Ingredienti 500 gr of “0” soft wheat flour
15 gr of fresh yeast
4 spoonfuls of oil (optional)
1 teaspoonful of salt
about 250 ml of lukewarm water
herbs as preferred
(for instance rosemary, sage, olives, etc...)
a pinch of sugar
Preparazione Dissolve the yeast in the lukewarm water and add the sugar. Measure the flour in the Misurone; pour the mixture in the mixer and add 4 spoonfuls of oil and the herbs and switch on. After 2 minutes add the salt and continue mixing for a further 4/5 minutes.
Take the dough out, make it into a ball and sprinkle with flour. Cover with a cloth and let it rest for 30 minutes in a warm and draft-free place.
Once the dough has risen, return it to the mixer for a further 4/5 minutes. Take the dough out and let it rest for about an hour and a half.
Attach the pastry accessory to the mixer and make a 3 mm thick pastry (you can use our accessory suitable for this purpose).
Lay on a baking sheet and bake in a pre-heated oven at 220° C for 15 minutes.
Let the crackers cool before removing them from the sheet.
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