Italian Whole Wheat Focaccia Crackers
Description
These Italian Whole Wheat Focaccia Crackers offer a satisfying crunch and a hearty, rustic flavor profile that pairs perfectly with soft cheeses, dips, or as a standalone snack. Unlike standard crackers, these are made with a rich dough that rises twice, ensuring a tender interior with a crisp exterior. The combination of whole wheat and all-purpose flour provides a balanced texture, while olive oil and sea salt enhance the natural bread notes. Ideal for entertaining or a quick afternoon treat, these homemade crackers are versatile enough to be topped with rosemary, basil, or garlic. They are a delicious, wholesome alternative to store-bought options, bringing a touch of artisanal bakery quality to your kitchen table.Ingredients
Directions
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In a small bowl, combine the yeast, sugar, and 1/4 cup of warm water.
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Set aside in a warm place until the mixture starts to foam, about 5 to 10 minutes.
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Combine the flours and salt in a large bowl or in the food processor.
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Cut in the shortening until the mixture resembles coarse meal.
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Stir in the yeast mixture and the remaining 1/2 cup warm water.
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Blend to form a dough that will hold together in a cohesive ball.
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Knead well by hand for about 10 minutes on a lightly floured surface or by pulsing about 25 seconds in the food processor.
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Knead until the dough is smooth and springy to the touch.
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Place the dough in a lightly oiled bowl and turn it over to coat all sides.
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Cover with a damp towel and set the dough in a warm place until it has doubled in bulk, about 1-1/2 to 2 hours.
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Punch the dough down and turn it out onto a lightly floured surface or pastry cloth.
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Roll it into a rectangular shape approximately 1/4 inch thick.
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Place the dough on a lightly greased or parchment-lined baking sheet.
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Cover with a damp towel and let it rise for another 35 to 45 minutes.
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Using both hands, gently push your fingertips all over the top of the risen dough, leaving indentations throughout.
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Cover it with a damp towel again and put in a warm place until doubled in bulk, about 1-1/2 to 2 hours.
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Preheat the oven to 375&# 194;°F (191ðC).
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With your fingers or a soft pastry brush, lightly brush the top with olive oil.
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Bake for 20 to 30 minutes, until very crisp.
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Cool on a rack.
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When cooled, break into small, irregularly shaped pieces, or into 2 large crackers that can be broken off as they are nibbled.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 0.1kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.1mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store in an airtight container at room temperature for up to one week.
Substitutions: You can substitute the shortening with vegan butter or additional olive oil for a dairy-free version.
Variations: Sprinkle the top of the dough with rosemary, basil, garlic powder, or sea salt after brushing with olive oil before baking.
Serving: Try serving Focaccia Crackers with soft cheese, garlic-flavored cream cheese, or hummus.
Tip: This recipe is an adaptation of Italian focaccia. It is somewhat more difficult to make than most other crackers but worth the trouble for the substantial, crispy result.
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