Rustic Olive Oil Crackers Recipes
OLIVE OIL CRACKERS
I like to top these with a little Parmesan cheese and a generous sprinkling of za'atar, a spice mix made with thyme, sesame seeds and sumac. You can find it in Middle Eastern groceries or make your own.
Provided by Martha Rose Shulman
Categories easy, appetizer
Time 15m
Yield Eighty to 90 crackers
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 15, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 0 grams, TransFat 0 grams
OLIVE OIL CRACKERS WITH SEA SALT AND HERBS
From the Ottolenghi: The Cookbook. As described by Chris Sheuer of Honest Cooking Magazine: "Shatteringly crisp, paper thin, fabulously delicious. Make your own gourmet sea salt crackers for next to nothing." The pictures of these crackers are amazingly rustic and beautiful. They are to be rolled very thin in irregular oval shapes. Serve along salads or in an appetizer tray.
Provided by gailanng
Categories Breads
Time 36m
Yield 10-12 serving(s)
Number Of Ingredients 9
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.).
RUSTIC OLIVE OIL CRACKERS
Number Of Ingredients 5
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
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