Delicious thin, crunchy sheets enriched with fresh mushrooms that we chopped and added to the mixture. Rustic for sure.
Makes approximately 12-14 crackers, Preparation 20 mins + 30 mins resting in the fridge, Cooking 15-20 mins
- 1 Portobello mushroom, finely chopped
- 1 sprig of fresh thyme or half a teaspoon of dried thyme
- 100g 00 flour/ AP Flour / Plain Flour, sifted
- 1/4 teaspoon baking powder, sifted
- 3 level tablespoons sunflower oil
- 1 level tablespoon lukewarm water
- 1 teaspoon fine salt
- Sea salt, to taste
- Extra Virgin Olive Oil – EVOO, 1 tablespoon + a drizzle
Preheat the oven to 180 C / 350 F / Gas 4.
Heat a tablespoon of EVOO in a non-stick pan, sauté the thyme, then add the chopped Portobello mushroom, cook it for a few minutes. Squeeze out the mushroom pieces and dry them with kitchen paper towels, let them cool down a bit, put them in a large bowl together with the flour and instant yeast both sifted, mix with a wooden spoon, then add the tablespoon of lukewarm water, 3 tablespoons of sunflower oil and the teaspoon of salt at the end. Knead with your hands until you get a soft and compact dough although not properly smooth. Add a little flour if too sticky.
Cover with cling film or a damp cloth and leave to rest for half an hour in the fridge.
Roll out the dough about 2 mm thick, cut out squares or rectangles of dough with a pizza-cutter or a knife and prick well all over with a fork to prevent too many air bubbles forming during cooking.
Brush with a little EVOO and sprinkle with sea salt.
Bake in the oven for 15 to 20 minutes or until crisp. Check them often because they risk burning easily. Let them cool down before eating.