Italian Taralli Pugliesi Crackers - Recipe with Sourdough Discard
We are planning to visit Puglia in the South of Italy this fall. As a little teaser I already worked out a recipe that I would like to share with you: Taralli Pugliesi, which are typical for the region. They are crispy, crumbly, and taste of white wine, olive oil and fresh herbs. The dough is quick and easy to make, and it is a great way to use your sourdough discard. The crackers don’t need any added yeast or baking powder and can be stored for a long time.
Ingredients
- 450 g all-purpose wheat flour or Tipo 00
- 120 g olive oil
- 150 g white wine
- 100 g sourdough starter
- 12 g salt
- dried herbs
Instructions
- Knead the flour, sourdough, olive oil, wine, salt and herbs into a smooth dough.
- Place the dough into an airtight container and let it rest for about 30 minutes at room temperature.
- Divide the dough into four equal parts, each quarter again into four, and again, so that you have 64 small dough pieces. Roll these into thin strips with the palms of your hands and connect and firmly press the ends together into small rings.
- Pre-heat the oven to 180 °C (350 °F).
- Bring water in a large pot to simmer, but not boil. Add the rings of dough into the water.
- When the rings rise to the water's surface, you can scoop them up with a skimmer and let them drip off on a towel.
- Place the Taralli onto a baking tray and bake them for 30 to 35 minutes until crispy. Let the crackers cool down completely on a grid before packing them away in an airtight container.
