Source: The Heritage of Italian Cooking by Lorenza de` Medici Stucchi
Recipe discovered by a baker named Bianchi in the little village of Gaiolle ( Chianti area)
The biscuits can be kept in an airtight container for up to 2 weeks.
Excellent appetizer which can be served with some quality olives.
They can be also varied in many ways, for example, by adding to the dough very finely chopped herbs such as rosemary, sage or thyme, or cumin or fennel seeds
2 tbsp(10g) fresh yeast
2/3 cup (150ml) lukewarm water
2 cups (250g)unbleached all purpose (plain) flour
1 cum (120g) wholemeal flour
1/3 cup(90 ml) extra virgin olive oil
Dissolve the Yeast in the warm water.
In the bowl, combine the flours, salt, 3 tbsp of olive oil and the yeast mixture.
Knead the dough until smooth. Shape into a ball, place into a floured bowl and set aside to rise until doubled the volume and the surface is slightly cracked
On the floured surface, roll out the dough into a 1/4 inch (0.5 cm) thick rectangle. Score it into squares wit a knife and prick each with a fork. Brush the squares wit the remaining olive oil and sprincle a little salt on top.
Bake in a preheated 200C ( 400F) oven for 10 min.
Separate the crackers and bake for 5 more min.
Remove from the oven and let cool completely.
and an entirely wholesome (100% wholegrain) variation
( here with fresh rosemary and sea salt)
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