LA PANZANELLA-STYLE CROCCANTINI
1 1/2 cups flour
1 teaspoon salt
1/2 cup very cold water
1/8 cup olive oil
Preheat oven to 450°F with a baking stone. Place a pan in bottom of oven for water.
Put flour and salt in food processor fitted with cutting blade. Pulse to blend. Add oil, pulse. Add water in a stream until dough comes together. Process for about 20 seconds.
Turn dough out onto a lightly floured surface and knead until smooth. Divide into four pieces cover with a towel and let rest 5 minutes.
Roll each section with a rolling pin or in pasta roller. Sheets should be paper-thin.
Place on parchment paper. Spritz with water.
Put parchment directly into oven on baking stone, then add 1/2 cup hot water to pan in the bottom.
Flip crackers front to back after 2 minutes. Remove after about 45 seconds to 1 minute, when crackers display a hint of brown.
Crackers may be slightly limp when taken out at the right time. Additionally, I have experienced the need for longer baking times with certain batches.
Cool sheets on wire racks. Break into pieces and crunch to your heart’s delight!
Store crackers in an airtight container in pantry.