2 cups flour 1/2 cup cornmeal 1/4 teaspoon salt 1/4 cup margarine 2/3 cup water -- warm Preheat oven to 375 degrees F. Combine flour, cornmeal and salt; add margarine. Mix until crumbly; stir in warm water. Chill. Form chilled dough into walnut-size balls; roll out into paper-thin 4-inch rounds; place on cookie sheet. Bake for 5 minutes, or until golden and crisp. Makes 6-8.
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How To Make Pane Carasau( Sardinian Crisp Thin Bread) Maestro Massimo Nocerino
It is made by taking baked flat bread (made of durum wheat flour, salt, yeast, and water), then separating it into two sheets which are baked again. The recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time. Pane carasau can last up to one year if it is kept dry.
This is Sardinian flatbread or as it is translated sheet music bread. It is really a lot like a cracker although I know it looks much like a tortilla. It is stiff and crackly and in the hands of the Sardinians it is multipurpose.to m The most difficult part of the process is rolling it out but after one or two you'll get the hang of it. BTW they are usually baked twice. Meaning this is the first time and when you are ready to eat them you bake them again usually brushed with olive oil and sprinkled with rosemary.
Recipe
0.5Kg Semolina 0.5 kg 0 flour 25 gr salt 500 cold water 2gr fresh yeast or Better (Sourdough starter 100 gr)
Chocolate Focaccia: The Perfect Crispy, Chewy, Anytime Snack
Get the recipe for Double Chocolate Focaccia:
Crispy on the outside, chewy on the inside, and rippled with morsels of semisweet chocolate, this focaccia is proof that bread and chocolate belong together. A stint in the stand mixer builds strength in the dough, giving the focaccia its signature chew, and baking it at high heat ensures the focaccia gets crispy on the edges. Eat it plain, accompanied by a cappuccino, or take it one step further and slather a slice of this chocolate focaccia with mascarpone and cherry jam.
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Bread Flour:
Black Cocoa:
SAF Red Instant Yeast:
King Arthur Pure Vanilla Extract:
Callebaut Semisweet Chocolate Chips:
Swedish Pearl Sugar:
Snow White Non-Melting Topping Sugar:
King Arthur Square Pan - 8 in:
Thermapen® ONE Digital Thermometer:
Small Offset Spatula:
Bench Knife:
And what's that big white machine in the background on the left? That's the new temperature-controlled Sourdough Home! Learn more:
Credits Melanie Wanders - Host Tucker Adams - Producer Ryan Salerno - Set Assistant Chris McLeod - Director
Chapters 0:00-0:33: Introduction to Double Chocolate Focaccia 0:34-4:23: Mix the Dough 4:24-5:38: Rest and Continue Mixing 5:39-6:52: Add the Chocolate Chips 6:53-8:14: Cover Dough and Rest 8:15-9:03: Transfer to Pan and Rest 9:04-10:45: Dimple Dough and Bake 10:46: Remove, Cool, Slice, and Enjoy!