“It’s a delightful cracker like bread which you can really enjoy eating!”

INGREDIENTS

1 pkg. active dry yeast
2 cups warm water
1 teaspoon sugar
2 1/2 tablespoons vegetable oil
3 1/4 cup unbleached flour
1 teaspoon salt
3 tablespoons fresh rosemary
3 tablespoons fresh grated Parmesan cheese*

• Add water and sugar until dissolved then sprinkle yeast on top in a small bowl.
• Let stand for 10 minutes to activate yeast then add oil.
• Add flour and salt and mix well in a food processor.
• Slowly add yeast mixture and continue mixing until dough forms a ball while scraping sides with a spatula.
• Turn dough out on a floured work surface and knead dough by hand until it is smooth. Wrap tightly in plastic wrap and allow to rest in the refrigerator until it rises to nearly double its size (about 1 hour.)
• Preheat oven to 400 degrees. In a small bowl, combine rosemary and Parmesan cheese.
• Turn dough out on a floured work surface and roll out until it is the shape of a rectangle. Cut dough into roughly 16 equal portions. When working with one portion of dough, place the others in a bowl covered with plastic wrap to prevent from drying out.
• Take a portion of dough and roll until paper thin (should resemble a very flat rectangle or strip). Using a spatula, lift the dough strip and place it on an ungreased baking sheet. Repeat with remaining dough pieces.
• Evenly sprinkle with rosemary and Parmesan cheese over the tops of the dough strips and lightly press into the dough.
• Bake until golden brown (about 10-15 minutes) then cool on wire racks.
• Option:
• Use a wooden spoon to mix by hand and add yeast mixture a little at a time to
• evenly combine if you don’t have a food processor. Add more flour as needed if
• dough is too sticky or water if too dry.