Italian Style Crispbreads
These tasty crispbreads make a great alternative to breadsticks, crackers or bread and are great for adding tasty toppings. Theyโre perfect for adding to a sharing platter or serving up as a snack or starter. They taste great on their own, with dips like black olive tapenade or with a topping like I have here.
Italian Style Crispbreds
Prep time: 10 minutes | Cook time: 6-8 minutes | Makes: 16 crispbreads / Serves 6 - 8 | Nutrition: 26 calories per crispbread
Ingredients
- 60g Strong Bread Flour (white, or 50/50)
- 60g semolina flour
- Pinch of salt
- 100ml luke warm water
- Dried herbs e.g. oregano or chilli flakes
Method
- Pre-heat the oven to 200 degrees
- Combine the two flours and salt in a bowl and add the majority of the water. Bring the flour and water together to create a dough
- If needed add a little more water to combine all the flour
- Knead for five minutes until smooth
- Then cut off a small piece of dough, smaller than a golf ball, and flatten with your hand
- Then roll through a pasta machine or with a rolling pin into a rectangular shape about 0.5cm thick
- Place on a greased baking tray and brush the tops with extra virgin olive oil, and decorate with a little salt, dried herbs such as oregano or chilli flakes
- Bake for 6-8 mins until lightly browning and crisp
How to serve
Serve on their own or try topping with different ingredients. Iโve added a few chopped tomatoes, some rocket leaves, shavings of delicious 24 month aged Parmigiano Reggiano, a drizzle of balsamic vinegar and some basil leaves. You could also top with tomatoes and pesto, or what about some homemade caponata or tapenade. Get creative and add your favourites.
An easy recipe using casarecce pasta, combining the sweetness and freshness of cherry tomatoes, the heat of chilli and balanced with tangy feta and basil