Tomato and Oregano Crackers using Lasagna disc:

Put in the stand mixer:
250g of flour (type 00 or T45), oregano, salt
and 110g of liquid composed of:
– 40ml of oil
– 1 tablespoon of tomato paste (20g)
– 7g of fresh brewer’s yeast
– warm water
4 mixing steps:
• First mix to incorporate the liquids
• Second and third mixes to combine thoroughly
• Let rest for 15 minutes
• After the rest, perform the final mix and extrude the dough
• Shape using a knife
• Let them rest on a baking tray lined with parchment paper at 40°C for another 15 minutes
• Finally, bake in a preheated oven at 200°C for 10 minutes