See Also: Maui Wowi Smoothies

Olive Oil and Herb Crackers

Olive Oil and Herb Crackers
Guest Author: Lacey Baier of A Sweet Pea Chef

Prep time
55 mins

Cook time
15 mins

Total time
1 hour 10 mins

These Olive Oil and Herb Homemade Crackers are extremely easy to make and the possible variations are endless.

Serves: approx 30-40 crackers

1½ cups whole flour (or omit and use 3 cups all-purpose flour if you prefer)
1½ cups all-purpose flour
1 teaspoon kosher salt
1 cup warm water
? cup extra virgin olive oil plus extra to lightly coat formed dough
1 tsp. dried rosemary
1 tsp. dried tarragon
1 tsp. dried basil

1.In the bowl of an electric mixer (or in a medium mixing bowl, if mixing by hand), combine the flour and kosher salt. Slowly add the water and olive oil and, using a dough hook attachment (or a wooden spoon if using your hands), mix the dough at medium speed for about 5 - 7 minutes. The dough should be tacky. If the dough is too sticky or too dry, add a bit more flour or water, respectively.
2.When done mixing, shape the dough into a large ball and divide into 6-8 pieces. Roll the pieces into balls, lightly cover with olive oil and place on a clean plate. Cover with a clean dish towel or plastic wrap and let rest at room temperature for 30-45 minutes.
3.Preheat oven to 450 degrees.
4.Using a rolling pin, flatten one dough ball and roll out as flat and even as possible. Using a knife or pizza cutter, divide the dough evenly into cracker-sized pieces. You can cut the dough into whatever shape you like at this point.
5.Arrange cracker dough pieces on cookie sheets lined with parchment paper. Poke each cracker with a fork a few times to prevent puffing. Sprinkle some kosher salt or sea salt or any other desired toppings and then place into oven.
6.Bake for 12-15 minutes, until golden-brown and crispy, but not burnt. Allow to cool before eating.
7.Repeat the process for the remaining dough balls.

Follow Us
On Facebook