Comments on: Making Ciappe : Italian Olive Oil Crackers with Rosemary

By: Weekend Bakers

Weekend Bakers — Mon, 10 Aug 2026 16:02:26 +0000

Hello Karen,
Thank you very much for sharing your delicious variations on the theme.
We want to try some of them in the near future, especially the combination with cheddar and olives.

Thank you again for the inspiration and wishing you happy baking and happy ‘kuisine’ !

By: karen

karen — Sun, 09 Aug 2026 02:17:31 +0000

In reply to Karens Kuisine. I am sorry auto correct slipped up. I mix up before work come home to nice soft tender dough. Rolling spices herbs etc between two sheets paper thin.

By: Karens Kuisine

Karens Kuisine — Sun, 09 Aug 2026 02:14:42 +0000

I’ve always made them with 2C bread flour 1/2 C warm water 1/4C good olive oil.
Let rest to loosen the gluten. I’ll mix up before work then cone give to a very soft oil soaked flour that rolls out paper thin.
I roll out a ball a bit thicker than paper add my oil infused with Rosemary. Feta cheese and taco seasoning or black pepper. Fold over then grind salt across the top then roll out paper thin
I spray rosemary olive oil on both sides and air fry 3 mins flipping as it hinders
Take out and spray oil both sides
No they are not oily. But very crisp and light very very delicate due to less flour then this recipe.
If you don’t roll out paper thin the thickness can be too dry tasting but great for dipping.
I also grate onion , chedder and chopped green olives and roll them between two sheets of dough till thin. They puff up delicately and light airy delicious. The flavor of your imagination is endless.
Shredded chicken and cheese roll up in spall Cresent lije shapes make great crispy appetizers
ENJOY!

By: Weekend Bakers

Weekend Bakers — Sun, 18 Jan 2026 18:41:26 +0000

In reply to Esme. Thank you Esme, It's a fun process to make these. The pasta machine works best for us. Enjoy your baking

By: Esme

Esme — Sun, 18 Jan 2026 16:57:08 +0000

In reply to Philip. Love this

By: Weekend Bakers

Weekend Bakers — Thu, 23 May 2024 11:52:15 +0000

In reply to Jennifer. Thank you for also sharing your tasty suggestion with us Jennifer. We have never tried this with green onions before, but are already sure it will be a great flavor combination.

By: Jennifer

Jennifer — Sun, 19 May 2024 21:57:57 +0000

I’ve been searching for a recipe like this! Thank you!

I pressed thinly cut slices of green onions on top and they turned out deliciously.

By: Groh

Groh — Wed, 18 Oct 2023 22:06:32 +0000

In reply to Philip. Great idea

By: Sue

Sue — Sun, 13 Nov 2022 19:59:42 +0000

Many thanks for the recipe for the flat bread. Wonderful!! Tastes amazing!!

By: Philip

Philip — Tue, 09 Nov 2021 05:22:34 +0000

I blitz the rosemary in the water and strain it so you get the rosemary taste without the bits that can tear the dough in the pasta roller. I also add a smallish amount of sourdough starter and ground black pepper.

By: Weekend Bakers

Weekend Bakers — Mon, 06 Jul 2020 08:09:44 +0000

In reply to elly rietveld.

Dankjewel Elly,
Mocht je een pastamachine hebben, dan gaat het rollen daarmee echt perfect.

Dank en veel plezier met het recept!

Marieke

By: elly rietveld

elly rietveld — Sun, 05 Jul 2020 16:59:32 +0000

super eindelijk een goed recept voor ciappe!
dank hiervoor

By: Rajh

Rajh — Thu, 07 May 2020 19:27:18 +0000

Super

By: Weekend Bakers

Weekend Bakers — Thu, 27 Dec 2018 11:37:45 +0000

In reply to Eva. Hello Eva, So happy to read your comment. Yes, the pasta machine does the job very well. Doesn't get any better than baking with the next generation. Glad to be a small part this way of your Christmas happiness. Wishing you and your loved ones a very happy and healthy New Year and enjoyable moments these last days of 2018.

By: Eva

Eva — Wed, 26 Dec 2018 17:05:02 +0000

Thank you for the recipe! Made these with my youngest son to accompany the christmas dinner starters. Had a blast making them, with the pasta machine.
And they were a hit!
Kind regards,
Eva, Rotterdam, the Netherlands

By: Weekend Bakers

Weekend Bakers — Fri, 23 Feb 2018 18:59:33 +0000

In reply to Tessa.

Hello Tessa,
Thank you very much for your friendly comment. In this case the olive oil contributes fat but no leavening of the baked crackers. Oil is 100% fat and does not contain water or trapped air to promote leavening. It contributes flavor (and color) and also aids with the spreading of the dough. Combining the olive oil with the rosemary also means the taste of the rosemary partly dissolves in the oil, also making the crackers richer in flavor.

Wishing you a happy baking weekend!

By: Tessa

Tessa — Wed, 21 Feb 2018 21:53:44 +0000

I made these today and I love them! I’d never had ciappe before so I don’t have any kind of reference, but I used about one tablespoon of dried rosemary and that seems like a good amount to me. As someone who is quite new to savory baking, I do wonder though – what does the olive oil do for the crackers? Is it only for flavour or does it create a different texture compared to when you’d replace it with just another 50 ml of water?

By: Weekend Bakers

Weekend Bakers — Sun, 15 Oct 2017 12:02:16 +0000

In reply to Lesley Hofmann.

Hi Lesley,
Thank you so much for your enthusiastic feedback. Very happy this recipe works for you too. We love them and the taste of the rosemary picked from the garden.

Happy baking from Holland,

Marieke

By: Lesley Hofmann

Lesley Hofmann — Tue, 10 Oct 2017 15:49:26 +0000

Thank you so much yet again. I have finally made tender delicious crackers. Always used bread flour before and the results were ALWAYS tough. The rosemary and olive oil are an absolute winner!

By: Weekend Bakers

Weekend Bakers — Thu, 07 Sep 2017 21:26:06 +0000

In reply to Michelle Becker.

Hello Michelle,
We think setting 5 or 6 would also be the right one for these crackers and would be close to what we use on our own machine. If you get them nice and thin (around the 1 mm mark) they will be crisp and stay that way for many days.

Hope you’ll enjoy them!