Rosemary and Olive Oil Crackers
Adapted from Karen Solomon’s cookbook Jam It, Pickle It, Cure It published by Ten Speed Press
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt, plus more for the cracker tops
1/2 teaspoon freshly ground black pepper, plus more for the cracker tops
1/3 cup olive oil
1/4 to 1/2 cup cold water
1 teaspoon dried chopped rosemary, plus more for the cracker tops
In a large bowl or food processor, mix the 2 cups of flour, baking powder, sugar, 1 teaspoon of salt, and pepper. In another bowl lightly beat the egg and the olive oil. Slowly stir the liquid into the dry ingredients in the bowl, or combine in the processor and pulse, until the dough starts to form a course meal. Add the water as needed, 1 tablespoon at a time, until the dough comes together and you can form it into a single ball. Add the chopped rosemary and pulse to combine.
On a lightly floured work surface, cut the dough in half. Shape each piece into a square about 12 inches wide. Wrap each piece in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 375ºF. Lightly oil 2 baking sheets and dust with flour (Erin’s Note: I always use Silpats).
Roll out 1 piece of dough, trying to retain its square shape, until it reaches a thickness of 1/8 to 1/4 inch. The desired thickness can vary to your taste; note that the thinner the cracker, the crisper and the more delicate it will be. Lightly prick the dough all over, every half inch or so, with the tines of a fork. Lightly brush the top with water, sprinkle with additional salt, pepper, and chopped rosemary, then give 1 or 2 more gentle rolls with a floured rolling pin to press the toppings into the dough.
Cut the dough into the desired shapes.
Carefully transfer the crackers onto the prepared baking sheets using a scraper or a spatula. Bake for 8 to 20 minutes, until evenly browned. Check the crackers after 8 minutes; their cooking time will vary by size and thickness. Small, snack-size crackers might be ready, whereas larger crackers could require longer. Note that all the crackers might not be done at the same time–those around the edges of the baking sheet might cook more quickly.
Cool the crackers completely, and store in an airtight container up to 1 week or more. These crackers also freeze beautifully for several months. Let them sit at room temperature for 2 hours before use.
Quick Roasted Red Pepper Dip
Yields approximately 1 1/2 cups
1 cup roasted red peppers, drained
2 cloves garlic, minced
4 ounces creamy goat cheese
1/4 cup sour cream or plain yogurt
2 tablespoon lemon juice, and possibly more if the dip is too thick
Salt and Pepper to taste
Blend all of the ingredients in the bowl of your food processor until smooth and creamy. If the dip is too thick add a little more lemon juice until you reach the consistency you desire. Serve with crackers, chips, or vegetables.