For centuries, the Mediterraneans have taken full advantage of a landscape abundant with fresh herbs to create their vibrant, colorful cuisine. With The Mediterranean Herb Cookbook, James Beard Award-winning author Georgeanne Brennan brings the intoxicating tastes and aromas of the Mediterranean right into your kitchen via easy-to-follow instructions on growing, storing
Thin and crispy, these small anise-flavored crackers are simple to make. In Spain or Italy you might find them accompanied with a fish spread, bites of baby octopus or squid, marinated white beans, or thin slices of prosciutto.
Makes: about 70 crackers
1 package (1 scant tablespoon) active dry yeast
1/4 cup warm water
3/4 cup milk
1 tablespoon sugar
2 tablespoons plus 1 teaspoon unsalted butter
1 teaspoon fine salt
1 egg
1 1/2 tablespoons fennel seeds, finely crushed
3 1/2 to 4 cups all-purpose flour
coarse sea salt
In a large bowl combine the yeast and warm water and stir to mix. Let stand until foamy, about 5 minutes. In a saucepan, heat the milk over medium heat until small bubbles appear close to the edges of the pan. Do not allow to boil. Remove from the heat and stir in the sugar, the 2 tablespoons butter, and the fine salt Let cool to lukewarm then, using a whisk or fork, beat in the egg and fennel seeds. Add the lukewarm milk mixture to the yeast. Then add 2 cups of the flour and beat until smooth with a wooden spoon. Add another 1 1/2 cups flour and beat until the dough has a moderately soft texture, adding more flour if necessary to achieve the consistency.
Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, 5 or 6 minutes. Gather into a ball. Grease bowl with the 1 teaspoon butter, put the. ball of dough in the bowl, and turn to coat with the butter.
Cover the bowl with a damp kitchen towel, put in a warm place, and let the dough rise until double in size, about 1 hour.
Punch down the dough in the bowl, cover with the towel again, and let the dough rest for 10 minutes. Meanwhile, preheat an oven to 450 degrees F.
Divide the dough into small balls, each about the size of a large olive. On a lightly floured work surface, roll out each ball into a paper-thin round about 2 inches in diameter. The thinner the round, the crispier the cracker. Sprinkle a baking sheet with flour and place the dough rounds on it. Sprinkle a little coarse sea salt on each round and pat it lightly into the dough. Repeat, using more baking sheets, until all the dough has been used.
Bake for 5 minutes, then turn the crackers over, and continue to bake until crisp and lightly browned on both sides, about 5 minutes longer. (If air bubbles form, puncture them with the tines of a fork.) Remove and let cool somewhat before serving. Serve warm or at room temperature. To store, pack the crackers between layers of waxed paper in an airtight tin, where they will keep for 1 week
