Rosemary Olive Oil Crackers

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I really needed to use some sourdough this weekend, but I've been enjoying some absolutely delicious naturally fermented local bread (Field and Fire Bakery anyone? If you're in GR you must check it out) and didn't have any need to make bread. Crackers it was! I have a beautiful rosemary bush outside that is doing great and decided a little rosemary, a little garlic, and a little olive oil baked into a simple cracker was a quick, easy and delicious was to use up a little starter to get me through until I'm ready to bake bread again.  

I halved the recipe for these crackers and it was perfect. Just the right amount of dough for one baking sheet. I actually used my pasta roller to roll out the dough to an even thickness. I went to setting 3 on my Atlas pasta roller and thought it was the perfect thickness. But a rolling pin and a little arm strength work just as well. Just keep an eye on the crackers while they are baking to ensure you don't burn some of the thinner crackers. 

 
 

Rosemary Olive Oil Crackers
Adapted from King Arthur Flour
Ingredients

  • 1/2 cup (60 grams) whole wheat flour
  • 1/4-1/2 teaspoon salt
  • 1/2 cup (125 grams) unfed sourdough starter
  • 2 tablespoons (25 grams) olive oil
  • 1 tablespoons fresh rosemary, chopped finely
  • 1/2-1 whole garlic clove, finely minced
  • oil for brushing
  • coarse salt for sprinkling on top

Directions
Mix together the flour, salt, sourdough starter, olive oil rosemary and garlic to make a smooth(not sticky), cohesive dough. If dough is too wet add a few extra tablespoons of flour. Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.

Preheat the oven to 400°F. Very lightly flour a piece of parchment, your rolling pin, and the top of the dough. Working with one piece at a time, roll the dough to about 1/16" thick. 

Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.

Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here. Prick each square with the tines of a fork. Bake the crackers for about 20 minutes, until the squares are starting to brown around the edges. When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.

Garlic Scape Pesto

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Earlier this year I resolved to be more adventurous, to try new foods that I always want to try, but never know what to do with. I don't want to get stuck making the same 10 things over and over again, there is so much more out there to explore! When I saw garlic scapes for sale at the farmer's market a few weeks ago I knew I had to get them, even though I wasn't quite sure what I'd do with them. But being a lover of garlic, I knew something delicious would come to mind. When I got them home, I went straight to the computer to find some inspiration. The one thing that kept popping up over and over was garlic scape pesto. It sounded perfect to me, so I dove right in and whipped up a batch.

I can probably say that this is probably pretty close to the top of my all time favorite spread/sauce, whatever you want to call it. It was garlicky without being overwhelming, slightly chunky, with a smoothness from the oil, almonds for body and texture, and finished with salty and sharp parmesan cheese. All the ingredients complemented each other so well, it was perfect for smearing on my sandwiches, spreading on my pizza dough, and folding into pasta, utterly versatile and utterly delicious.

Garlic Scape Pesto

From

Food 52

Ingredients

  • 1 cup garlic scapes, thinly sliced crosswise
  • 1/4 cup almonds (or pine nuts, or walnuts)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper, to taste

Directions

Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. Then turn the processor back on, and with it running, add the oil a little at a time until it's fully incorporated.

Add cheese, pulse, then season with salt and pepper to taste.

Note: This won't brown like basil pesto will, so if you're not using immediately, just store in a container in the fridge. It will last about a week. Makes about 1 1/2 cups