Crispbreads – a delicious recipe with all-purpose, active dry yeast, sugar, olive oil, salt, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine flour, yeast, sugar and 1 tsp salt in a medium bowl. Make a well in the center and stir in oil and 3/4 cup warm water. Mix until combined. Turn out onto a floured work surface and knead for 5 mins, until smooth and elastic. Place in an oiled bowl, cover and set aside in a warm place for 1 hour, or until dough has doubled in size.
2
Preheat oven to 425u00b0F. Oil 2 baking trays. Punch down dough then knead on a floured surface until smooth. Divide into 8 equal pieces. Roll each piece out very thinly until dough stretches to around 14 inches long. Place on trays.
3
Prick dough lightly with a fork and brush lightly with a little water. Sprinkle 1/2 the pieces with sea salt and rosemary and the remaining pieces with olives and cracked black pepper. Bake for 5 mins. Reduce heat to 350u00b0F and bake for 3 mins, or until browned and crisp. Let cool on trays.
438
kcal
Calories
16
g
Fat
64
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 2/3 cups all-purpose flour, 3/4 tsp active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and more.
Yes, Crispbreads falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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