Recipe(tried): Ligurian Bread - Ciappe (chyappay)

LIGURIAN BREAD - CIAPPE ("CHYAPPAY")

400g (3 1/8 cups) white flour
1 tsp easy blend yeast
2 level tsp sea salt* (1 tsp if using rosemary salt)
2 tsp rosemary salt powder or 3-4 tsp za'ater to taste
Other options: chopped olives, fresh chopped rosemary, garlic
60ml (1/4 cup) EV olive oil or rapeseed oil
Warm water
Optional: sea salt to garnish

Mix dry yeast, salt and herbs into flour. Mix in oil until mixture resembles bread crumbs.

Slowly add enough warm water to make a fairly stiff dough. Avoid kneading so the gluten does not develop too much.

Leave to rise for 45-60 minutes.

Knock back and lightly form into a ball. Divide into 16 pieces and set oven to heat to 160 degrees C (fan) (320 degrees F).

Roll each piece into a thin ovoid/oblong and place onto oiled baking sheets. Prick the chiappe all over with a fork or pastry pricker. Optional: Sprinkle with coarse sea salt.

Bake at 180 degreesC (fan) (350 degrees F) for 10-15 minutes until just turning golden. Check if they need turning.

Cool on wire rack and when cold and crisp, store in an airtight tin or bag. If they lose crispness, place them in a warm oven for a couple of minutes and cool on a wire rack.

*For rosemary salt, whizz dried rosemary leaves and salt in an electric spice mill. Add 2 tsp of this and only 1 tsp of salt.

ENJOY!