Here I am. As anticipated in the previous recipe, today I leave you with one of the variations of the quick focaccia that I have recently baked several times and in different versions. This time I didn’t repeat the focaccia but transformed it into crackers, actually into crackers for appetizers, which are similar to crackers or cookies that I served as a snack to munch on just before dinner…
…uhm… to silence the grumbling of my two perpetually hungry teenage kids’ stomachs. 😀
As you will notice from reading the ingredients, compared to the previous recipe, I used more durum wheat semolina and less soft wheat flour, and I used less oil, increasing the ricotta proportionally. We prefer less oily doughs so this modification was much appreciated by all of us.
You will notice, if you try them, that the final texture of these crackers can be different depending on the cooking time you choose, and the thickness you want to give your dough. But trust me, they will be excellent in any case, whether crunchy or softer, whether with sesame seeds or oregano, not to mention the cheese ones, which my kids finished in a flash. Luckily I tasted one before putting them on the table! 😀
I wanted to call them crackers for appetizers for a specific reason – even if they can obviously be made for any occasion, even as bread substitutes. The reason is the taste, a bit biscuity and slightly sweet which my daughter and I attributed to the instant yeast, and which we hadn’t noticed in the focaccia of the previous recipe. Maybe due to the thicker dough? Or maybe due to the lesser presence of semolina? Perhaps due to the greater amount of oil? I don’t know. What I do know is that as a tempting snack, like an appetizer (come on, it sounds fancier this way!), we liked them a lot.
So here they are!
Other cracker ideas:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: about 40
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 3/4 cups Re-milled durum wheat semolina
- 3/4 cup All-purpose flour
- 2 tbsp Vegetable oil
- 1/2 cup Ricotta cheese
- 1/2 cup Water
- 1 tsp Baking powder (level, not vanilla-flavored)
- as needed Mixed seeds (to taste)
- as needed Oregano
- as needed Cheese
Tools
- Cookie cutters for cookies
- Rolling pin wooden
Preparation
Pour the semolina and flour into a bowl.
Add the ricotta, oil, water, and baking powder and knead by hand until you get a well-mixed dough.
Proceed immediately with rolling out the dough using a rolling pin.
Cut with a knife if you want rectangular or diamond-shaped crackers, or cut the dough with a cookie cutter of the desired shape.
Decorate the dough with seeds, oregano, cheese pieces, or whatever your imagination desires.
To better adhere the seeds and oregano, it is advisable to lightly grease the surface of the dough, while to adhere the cheese pieces, I recommend pressing them with your fingertips to make them sink a little into the dough.
Bake in a static oven at 400-430°F for 15-20 minutes.
For the cooking time, as mentioned in the introduction, adjust according to the crispiness or softness you want to achieve, and the thickness of your crackers for appetizers.
Of course, you can also use these crackers as a base for more “complicated” appetizers than the simple big cookies I’m showing you today. 😊 This time I had to satisfy my teenage kids’ appetites and didn’t get fancy, but I assure you this dough can easily satisfy buffet guests or friends invited to an evening aperitif.
Unleash your creativity!
In the meantime, I make these suggestions:
– simply with a piece of pecorino + honey
– seasoned sun-dried tomatoes + mozzarella (or alternatively tofu marinated in oil and garlic)
or… with one of these sauces of mine:
– spreadable pizza-flavored tofu
– arugula and celery sauce, originally made as a sauce for friselle but, in my opinion, excellent with these crackers for appetizers. Try it and let me know!
Salt-Free Advice
Naturally, I didn’t add salt because these crackers, or small focaccia, or “savory” cookies, are delicious as they are, just with some oregano. Try it! 🙂
If you are interested in reducing or eliminating salt, always remember to:
■ Gradually reduce salt, as the palate needs to adjust slowly and shouldn’t notice the progressive reduction.
■ Use spices. Chili pepper, black pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granules and gomasio.
■ Prefer fresh foods.
■ Avoid cooking in water, opt for methods that retain flavor (grilling, en papillote, steaming, microwave)
■ Avoid bringing the salt shaker to the table!
■ Occasionally allow yourself to break the rule. It’s good for your mood and helps you persevere.
If you don’t want or can’t do without salt:
■ You can still try my recipes by salting according to your habits.
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