Schiacciatine croccanti (crunchy olive-oil crispbread)

Instructions

1. Mix the yeast and warm water in a bowl and stand for a few minutes to froth up. Add the honey or syrup and mix well.
2. Tip the flour into a large bowl, add the olive oil, wine and yeast mixture and mix until the dough just comes together. Add the salt and knead lightly to incorporate. Turn out onto a lightly floured surface and knead for 6–8 minutes until the dough is smooth. (If you use an electric mixer fitted with a dough hook, this will take only 2–3 minutes.) Test the dough by stretching out a corner: if it’s see-through and doesn’t tear, it’s ready. If not, knead for a further 1–2 minutes and test again. Place the dough in an oiled bowl, cover with a damp tea towel and prove at room temperature for 1½ hours or until doubled in size.
3. Using floured hands, stretch the dough into a rectangle. Fold the top and bottom thirds into the centre, like folding a letter, then tuck the ends under to form a ball. Give the dough a quarter turn and repeat this step another three times. Place the dough back in the bowl, cover and prove at room temperature for another hour or until doubled in size.
4. Preheat your oven to 220°C (200°C fan-forced) and line a baking tray with baking paper. Roll the dough out on a lightly floured work surface until 5 mm thick, place it on the tray and, using a sharp knife, score the dough into 16–20 rectangles. Use a fork to prick each rectangle in the middle.
5. To make the glaze, whisk the olive oil with 2 tablespoons of water in a small bowl. Brush the glaze evenly over the dough, then sprinkle with some salt. Bake for 20–25 minutes until golden.
6. Transfer the crispbread to a wire rack to cool completely, then break into crackers, using the scored lines as a guide. Enjoy!