A special savoury snack with these rustic, crunchy crackers made with fresh Portobello mushrooms added to the dough.
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
- a clove of garlic, minced
- 100g 00 flour/ AP Flour / Plain Flour, sifted
- a teaspoon of baking powder, sifted
- 3 level tablespoons of sunflower oil
- 1 level tablespoon lukewarm water
- A teaspoon of fine table salt
- Rock 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 minced garlic with thyme, then add the chopped Portobello mushroom, cook for a few minutes. Remove mushrooms, pat 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, mix, add a tablespoon of lukewarm water, 3 tablespoons of sunflower oil and a teaspoon of salt at the end, mix again. Knead with your hands until you get a 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 drizzle of EVOO and sprinkle with rock salt.
Bake in static pre-heated oven 15 to 20 minutes or until crisp. Check them often because they risk burning easily. Allow to cool down before eating.