Crackerbreads // The King Arthur Flour Book

Lately I've taken a break from yeasted breads and tried the techniques of stone-baked flat breads. The following are "Many-Seeded Crackerbread" and "Carta di Musica," respectively.

 

The upper picture is of a crackerbread that's meant to have a lot of seeds in it -- I used the King Arthur bagel topping, which includes bits of onion.

The lower picture is of a crackerbread that's brushed with olive oil and sprinkled with rosemary after it's removed from the oven.

The fun thing about the Carta di Musica is that it contains semolina flour and can, after resting, be rolled out and handled/stretched like a thin crust pizza:

Both breads are baked on a hot stone. Here's the seeded bread: