Fresh Rosemary Crackers
Step 1: In a large bowl sift the flour and then add the sugar, baking powder, salt and baking soda.
Step 2: In a small bowl whisk the eggs and milk together. Gradually stir egg mixture into dry ingredients until a stiff dough forms. Rest for 10 minutes.
Step 3: Turn out dough and knead until smooth. Cover with plastic wrap and rest for 60 minutes.
Step 4: 15 minutes before baking set the oven to 200 C (390°F).Place a large baking sheet in the centre of the oven.
Step 5: Divide dough into 1-1.5 ounce balls. Press and cover with plastic wrap. Rest for 10 minutes.
Step 6: Using a rolling pin roll out each of the balls into a long rectangle shape. Sprinkle the dough with the chopped rosemary and continue to roll until the dough is very thin (as thin as you can get it).
Step 7: Brush each piece of dough with olive oil and sprinkle with sea salt. Transfer the dough to the baking sheet and bake for 8-10 minutes or until golden. Cool.
Michael Clark
Michael is a banker with a love for bread. His desire was kindled by morning visits to a local bakery while holidaying in France. He was struck by the passion of the bakers and the simplicity of hand made bread— 4 ingredients; flour, salt, water and yeast. He soon found himself experimenting in his own kitchen, before recruiting a master baker to show him the ropes. Wanting a taste of the real thing, he traded his holidays for midnight shifts in one of Canada's leading artisan bread bakeries. To quote Michael, “there is nothing more satisfying then the solitude of waking up early, hand kneading the dough, smelling the aromas coming from the oven and then slathering a hot piece of bread with some delicious butter”. An avid traveler, he seeks out crusty loaves and the people who make them around world. When not working in The City, Michael can be found in his London kitchen or his local pub