📝 About This Recipe
These crisp, golden bites are the quintessential Italian 'stuzzichini'—the small, irresistible snacks traditionally served during aperitivo hour to 'tease' the appetite. Hand-rolled and infused with fragrant rosemary and premium olive oil, they offer a satisfying crunch that far surpasses any store-bought cracker. Perfect for entertaining, these artisanal crackers bring the warmth of a Tuscan bakery right into your home kitchen.
🥗 Ingredients
The Dough Base
- 2 1/2 cups 00 Flour or All-Purpose Flour (sifted)
- 1/2 cup Warm Water (approximately 100°F)
- 1/3 cup Dry White Wine (such as Pinot Grigio)
- 1/2 cup Extra Virgin Olive Oil (high quality for best flavor)
- 1 teaspoon Fine Sea Salt
- 1/2 teaspoon Granulated Sugar (to help with browning)
Aromatics and Toppings
- 2 tablespoons Fresh Rosemary (very finely minced)
- 1 tablespoon Maldon Flaky Sea Salt (for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Garlic Powder (optional, for depth)
- 1 large Egg White (beaten with 1 tsp water for wash)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone baking mats.
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2
In a large mixing bowl, whisk together the flour, fine sea salt, sugar, and garlic powder until well combined.
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3
Create a well in the center of the dry ingredients and pour in the olive oil, white wine, and warm water.
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4
Using a fork or your hands, gradually incorporate the flour into the liquid until a shaggy dough forms.
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5
Turn the dough out onto a lightly floured surface and knead for about 5 minutes until it becomes smooth, elastic, and no longer sticks to your hands.
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6
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes; this relaxes the gluten and makes rolling much easier.
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7
Divide the rested dough into four equal portions. Keep the portions you aren't working with covered to prevent drying.
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8
Roll out one portion of dough as thinly as possible (about 1/16th of an inch) into a rough rectangle. The thinner the dough, the crispier the stuzzichini.
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9
Brush the surface lightly with the egg white wash, then sprinkle generously with the minced rosemary, cracked black pepper, and flaky sea salt.
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10
Using a fluted pastry wheel or a sharp knife, cut the dough into long strips, triangles, or small squares according to your preference.
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11
Transfer the pieces to the prepared baking sheets, spacing them slightly apart (they won't spread much).
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12
Bake for 15-18 minutes, rotating the pans halfway through, until the crackers are deeply golden brown and firm to the touch.
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13
Remove from the oven and slide the parchment onto a wire cooling rack. The stuzzichini will continue to crisp up as they cool completely.
💡 Chef's Tips
For the ultimate crunch, ensure your oven is fully preheated before the trays go in. If the dough keeps springing back while rolling, let it rest for another 10 minutes to relax the gluten. You can substitute the white wine with more water if preferred, but the wine adds a characteristic acidity and 'shortness' to the dough. Store these in an airtight container for up to two weeks; if they lose their crunch, toast them in a 300°F oven for 5 minutes. Experiment with other dry herbs like oregano or fennel seeds for different regional Italian flavor profiles.
🍽️ Serving Suggestions
Serve alongside a glass of chilled Prosecco or a classic Aperol Spritz. Pair with a wedge of aged Pecorino Romano and a jar of honey-drizzled walnuts. Use as a vessel for creamy whipped ricotta topped with lemon zest. Place in a tall glass jar on a charcuterie board featuring Prosciutto di Parma and marinated olives. Accompany with a spicy Calabrian chili dip or a smooth white bean purée.