Italian Style Crispbreads

These tasty crispbreads make a great alternative to breadsticks, crackers or bread and are great for adding tasty toppings. They’re perfect for adding to a sharing platter or serving up as a snack or starter. They taste great on their own, with dips like black olive tapenade or with a topping like I have here.

Italian Style Crispbreds

Prep time: 10 minutes | Cook time: 6-8 minutes | Makes: 16 crispbreads / Serves 6 - 8 | Nutrition: 26 calories per crispbread

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Ingredients

• 60g Strong Bread Flour (white, or 50/50)
• 60g semolina flour
• Pinch of salt
• 100ml luke warm water
• Dried herbs e.g. oregano or chilli flakes

Method

1. Pre-heat the oven to 200 degrees
2. Combine the two flours and salt in a bowl and add the majority of the water. Bring the flour and water together to create a dough
3. If needed add a little more water to combine all the flour
4. Knead for five minutes until smooth
5. Then cut off a small piece of dough, smaller than a golf ball, and flatten with your hand
6. Then roll through a pasta machine or with a rolling pin into a rectangular shape about 0.5cm thick
7. Place on a greased baking tray and brush the tops with extra virgin olive oil, and decorate with a little salt, dried herbs such as oregano or chilli flakes
8. Bake for 6-8 mins until lightly browning and crisp

How to serve

Serve on their own or try topping with different ingredients. I’ve added a few chopped tomatoes, some rocket leaves, shavings of delicious 24 month aged Parmigiano Reggiano, a drizzle of balsamic vinegar and some basil leaves. You could also top with tomatoes and pesto, or what about some homemade caponata or tapenade. Get creative and add your favourites.