I was recently in Le Marche, Italy, and I bought several squares of a bread or cracker in the market in Ancona. It was maybe a quarter inch thick, crunchy, filled with olive oil & sunflower seeds & sesame. It clearly was made with a pretty wet dough, and must have had a fair amount of oil in it – it was crispy all the way through but not dry. I found it again in a town just south of Ancona, and the woman who sold it to me said it was called pizza seca de cerial.
I was delighted to discover that the Mantovana Olive Oil Bread is clearly a close relative (Thanks Rose!!), but so far, I haven’t been able to produce a really great crispy-all-the-way-through consistency in a cracker-ish form. Does anyone have any leads for me? -Tracy