Truffle Oil, Sea-salted Rosemary Soda Crackers
RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLe
I am definitely a snacker. I love cheese and everything that goes along with sitting down to this tradition. There is nothing better than sitting down to one's own cracker creations, once you try this you wont be able to eat store bought ones again.
2 teaspoons active dry yeast
225 g plain flour, plus more if needed
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
truffle oil (or use olive oil, if preferred)
1/3 cup chopped rosemary
Feeds a crowd
1: Pour 160 ml warm water into a small bowl, add the yeast and stir until it has dissolved. Set aside for 5 minutes – the yeast will foam up and start to activate.
2: Put the flour, bicarbonate of soda and salt in a separate bowl and mix well, then make a well in the middle. Add the yeast mixture and stir with a knife until a dough starts to form. Turn it out onto a floured surface and knead for 5 minutes, then place the dough in an oiled bowl, cover with cling wrap and leave to prove for 1 hour or until doubled in size.
3: Preheat the oven to 180C and line a large baking tray with baking paper.
Roll out the dough on a floured surface until very thin – the thinner the better. Spike with a fork, then rub the truffle oil, sea salt and rosemary into the dough. Cut lengthways into crackers (any shape or size you like), then use a palette knife to transfer the crackers to the prepared tray. Bake for 10–15 minutes or until dry and lightly golden. Cool completely before eating.