Cheese cracker with cheese
Kovász leftovers make a delicious, simple, crispy, cheesy cracker. It's also perfect as a guest crisp.
Ingredients
- 300 g Remaining sourdough
- 5 cl olive oil
- 2 Thread fresh rosemary
- 150 g cheese
- 1 teaspoon salt
- 100-120 g Bread flour
Instructions
- We weigh out 300 g of leftover sourdough, I used the leftover sourdough I had collected over the 2 days.
- Add 5 cl of olive oil, 2 sprigs of fresh rosemary, 150 g of cheese, a teaspoon of salt and 100-120 g of bread flour, depending on how runny the sourdough was. Add the flour slowly to get the right consistency.
- Knead, you should get a thick but stretchy dough.
- On a lightly floured surface, stretch it to a few mm thickness and cut it with a pizza cutter.
- Put them on a baking tray lined with baking paper, spray with oil and salt at the end.
- Bake in a preheated oven at 210 degrees for about 10-12 minutes until golden brown. Once baked, wait until the crackers are cool and then they will be deliciously crispy.
