Mia (an old friend of my husbands) and I met briefly 6 years ago as she packed up and moved away from Vancouver to Seattle. Over the course of those 6 years we somehow established a great friendship. She’s like me in many ways – we love to craft, cook, bake, sew etc… she’s like me in many ways except she doesn’t drink – which I will forever find strange, but I still love her. A few years back when I was down for a visit she brought home some amazing crackers from a work party. They were called Panzanella and I loved them. I’m not a big cracker fan, but I really enjoyed them. So I decided to make some today, but with a Dalyn twist. I added Parmesan cheese and fresh rosemary to them. VERY easy to make, but you do have to keep your eye on them as they bake… give them a try for your next wine and cheese get together? Be sure to read through the instructions before making them…
Parmesan Rosemary Cracker Bread – Panzanella Croccantini
Preheat oven to 450 and put pan in bottom of oven for water.
In a food processor mix up flour, salt, sugar and rosemary and cheese. Pulse to blend. Add oil and pulse. Add water in a stream till dough comes together. Run for about more 20 seconds till a ball forms.
Place dough on a floured surface and knead into a smooth ball. Divide into four pieces cover with a towel and let rest 5 minutes.
Roll each section with your rolling pin as thin as you can get it before it falls apart. Cut into sheets and place on parchment paper. Spritz with water and sprinkle with kosher salt. Place pans into oven, add 1/2 cup hot water to pan in the bottom. Flip crackers front to back after about 2-4 minutes (really watch them, you want them to puff up a bit but not get super brown). Take out after about 45 seconds to 2 minutes, again watch them. You only want a HINT of brown. The crackers will still be slightly limp when taken out at the right time and harden up as they cool down. Cool on rack or flat surface. Serve with any variety of cheese or crunch them up for a big bowl of soup!