Seed-Topped and Rosemary Crackers

Seed-Topped and Rosemary Crackers (Adapted from Fine Cooking)

For the dough

1 1/2 cups all-purpose flour
scant 1/2 cup whole-wheat flour
1 teaspoon salt
1/2 cup water
3 tablespoons extra-virgin olive oil

For the rosemary crackers

1 tablespoon chopped fresh rosemary
1/4 teaspoon sea salt

For the seed-topped crackers

1 1/2 teaspoons sesame seeds
1 teaspoon caraway seeds
1 teaspoon poppy seeds
1/2 teaspoon salt
water as needed

To prepare the dough

Preheat oven to 450 degrees.

In a large bowl, whisk together flours and salt. Stir in water and oil - stir until the dough begins to come together, then knead a few times in the bowl to finish smoothing it out. Slice dough into two equal pieces - wrap one piece in plastic wrap and set aside to rest.

To prepare rosemary crackers

Into the other half of dough, knead in fresh rosemary - wrap in plastic wrap and allow to rest while you make the seed-topped crackers.

To prepare the seed-topped crackers

In a small bowl, stir together sesame seeds, caraway seeds, poppy seeds and salt.

Unwrap the plain dough and place on a lightly floured surface - divide in half. Pat each portion into a square. Set one aside and cover to prevent drying out. Using either a rolling pin or pasta roller, roll other piece of dough into a rectangle about 1/16" thick, dusting with flour as needed to prevent sticking. If using a pasta roller, start at the thickest setting, then continue passing the dough through each narrower setting until it is as thin as you want.

Using a pastry brush, brush the top of the dough lightly with water, then sprinkle with half of the seed mixture. To adhere the seeds, gently roll rolling pin over the top of the dough. Using a pastry wheel or pizza cutter, slice the dough into small rectangles or your cracker-shape of choice. Transfer dough pieces to a baking sheet. Place into the oven and bake until browned, about 9 to 12 minutes. Remove and let cool on a wire rack. While the first batch bakes, repeat rolling and topping process with remaining half of dough and seed mixture.

To prepare rosemary crackers

Unwrap the rosemary dough and place on a lightly floured surface - divide in half. Pat each portion into a square. Set one aside and cover to prevent drying out. Using either a rolling pin or pasta roller, roll other piece of dough into a rectangle about 1/16" thick, dusting with flour as needed to prevent sticking. If using a pasta roller, start at the thickest setting, then continue passing the dough through each narrower setting until it is as thin as you want.

Using a pastry brush, brush the top of the dough lightly with water, then sprinkle with half of the salt. Using a pastry wheel or pizza cutter, slice the dough into small rectangles or your cracker-shape of choice. Transfer dough pieces to a baking sheet. Place into the oven and bake until browned, about 9 to 12 minutes. Remove and let cool on a wire rack. While the first rosemary batch bakes, repeat rolling and topping process with remaining half of dough and sea salt.

Makes about 3 to 4 dozen crackers.

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