Prep 2 hrs
Cook 15 mins
This recipe appeared in "Food & Wine" magazine and is by Mario Batali. He makes these with myrtle, but crushed juniper berries make a great substitute. They go especially well with soup.
- 177.44 ml water
- 473.18 ml flour (plus more for dusting)
- 14.79 ml honey
- 7.08 g yeast (1 package)
- 44.37 ml extra virgin olive oil
- 2.46 ml juniper berries, crushed or 2.46 ml juniper berries, ground
- 14.79 ml kosher salt
- cayenne pepper, for dusting
- In a large bowl, stir together water, 1/2 cup flour, honey and yeast; let sit until foamy, about 10 minutes.
- Stir in remaining 1 1/2 cups flour, olive oil, juniper berries, and salt; knead on a floured surface for form a smooth dough.
- Place dough in a lightly oiled bowl and cover; let sit until doubled in size, about 1 hour.
- Preheat oven to 425 degrees F; line 3 large baking sheets with parchment paper.
- Punch down dough and divide into 4 equal pieces.
- Roll each piece into a 6x10 inch rectangle; cut lengthwise into 1/2 inch strips.
- Arrange strips on prepared baking sheet and dust with cayenne pepper; let stand until they puff up, about 15 minutes.
- Bake until golden brown, about 15 minutes.
- Let cool and crisp before serving.
It was a good idea to use juniper berries for this. I never used them in this way. My children ate the most of these, it was to funny looking at them while trying to get the last piece!
Thanks for this recipe. Done for ZWT7