Italian Whole Wheat Focaccia Crackers Recipe
Servings: 1
Ingredients
- 1/2 pkt (1-1/8 tsp.) active Dry yeast
- 1/2 tsp Sugar
- 3/4 c. Hot water
- 1 1/3 c. All-purpose flour
- 1/2 c. Whole wheat flour
- 3/4 tsp Salt
- 2 Tbsp. Shortening Extra virgin olive oil for the tops
Directions
- "This is an adaptation of Italian focaccia. It is one of the most crispy and crunchy crackers, as well as one of the most substantial. Try serving Focaccia Crackers with soft cheese or possibly garlic-flavored cream cheese. It is somewhat more difficult to make than most other crackers, but worth twice the trouble. 375 F. 20 to 30 min
- In a small bowl, combine the yeast with the sugar and 1/4 c. of the hot water. Set aside in a hot place till the mix starts to foam, about 5 - 10 min.
- Combine the flours and salt in a large bowl or possibly in the food processor. Cut in the shortening till the mix resembles coarse meal. Stir in the yeast mix and the remaining 1/2 c. hot water. Blend to create a dough which will hold together in a cohesive ball.
- Knead well by hand for about 10 min on a lightly floured surface or possibly by pulsing about 25 seconds in the food processor. Knead till the dough is smooth and springy to the touch.
- Place the dough in a lightly oiled bowl and turn it over to coat all sides.
- Cover with a damp towel and set the dough in a hot place till it has doubled in bulk, about 1-1/2 to 2 hrs.
- Punch the dough down and turn it out onto a lightly floured surface or possibly pastry cloth. Roll it into a rectangular shape approximately 1/4 inch thick. Place the dough on a lightly greased or possibly parchment-lined baking sheet, cover with a damp towel, and let it rise for another 35 to 45 min.
- Using both hands, gently push your fingertips all over the top of the risen dough, leaving indentations throughout. Cover it with a damp towel again and put in a hot place till doubled in bulk, about 1-1/2 to 2 hrs.
- Preheat the oven to 375 F. With your fingers or possibly a soft pastry brush, lightly brush the top with extra virgin olive oil. Bake for 20 to 30 min, till very crisp. Cold on a rack. When cooled, break into small, irregularly shaped pcs, or possibly into 2 large crackers which can be broken off as they are nibbled.
- VARIATIONS: Sprinkle the top of the dough with rosemary, basil, or possibly your favorite herb after brushing with the extra virgin olive oil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 441g | |
| Calories 1058 | |
| Calories from Fat 251 | 24% |
| Total Fat 28.56g | 36% |
| Saturated Fat 6.44g | 26% |
| Trans Fat 8.56g | |
| Cholesterol 0mg | 0% |
| Sodium 1760mg | 73% |
| Potassium 512mg | 15% |
| Total Carbs 174.55g | 47% |
| Dietary Fiber 12.8g | 43% |
| Sugars 2.79g | 2% |
| Protein 27.16g | 43% |
