Best Olive Oil Crackers Recipes

OLIVE OIL CRACKERS

Steps:

• Preheat the oven to 375 degrees. Line baking sheets with parchment. Sift together the flours and the salt. Combine the water, eggs and 1/4 cup of the olive oil in a measuring cup. Place the flour mixture in the bowl of a food processor fitted with a steel blade, and turn on the processor. Add the liquids with the machine running, and process until the dough comes together. The dough will be soft. If it seems wet, add another tablespoon of flour.
• Remove from the food processor, and wrap in plastic. Let rest 15 minutes. Divide into two portions, and roll out each portion into thin sheets. Brush the top of the sheets with the remaining olive oil, and sprinkle with Parmesan and za'atar. Using the rolling pin, gently press the topping into the surface. Cut the dough into squares or rectangles, and transfer to the baking sheets.
• Bake 15 minutes until lightly browned and crisp.

OLIVE OIL CRACKERS

Steps:

• Whisk together the flours and salt. Add the water and olive oil. Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 - 7 minutes. Alternately, feel free to mix and then knead by hand on a floured countertop. The dough should be just a bit tacky - not too dry, not too sticky to work with. If you need to add a bit more water (or flour) do so.
• When you are done mixing, shape the dough into a large ball. Now cut into twelve equal-sized pieces. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.
• While the dough is resting, preheat your oven to 450F degrees. Insert a pizza stone if you have one.
• When the dough is done resting, flatten one dough ball. Using a rolling pin or a pasta machine, shape into a flat strip of dough - I can usually get down to the 4 setting on my pasta machine w/o trouble. Pull the dough out a bit thinner by hand (the way you might pull pizza dough). You can also cut the dough into whatever shape you like at this point. Set dough on a floured (or cornmeal dusted) baking sheet, add any extra toppings, and slide into the oven (onto the pizza stone). Repeat the process for the remaining dough balls, baking in small batches. If you don't have a pizza stone, bake crackers a few at a time on baking sheets.
• Bake until deeply golden, and let cool before eating - you will get more crackery snap.

DATE AND OLIVE OIL WINE CRACKERS

Steps:

• Pulse 1 cup flour and the dates in the food processor until the dates are very finely copped; transwer to a large bowl.
• Stir in the remaining flour, zest, salt, pepper and baking powder. Make a well in the center.
• Pour oil and 2 beaten eggs into the well and stir until combined; knead briefly in the bowl until the dough comes together.
• Press the dough into a log and wrap snugly in parchment paper, squeezing tightly and twisting the ends in opposite directions to form a tight 9" log; chill until firm, 2-3 hours.
• Preheat the oven to 350 deg F.
• Trim off the ends and cut into 24 slices.
• Arrange on a large parchment paper-lined baking sheet, brush tops with 1 beaten egg and bake until golden brown, 20-25 minutes.
• Cool.
• These can be made up to three days ahead and stored in an airtight container.

OLIVE OIL CRACKERS WITH SEA SALT AND HERBS

Steps:

• In a large bowl, or the bowl of a stand mixer, mix the flour baking powder, water, olive oil, salt and pepper. Using the dough hook, mix (or mix by hand) the dough for 5-6 minutes until it all comes together. Wrap in plastic wrap and leave it to rest for an hour in the refridgerator.
• Line 2-3 trays with baking parchment. Preheat the oven to 425 degrees.
• Form walnut-sized balls and roll them out as paper-thin as you can into long, oval shapes.
• Place the rolled out crackers on a baking sheet lined with parchment paper, brush generously with olive oil and sprinkle generously with flaky sea salt or fresh herbs, dried herbs, poppy seeds, sesame seeds, za'atar spices, etc.
• Bake for 5-6 minutes or until the crackers are golden brown in color (not deep gold as these will be burnt).
• Allow to cool, then store in an airtight container. (It's important to keep them tightly sealed. Should the crackers become bit stale, pop them back in the oven for about 10 minutes at 225 degrees and they'll be good as new.).

OLIVE OIL CRACKERS WITH SEA SALT AND HERBS

Steps:

• In a large bowl, or the bowl of a stand mixer, mix the flour baking powder, water, olive oil, salt and pepper. Using the dough hook, mix (or mix by hand) the dough for 5-6 minutes until it all comes together. Wrap in plastic wrap and leave it to rest for an hour in the fridge.
• Line 2-3 trays with baking parchment. Preheat the oven to 425ºF.
• Line 2-3 trays with baking parchment. Preheat the oven to 425ºF.
• Place the rolled out crackers on a baking sheet lined with parchment paper, brush generously with olive oil and sprinkle generously with flaky sea salt (I love Maldon) or fresh herbs, dried herbs, poppy seeds, sesame seeds, za'atar, etc.
• Bake for 5-6 minutes, or until the crackers are golden brown in color. Allow to cool, then store in an airtight container. (It's important to keep them tightly sealed, but if it's very humid and the crackers get a bit stale tasting, just pop them back in the oven for about 10 minutes at 225ºF and they'll be good as new!)

RUSTIC OLIVE OIL CRACKERS

Steps:

• In a bowl, mix the dough up to a rough ball and leave for about twenty minutes. Come back and knead the dough until smooth and elastic. Depending on your flour, if the dough looks a little dry, just dampened your hands before kneading, and this should make it a little easier. Divide the dough into eight portions. Then roll your dough out just a little, adding a small sprinkle of some of your 'extras' if you are going to. Roll out the dough as thin as you can without it breaking. Roll your extras in, (like the sesame seeds) as this will make sure they are well incorporated into the crackers. Lay dough strips on a tray and brush with a little extra olive oil on the top; add a sprinkling of extra salt if you wish. Bake at 200C for approximately 6-7 minutes, then switch the trays around in the oven - top to bottom - and bake for another 6 or so minutes or until lightly golden in colour. Crackers should be crispy through. Cool on a wire rack and store in an airtight container. Or you can gently break them up and serve them straight away with your favourite summer dips. Best. Crackers. Ever. http://www.milkwood.net/2014/12/22/how-to-make-rustic-crackers/?utm_source=the%20milkwood%20newsletter&utm_campaign=74d118afb5-141209-Newsletter&utm_medium=email&utm_term=0_6be3039058-74d118afb5-344370141&mc_cid=74d118afb5&mc_eid=becbf372e3

OLIVE OIL CRACKERS

Steps:

• Mix flour, baking powder and salt. Add oil and water. Mix until smooth dough forms. Divide in half. Roll or stretch dough onto parchment paper or greased cookie sheet. Cut with pizza cutter. Bake at 400 deg for 10-15 until golden brown or crisp. Add herbs or seeds, such as rosemary, for additional flavor

OLIVE OIL CRACKERS WITH SEA SALT AND HERBS

Steps:

• In a large bowl, or the bowl of a Kitchen Aid mix the flour baking powder, water, olive oil, salt and pepper. With the dough hook, mix (or mix by hand) the dough for 5-6 minutes until it comes together in a ball.
• Wrap in plastic wrap and leave it to rest for an hour at room temperature.
• Line 2-3 trays with baking parchment. Preheat the oven to 425˚F.
• Make walnut sized balls and roll them out as thinly as you can into long, oval shapes. Place the rolled out crackers on a baking sheet lined with parchment paper, brush generously with olive oil and sprinkle with a bit of flaky sea salt (I love Maldon ), fresh herbs, dried herbs, poppy seeds, sesame seeds, za'atar, etc.
• Bake for 5-6 minutes, or until the crackers are golden brown in color. Allow to cool, then store in an airtight container.