When summer arrives, we like to stay in shape. During the day, we prefer to nibble here and there, always looking for something less filling than the usual bread, but more fragrant, tasty, and light! The choice can’t help but fall on these faux crackers, which I call puffers because during baking, unlike regular crackers, they tend to puff up as they lack the usual holes on the surface. The nice thing is that once bitten, the puffers welcome any sauce, dip, or condiment you desire, doubling the pleasure! They are made half with spelt flour to give a rustic touch and are flavored with rosemary, which I love in these kinds of preparations! Aside from a relatively short resting time in the fridge, they are quick to prepare and can be served at the table along with bread, breadsticks, or other tasty snacks for a casual aperitif. You can also decide to accompany them with barbecue sauces, hummus, tzatziki, and fresh seasonal pestos. One piece of advice: it’s always a good idea to double the doses because trust me, they will literally fly off the table!

If you like crackers and similar to add to the bread basket at the table, here are some easy and quick ideas to impress your guests on any occasion!

Difficulty: Very easy
Cost: Cheap
Rest time: 1 Hour
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!

1/2 cup spelt flour
1/2 cup all-purpose flour
3 tbsp sparkling water
1 1/2 tbsp extra virgin olive oil
1 tbsp rosemary (chopped)
to taste salt

Tools

1 Mixing bowl
1 Wooden spoon
1 Plastic wrap
1 Rolling pin
1 Pasta machine
1 Fluted pastry cutter
1 Baking tray
1 Parchment paper

Preparation

In a large mixing bowl, gather the two flours, the oil, the sparkling water, and the rosemary (fig. 1).
Start kneading to combine (fig. 2).
Transfer everything onto the work surface without further flouring and knead the dough until it forms a soft and non-sticky ball. Wrap it in plastic wrap and let it rest in the fridge for 1 hour (fig. 3).
Take half of the dough, keeping the rest wrapped in plastic wrap, and flatten it slightly with a rolling pin (fig. 4).
Then roll it out with a pasta machine until you get a sheet about 1/8 inch thick (fig. 5).
Cut out rectangles with a fluted pastry cutter as if they were crackers, but without making holes, because the idea is for them to puff up (fig. 6).
Transfer them to a baking tray lined with parchment paper and sprinkle fine salt on the surface (fig. 7).
Proceed the same way with the remaining dough. Then, bake at 390°F for about 16-18 minutes. They should just lightly brown. Remove from oven and let them cool.
I served them with my cannellini bean and rosemary hummus, which was divine!
And there you go… your spelt and rosemary puffers are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!