Did you forget to buy bread? Are you craving a tasty snack that you can prepare without much fuss? Then these aromatic rustic bites might be just what you need. They don’t contain yeast, so they don’t require long resting times. You can put everything in a mixer, knead, and after just 15 minutes, you’re ready to roll out the dough and bake. But just as they are quick to prepare, they are quick to disappear. I assure you they are great substitutes for bread only if they make it to the table.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Aromatic Rustic Bites
- 2 1/2 cups type 1 flour
- 1 sprig rosemary
- 2 leaves sage
- 1 pinch chili pepper
- 3 1/2 tbsp water
- 3 1/2 tbsp extra virgin olive oil
- 1/3 cup dry white wine
- 1 tsp salt
Tools
I prepared the dough for these rustic bites with the Thermomix, but you can do it by hand by following the exact same steps.
- 1 Mixer or food processor
- Plastic wrap
- Parchment paper
- Rolling pin
- 1 Fluted pastry wheel
- 1 Baking sheet
Preparation of Aromatic Rustic Bites
Place rosemary needles, two sage leaves, and a pinch of chili pepper (amount to taste according to personal preference) into the mixing bowl. Add 1/4 cup of flour taken from the total and chop: with the Thermomix, I worked for 20 seconds starting from speed 6 and gradually reaching speed 9.
Then add the remaining flour (2 1/4 cups), water, oil, white wine, and salt, and knead until you get a smooth, homogeneous mixture: Transfer the dough to the work surface, shape it into a ball, wrap it in plastic wrap, and let it rest for 15 minutes.
Transfer the dough to the work surface, work it with your hands for a moment, shape it into a ball, wrap it in plastic wrap, and let it rest for 15 minutes.
Then roll out the dough with a rolling pin into a rather thin rectangle. Always keep in mind that the thinner the dough, the crispier the crackers you’ll get. Otherwise, they will be soft bites.
Transfer it onto a sheet of parchment paper. To do this, you can roll the rectangle onto the rolling pin or, as I did, place a sheet of parchment paper on top and flip the work surface. Obviously, I can do this because I use a silicone work surface.
At this point, with a fluted pastry wheel, cut the dough into squares or diamonds.
Slide the parchment paper onto the baking sheet and bake the aromatic rustic bites in a preheated static oven at 356°F (180°C) for 25 minutes or until golden. Remove them from the oven and let them cool slightly before enjoying. Enjoy! Paola
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