Gorgonzola Spelt Cracker Bread
September 12, 2012 § Leave a comment
Thin. Crackly. Salty. Crispy. Light. Yummy. Easy. No yeast or baking powder.
Delicious with a glass of wine before dinner, it won’t fill you up and spoil your dinner.
Great with a bowl of soup.
Change the cheese.
Add more herbs.
The hardest part is letting it rest for 30 minutes.
I’ve had this recipe in my file for many years and don’t know where it came from, but thank you to whoever created it!
1 cup flour, I use white spelt
1/2 tsp salt
1/4 cup plus 2 TBL warm water
1 1/2 TBL olive oil
2 TBL olive oil
1/4 lb Gorgonzola cheese, cut into small pieces
1/4 cup chopped flat leafed parsley
1 tsp freshly ground pepper
Combine flour, salt, water and oil in a bowl. Stir with a wooden spoon until well combined.
Turn dough onto a lightly floured surface. Knead a few minutes until the dough is smooth and silky feeling.
Place the dough into a lightly oiled bowl and cover with plastic wrap. Set it in a warm place for 30 minutes.
Preheat oven to 450 degrees. Remove the dough from the bowl and cut it into 4 pieces. Cover each and let rest 10 minutes.
Working with one piece at a time, place on a lightly floured surface, dust the top with a little flour and roll out into a piece about 1/8 inch thick. Repeat with each portion of dough.
Place two rolled out pieces onto a baking sheet. No need to grease it. Brush each piece with oil, then scatter with the cheese, parsley and pepper evenly.
Place in oven and bake for about 6 to 8 minutes, or until the cheese is bubbly and the edges are brown. Repeat with the remaining two pieces.
Cool for a minute and then break into smaller pieces.
This can be made with other cheeses as well. I’ve made it with goat cheese and it’s also really good with strong and pungent cheeses like English Stilton. Fontina is good, also.