- 2 cups all-purpose flour
- 1/4 cup raw sunflower seeds
- 1/2 teaspoon minced rosemary
- 1/4 teaspoon active dry yeast
- 1/2 cup warm water
- 1/4 cup plus 2 teaspoons extra-virgin olive oil
In a large bowl, mix the flour with the sunflower seeds, rosemary, yeast and 1 1/2 teaspoons of salt. Stir in the water and 1/4 cup of the olive oil until a dough forms. Turn the dough out onto a work surface and knead until it becomes a smooth ball, about 5 minutes. Transfer the dough to a bowl, cover with plastic wrap and let stand for 2 hours.
Preheat the oven to 350°. Turn 2 large baking sheets upside down. Divide the dough in half. Set 1 half on a baking sheet and roll it out to a 9-by-15-inch rectangle about inch thick. Trim the edges to make a neat rectangle. Using a sharp knife, cut the dough crosswise into 1-inch-wide strips. Drizzle the tops with 1 teaspoon of the oil and season with salt. Repeat with the remaining dough and oil.
Bake the crackers for about 28 minutes, until golden. Let cool completely before serving.