Sunflower Seed & Rosemary Crackers

Rocca Kitchen & Bar, Boston

Rocca's consulting pastry chef, Ruth-Anne Adams, and her husband, Tom Fosnot, the restaurant's chef, sampled many breads while traveling through Liguria, Italy. A simple, sunflower seed–flecked cracker from the town of Chiavari was their favorite, and back at Rocca, they re-created it as a snack.

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  • Servings: Makes about 2 dozen crackers

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  • 2 cups all-purpose flour
  • 1/4 cup raw sunflower seeds
  • 1/2 teaspoon minced rosemary
  • 1/4 teaspoon active dry yeast
  • Salt
  • 1/2 cup warm water
  • 1/4 cup plus 2 teaspoons extra-virgin olive oil

How to make this recipe

  1. 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.

  2. 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.

  3. Bake the crackers for about 28 minutes, until golden. Let cool completely before serving.

Contributed By Photo © Wendell T. Webber Published February 2008

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