cups all-purpose flour
  • 1/4 cup raw sunflower seeds
  • 1/2 tsp minced rosemary
  • 1/4 tsp active dry yeast
  • salt
  • 1/2 cup warm water
  • 1/4 cup plus 2 tsp extra-virgin olive oil

summer bulgur-heirloom tomato salad

  1. In a large bowl, mix the flour with the sunflower seeds, rosemary, yeast and 1 1/2 teaspoons of salt. Stir in the water and 1/4 cup of the olive oil until a dough forms. Turn the dough out onto a work surface and knead until it becomes a smooth ball, about 5 minutes. Transfer the dough to a bowl, cover with plastic wrap and let stand for 2 hours.
  2. Preheat the oven to 350°. Turn 2 large baking sheets upside down. Divide the dough in half. Set 1 half on a baking sheet and roll it out to a 9-by-15-inch rectangle about inch thick. Trim the edges to make a neat rectangle. Using a sharp knife, cut the dough crosswise into 1-inch-wide strips. Drizzle the tops with 1 teaspoon of the oil and season with salt. Repeat with the remaining dough and oil.
  3. Bake the crackers for about 28 minutes, until golden. Let cool completely before serving.

Original recipe:
summer bulgur-heirloom tomato salad

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