A yeast-free cracker-focaccia-bread cross that is a great addition to a cheese platter, side to a salad or with pre-dinner drinks! Pairs perfectly with this asparagus dish and blackberry dijon sauce The Recipe Serves Ingredients 1 cup flour ¼ cup semolina flour (50g) 3 tsp olive oil ½ tsp salt ¼ – ½ cup water to sprinkle: olive oil, sea salt, parmesan cheese, rosemary, dried garlic powder, herbs, pepper Instructions In a medium bowl whisk together flours and salt, then add oil and water to form a loose dough Then move to a lightly floured flat surface and knead for about 10 minutes, until smooth, form into a ball, and put back into the bowl and cover and let rest for 30 minutes Preheat oven to 200C and prepare a pan with light greasing of vegetable oil Divide the dough into 5-6 balls and roll thin flat shapes (cover the other balls while working Place on the pan and brush generously with olive oil and sprinkle the toppings of your choice Bake for 12-14 minutes – the edges must brown and be crispy Let cool slightly before eating