Carta De Musica Bread-Crackers With Herbs
A modern twist on an ancient bread-cracker with herbs and edible flowers.
Servings 2 dozen
Equipment
- Pasta roller
- Basting brush
- wire rack
Ingredients
- 2 tsp Yeast
- 2 tsp Sugar
- 1 tsp Salt
- 2 tbsp Extra virgin olive oil more for basting
- 1 1/4 cup Water
- 4-5 cups All purpose flour more for dusting
- 1 tbsp Coarse sea salt
- 1/4 cup Fresh herbs
- 1/4 cup Fresh edible flowers optional
Instructions
- Proof the sponge – In a stand mixer with a dough hook attachment, a mixing bowl or simply a large bowl with a wooden spoon, place the yeast, sugar and lukewarm water and allow to sit for 1-2 minutes to dissolve. Add the salt, olive oil and a cup of the flour, into the yeast mixture and stir on low speed to bring the ingredients together. Slowly add flour and stir until it becomes difficult to stir. If using a mixer with a dough hook make certain to scrape down the sides of the bowl.
- Forming a dough ball – At first you will have a sticky dough, but as you continue to work in more flour you will have an elastic dough, but continue to work in as much flour as needed until it forms a soft dough ball.
- Rising the dough – Transfer the dough to a clean and lightly oiled bowl, cover with plastic wrap and allow to sit out, room temperature, or a warm place until the dough doubles in size, about an hour. Once the dough rises, punch it down and let the dough rest for 5-minutes. Preheat the oven to 350.
- Shaping the risen dough– Sprinkle a little flour to create a lightly floured surface. Transfer the dough to the floured surface. With a rolling pin roll out the dough until it's about 1/4 inch thick. This thickness will fit easily through the opening of the pasta machine. Run the dough through the machine on its largest hole setting. Lightly dust flour on the surface of the dough, change the setting one notch lower and run the dough through a second time.
- Lay the long thin pieces of dough, about 6 inches wide, back onto the work surface with just enough flour to keep the dough from sticking, cut a few into shorter pieces if they are too long to work with. Place the flower petals and herb leaves of choice scattered on top of the dough, fold the dough over lengthwise and run the piece of dough through the pasta machine one last time. Do the same with the remaining dough. Cut the decorative dough into pieces and sizes you would want to display when serving. Transfer to the prepared sheet pan, brush an addition of olive oil lightly across the tops, and sprinkle a bit of coarse salt on top.
- Bake for about 10 minutes, watching closely so as not to brown too quickly. Transfer to a wire rack to cool. When completely cooled, the bread-crackers can be stored in an airtight container for several days.
Video
Notes
- Soft herbs work best when folding inside of the dough so as not to rip the delicate dough as fresh rosemary might do.