SCHIACCIATINA • 00 wheat flour 800 g • canapa sativa hemp flour 150 g • salt 20 g • extra virgin olive oil 100 ml • cake yeast 15 g • water 300 g In a stand mixer, add 00 wheat flour, hemp flour, yeast, salt and oil. Knead, adding the water in a slow stream so to obtain a uniform dough. Let rise until it has doubled in volume. Once it has risen, oil a pan and spread the dough out on it. Let rest another half hour. Make small balls of dough and roll them out giving them the classic “schiacciatina” flat shape. Bake in a preheated oven at 180°C until golden brown. CRACKERS • 00 wheat flour 400 g • canapa sativa hemp flour 100 g • salt 20 g • extra virgin olive oil 100 ml • cake yeast 10 g • water 100 g Mix 00 wheat flour, hemp flour and salt. Add olive oil and water a little bit at a time to obtain a soft dough. Place the dough onto a baking sheet that has been lined with baking paper. Roll it out into a very thin layer, wetting it with a few drops of olive oil to make it easier to roll out. Pre-cut squares in the desired size and bake in a preheated oven at 180°C for 15/20 minutes. Let cool before breaking up the crackers. 49
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