|Prep time||45 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
For the crackers: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, yeast and salt.
In a separate bowl, combine 1 tbsp of the olive oil and 1 tbsp of water.
While the mixer is running on medium, slowly add the oil and water, mixing until it forms a dough.
On a clean, lightly floured surface, knead the dough by hand until a smooth round ball forms.
Place the dough in a lightly oiled bowl and cover with a clean dish cloth. Place in a warm area and leave to double in size, approx. 1 hour.
Lightly oil the back of a 45cmx33cm baking tray. Turn the risen dough onto the oiled tray and pull the dough toward the edges of the tray. You can also use a lightly floured rolling pin to roll out the dough. Make sure the dough is spread out evenly.
Leave at room temperature, to proof again, about 10-20 minutes.
Preheat the oven to 180°C, gas mark 4.
Brush the dough with the leftover oil, top with the thyme, grated Parmesan and flaky salt.
Bake for 20 minutes.
Allow to cool on a tray before breaking it apart. The crackers can be kept for up to 3 days in an airtight container.
For the white bean hummus: Place all the ingredients in a blender and blitz until smooth. Season to taste.
Serve the crackers with the white bean hummus.