Parmesan Rosemary Flatbreads

makes about 16 crackers

1 cup warm water
3/4 teaspoon instant 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
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
About 1/2 cup of olive oil, for brushing on the flatbreads
Freshly ground pepper
3 tablespoons fresh rosemary leaves

In the bowl of an electric mixer, stir the water and yeast together.  If using a stand mixer, attach your dough hook.  Add olive oil, flour, and salt and mix on low speed for 1 minute.  Switch to medium speed and mix until dough is soft but not tacky, about 2 minutes.  Add cheese and mix for 1 minute more.

Transfer dough to a lightly floured work surface; knead four or five times, forming into a ball.  Cover with lightly oiled plastic wrap; let rest for 10 minutes.  Place dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate until well chilled, at least 1 hour or overnight.  Meanwhile, line two baking sheets with parchment.

Preheat the oven to 350 degrees.  Turn out dough onto a lightly floured work surface.  Divide dough into 16 equal pieces.  Using a pasta machine, pass dough through the widest setting a couple of times and then pass the dough through the next two or three thinner settings.  (The thinnest I passed my dough through was #4).  I like mine quite thin. If you don't have pasta rollers, just roll out thinly with a rolling pin.  Transfer pieces of dough to prepared baking sheets.  Brush the flatbreads with olive oil.  Sprinkle with salt, pepper, and additional cheese and top with sprigs of rosemary.

Bake, rotating sheets halfway through, until crisp and golden, 15 to 20 minutes.  Cool on a wire rack.  Repeat with remaining dough.  Bread can be kept in an airtight container at room temperature for up to 3 days.

The Italian Dish