Roasted Garlic-Asiago Dip with Homemade Crackers

Ingredients

• 0.5 cup asiago cheese grated
• 0.5 teaspoon ground pepper 
• 2 tablespoons yeast dry
• 1  water with 1 tablespoon water, for egg wash beaten
• 2  garlic 
• 2 cups high-gluten flour 
• 1 teaspoon kosher salt 
• 6 servings kosher salt 
• 0.3 cup olive oil extra virgin extra-virgin plus more for bowl
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 cup semolina flour for dusting plus more
• 1 teaspoon sugar 
• 1 cup water 

Equipment

• food processor
• bowl
• oven
• whisk
• mixing bowl
• blender
• plastic wrap
• kitchen towels

Directions

1. Watch how to make this recipe.
2. Special equipment: pasta roller
3. For the dip: Preheat the oven to 350 degrees F.
4. Place the garlic bulbs in the oven and roast until soft when squeezed, about 30 minutes; let cool for 10 minutes.
5. Cut the tops off the garlic and squeeze the roasted cloves out of the skin.
6. Place the roasted garlic in a food processor with the cheese and season with salt. With the machine running drizzle in the olive oil. Taste and make sure it is delicious; re-season if needed.
7. For the crackers: In a small bowl combine the Asiago and cayenne.
8. Run the Calzone Dough through a pasta roller, adjusting the setting thinner until the dough gets very thin, about 1/8-inch thick. Dust the dough lightly with flour during the process if the dough is sticky.
9. Brush the dough with the egg wash and sprinkle liberally with the Asiago-cayenne mix. Using a pizza wheel, cut the dough crosswise into triangles.
10. Place the dough triangles onto a sheet tray and bake until light brown, 10 to 12 minutes.
11. Let cool for 3 to 4 minutes on the tray before removing.
12. Eat right away or store in an airtight container.
13. In a small bowl, combine the yeast and sugar and whisk together with the warm water.
14. Let sit for 15 minutes; when the water looks frothy and smells very yeasty, it's ready.
15. In the bowl of a standing mixer fitted with the dough hook attachment, add the flours and salt.
16. Pour in the yeast-water mixture and the olive oil.
17. Mix to combine on medium speed. When a dough ball has formed, continue to knead until the dough is tight and not at all sticky, 5 to 6 minutes.
18. Lightly oil a mixing bowl, place the dough in the bowl and cover with a tea towel or plastic wrap.
19. Place the bowl in a warm place to let rise until doubled in size, about 1 hour. Punch the dough down and let it rise a final time for 30 to 40 minutes before using.