The rosemary crunch, crispy and tasty, is perfect to accompany appetizers or starters. No yeast, a simple dough, a few minutes in the oven, and it’s ready: crumbly, crunchy, irresistible. What are you waiting for? It’s time to make the rosemary crunch! Oh, I almost forgot! It goes like hot cakes, so make plenty!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 4/6 people
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups flour
- 1/2 cup water
- 1 tsp salt
- 3 tbsps extra virgin olive oil (for dough)
- to taste extra virgin olive oil for the surface
- to taste rosemary
- to taste Maldon salt (or coarse salt)
Tools
- 1 Bowl
- 1 Rolling Pin
- 2 Baking Sheets
- 2 Reusable Parchment Paper Mats
Steps
Transfer all ingredients into a bowl and knead by hand. Transfer the dough onto a work surface and knead by hand until smooth and homogeneous. Divide the dough into four equal parts and form into balls. Cover with a cloth and let them rest for twenty minutes. Then roll out each ball with a rolling pin to obtain very thin sheets. Transfer them onto baking sheets lined with parchment paper or reusable mats, generously oil the crunches with plenty of extra virgin olive oil, prick them with a fork, and sprinkle salt and rosemary on top. Bake in a preheated oven at 430°F for 3-4 minutes or until golden brown.
Notes
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