Italian Style Crispbreads
These tasty crispbreads make a great alternative to breadsticks, crackers or bread and are great for adding tasty toppings. They’re 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. I’ve 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.