- Preheat oven to 400°F/200°C.
- Put flour, salt, cheese, rosemary, olives, garlic and olive oil in bowl of a food processor. Pulse until flour and olive oil create little crumbs. In case you don’t have a food processor, simply whisk all the dry ingredients together first. Then add the oil and using a fork or a pastry blender mix till they look like coarse crumbs.
- Add about 1/4 cup cream or half-and-half and let machine run for a bit. If the dough is still a little dry after pouring in the cream, add a little milk. Alternatively (without the food processor), pour the cream into the dough mixture and combine it into the dough with your hands..
- Roll out dough on the Silpat or the baking sheet until 1/4-inch thick or even thinner, adding flour as needed.
- Score lightly with a sharp knife or a pastry wheel to break crackers into squares or rectangles later on. Sprinkle with the salt or topping of your choice.
- Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature.
Olive and Rosemary Crackers
April 26, 2009
For the past one week I’ve been scouting the supermarkets for rosemary. They’ve got everything else- thyme, parsley, basil, marjoram, chives; but no rosemary. Either it’s out of stock or its too dead to be used. I’ve got a list of things that I want to make that require rosemary and these crackers were on top of the list ever since I saw them on Kelly’s blog.
Yesterday, I finally got my hands on some fresh rosemary and made these the first thing in the morning today. I added chopped olives and garlic to the dough for some extra pizzazz. As I put together the ingredients; I was smiling to myself about the quantity of garlic I should add. I love to add a little garlic whenever I can; and with olive oil and rosemary, it would only make an unbeatable combination of flavours.
Since Kelly mentioned that her rolled dough didn’t keep together very well, I rolled it out on the Silpat itself. Sprinkled it with my new fancy Himalayan pink salt and let it bake for about ten minutes.
I popped a few in my mouth as soon as they were out of the oven and oh my goodness gracious! These were amazing – salty, cheesy, herby with tiny surprises of garlic. They were gobbled down in no time. Didn’t feel the need for a dip. My dad is already asking when I’m making them again, because these were too few! While Mr. Bittman suggests these will serve 4, I disagree. If you are a fan of all these flavours it’s better you double the recipe!
Olive and Rosemary Crackers
based on Mark Bittman’s recipe
1 cup all-purpose flour, more as needed
1/2 tsp salt
3 tbsp parmigiano reggiano cheese, finely grated
1 tbsp fresh rosemary, finely chopped
2 tbsp black olives, finely sliced
2 cloves garlic, finely chopped
3 tbsp extra virgin olive oil
1/4 cup cream or half-and-half, more as needed
1 Tablespoon milk, if required
Pink Himalayan salt or your favourite topping – coarsely ground pepper, sesame seeds or poppy seeds.