Parmesan-Rosemary Crackers

• 1 cup warm water (about 110F)
• 1 teaspoon active dry yeast
• 3 tablespoons extra-virgin olive oil, plus more for bowl and plastic wrap
• 15 ounces (about 3 cups) all-purpose flour, plus more for dusting
• 2 teaspoons coarse salt, plus more for sprinkling
• 2 teaspoons honey
• 1/4 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling
• 1 large egg, lightly beaten
• Freshly ground pepper
• 3 tablespoons fresh rosemary leaves

1. In the bowl of an electric mixer, stir together 1/4 cup warm water with the yeast.
2. Let stand until foamy, about 5 minutes.
3. Add olive oil, flour, salt, honey, and remaining 3/4 cup warm water.
4. Attach to a mixer fitted with the paddle attachment, and mix on low speed for 1 minute.
5. Switch to the dough hook, and mix on medium-low speed until dough is soft but not tacky, 2 minutes.
6. Add cheese and mix for 1 minute more.
7. Transfer dough to a lightly floured work surface; knead four or five times, forming into a ball.
8. Cover with lightly oiled plastic wrap; let rest for 10 minutes.
9. Place dough in a lightly oiled bowl and cover with plastic wrap.
10. Refrigerate until well chilled, at least 1 hour or overnight.
11. Meanwhile, line two baking sheets with parchment.
12. Turn out dough onto a lightly floured work surface.
13. Divide dough into 16 equal pieces.
14. Using a pasta machine, pass dough through the second-thinnest setting, dusting generously with flour.
15. Each piece should be about 8 by 5 inches.
16. (Alternatively, you can roll out the dough with a rolling pin.)
17. Transfer pieces of dough to prepared baking sheets.
18. In a small bowl, whisk the egg with 1 tablespoon water; brush over dough.
19. Sprinkle with salt, pepper, and additional cheese, and top with rosemary.
20. Preheat the oven to 350F.
21. Bake, rotating sheets halfway through, until crisp and golden, 15 to 20 minutes.
22. Cool on a wire rack.
23. Repeat with remaining dough.
24. Crackers can be kept in an airtight container at room temperature for up to 3 days.
25. After being rolled out into thin sheets, the dough is brushed with egg wash then sprinkled with grated Parmigiano-Reggiano, ground black pepper, salt, and fresh rosemary.

warm water, active dry yeast, extravirgin olive oil, flour, coarse salt, honey, freshly grated parmigianoreggiano, egg, freshly ground pepper, rosemary

Taken from www.epicurious.com/recipes/food/views/parmesan-rosemary-crackers-390258 (may not work)