1 1/2 hours, plus proofing time
Makes 8 large crackers
Dough recipe adapted from Breadbar. Preparation and toppings by chef Noriyuki Sugie.
1 1/8 teaspoons active dry yeast (1/2 envelope)
1/2 teaspoon sugar
1/4 cup plus 1 tablespoon olive oil, divided
1 1/2 generous cups (8 ounces) flour
1 1/4 teaspoon kosher salt
1/4 cup powdered nori (Japanese seaweed)
2 tablespoons shichimi powder (Japanese seven-spice mixture)
1/4 cup white sesame seeds, untoasted
1. In a medium bowl
or in the bowl of a stand mixer, stir together the yeast, 1 cup of water and the sugar. Set aside in a warm place to proof for 5 to 10 minutes.
2. Stir 1 tablespoon
olive oil in with the yeast mixture. Using your hands, or in a stand mixer with the hook attachment, stir in the flour and salt and knead until smooth, about 5 to 10 minutes.
3. Place the dough
in a clean, oiled bowl and cover loosely with plastic wrap. (The dough can be refrigerated overnight at this point before proceeding with the recipe.) Let the dough rise until doubled in size, about 1 1/2 hours.
4. Place a baking stone
or an upside-down cookie sheet in the oven and heat the oven to 350 degrees.
5. Turn the dough
onto a well-floured work surface. Flatten slightly and cut into eight pieces. While working with one piece, cover the remaining pieces so that they don't dry out.
6. Roll the dough out,
one piece at a time, as thin as an index card (about 10 inches in diameter), flipping and flouring the dough as needed to prevent sticking. The dough doesn't have to be in any specific shape, but will cook most evenly if rolled into even rounds or rectangles.
7. With a fork,
poke holes into each piece of dough every few inches and set each rolled sheet aside, loosely covered, as you work. When ready to bake, brush one side of the dough with a light coating of olive oil. Sprinkle the nori, shichimi powder and sesame seeds each on one-third of each piece of dough in stripes.
8. Bake each piece
of dough, topping side up, on the hot stone or cookie sheet. Do not flip. If the dough bubbles up, poke each sheet with more holes. Bake about 10 minutes, depending on the oven and cooking surface, until each cracker is golden and crisp. Cool, then break into irregular shapes for serving.