Recipe information
Yield
makes 16
Ingredients
Preparation
Step 1
In the bowl of an electric mixer, stir together 1/4 cup warm water with the yeast. Let stand until foamy, about 5 minutes. Add olive oil, flour, salt, honey, and remaining 3/4 cup warm water. Attach to a mixer fitted with the paddle attachment, and mix on low speed for 1 minute. Switch to the dough hook, and mix on medium-low speed until dough is soft but not tacky, 2 minutes. Add cheese and mix for 1 minute more.
Step 2
Transfer dough to a lightly floured work surface; knead four or five times, forming into a ball. Cover with lightly oiled plastic wrap; let rest for 10 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate until well chilled, at least 1 hour or overnight. Meanwhile, line two baking sheets with parchment.
Step 3
Turn out dough onto a lightly floured work surface. Divide dough into 16 equal pieces. Using a pasta machine, pass dough through the second-thinnest setting, dusting generously with flour. Each piece should be about 8 by 5 inches. (Alternatively, you can roll out the dough with a rolling pin.) Transfer pieces of dough to prepared baking sheets. In a small bowl, whisk the egg with 1 tablespoon water; brush over dough. Sprinkle with salt, pepper, and additional cheese, and top with rosemary.
Step 4
Preheat the oven to 350°F. Bake, rotating sheets halfway through, until crisp and golden, 15 to 20 minutes. Cool on a wire rack. Repeat with remaining dough. Crackers can be kept in an airtight container at room temperature for up to 3 days.
Parmesan-Rosemary Crackers how-to
Step 5
After being rolled out into thin sheets, the dough is brushed with egg wash then sprinkled with grated Parmigiano-Reggiano, ground black pepper, salt, and fresh rosemary.
