Cracker Bread

In today's economy, where people want to save money but tired of compromising flavor and quality.

I was at the store and really wanted a great cracker bread  to serve with wine and this wonderful cheese I had. As I searched the isles, the prices were outrageous! For 7 ounces ( like 10 crackers) the store was asking five dollars or more. The ingredients were lame or they were just preservatives on enriched flour, yuck. So I came home and went to the baking bible were I came across these sheet crackers. Well they stated that that they were sheet crackers if you spread them really thin, or it becomes cracker bread, which is amazing in its self. Its all crispy on top and bottom  and in the very center of each piece its  soft like a focaccia bread.

Cracker Bread 


13/4 cups AP flour
1 tablespoon extra virgin olive oil, with extra for brushing
1 tablespoon of local honey
1/2 teaspoon instant yeast
1/2 teaspoon table salt
1/2 cup warm (110 degrees) water
2 teaspoons of poppy,sesame, rye, and/or flax seeds,  (optional)
Coarse sea salt for sprinkling



Combine flour, oil, honey, salt and yeast to stand mixer fitted with the dough hook. On low speed add water until dough comes together (about 2 minutes).




Then increase speed to medium for about 8 minutes. If after 4 minutes and the dough still sticks to the sides add up to 1/4 cup of flour using only 1 tablespoon at a time. Dough should be elastic and smooth.




Place dough on clean counter and roll into a smooth ball and place in a large bowl and cover tightly in a warm area until doubled in size ( 1-1 1/2 hours).
On a clean counter top, cut the dough into 2 separate balls. Working with one ball at a time, cover the other ball with saran wrap so it doesn't dry out.
On a rimless sheet pan, (or the bottom of a clean cooking sheet)  lightly spray with pam (or other oil spray). Roll out dough directly on pan, stretching with hands until the dough evenly reaches the edges of the baking sheet, but don't stretch too thin that you can see the pan through the dough.

Cover for 10-20 minutes to let the dough rest, while repeating with the other ball of dough.
Adjust the oven to the lower middle position and preheat oven to 350 degrees. Brush crackers with oil and here is where you can sprinkle with seeds, herbs, and/or cheese, and coarse salts.

Using a fork to poke holes in the dough so air pockets don't form





Bake for 20 minutes or until golden brown, rotating sheets half way through.  Let the crackers cool for about 15 minutes.


 Break into desired sized pieces and serve.

For Rosemary Parmeasan :
1/4 cup grated Parmesan  cheese for sprinkling on top, and 2 teaspoons of finely chopped fresh rosemary. Don't use dried herbs or they will burn in the oven.