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Olive oil and Sea salt Crackers

Homemade Olive Oil and Sea Salt Crackers

Monica
Make your own crackers? YES! Absolutely YES! For a little effort you get a huge reward. Create your own combination of toppers or mix ins to make them even more amazing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Cuisine Appetizers
Servings 4 dozen

Ingredients
  

  • 1 1/2 cups All Purpose flour
  • 1 1/4 teaspoons Kosher salt or less if not using Kosher
  • 1 teaspoon sugar
  • 1/2 cup water
  • 3 tablespoons olive oil plus more for brushing on later
  • Additional toppings: 1 tablespoon finely chopped rosemary poppy seeds, sesame seeds, freshly ground black pepper, lemon zest or Za'atar seasoning (optional)
  • Kosher or flaky sea salt for sprinkling on top

Instructions
 

  • Preheat oven to 425'F.
  • Place dry ingredients into a bowl. Stir to combine.

TIP: If you want to add herbs like rosemary to the actual dough, do it now!

  • Stir in water and oil until fully combined. Gently knead dough in the bowl until you can form it into a ball (approximately 2 minutes).

TIP: Drizzle a little olive oil on the front and back of your knuckles to keep dough from sticking to you.

  • Rough and rugged is just fine here. You do not need a smooth dough. Allow ball to rest in the bowl while you wash up and get your parchment paper set up.
  • Turn dough onto a piece of parchment paper the size of your sheet pan. Roll out as thin as possible (less than 1/8th inch is preferable) and as evenly as possible to avoid some over cooked and some not quite crispy crackers. You should only need a little flour if any at all to keep from sticking to the rolling pin. Turn the parchment paper regularly to roll a rough rectangle.
  • Brush crackers with olive oil and cut into desired shape with a pizza cutter or decorative cutter. Sprinkle with sea salt, pepper or other additional toppings.
  • Bake until crackers become golden around the edges. You may want to turn the pan halfway through for even browning.

TIP: Crackers will not all brown at the same time. Remove any that darken early around the edges of the pan to avoid burning them..

  • Continue to check at 2 minute intervals for up to 12-17 minutes. (every oven will be different)
  • Crackers should be deep golden brown to ensure that they will be crispy and snap apart easily once cooled. Allow to cool completely and store in an airtight container for up to two weeks.