Olive Oil Crackers with Sea Salt and Herbs

Olive Crackers with Sea Salt and Herbs - a shatteringly crisp, super delicious cracker recipe from one of London's most famous cafes.

Before arriving in London two weeks ago I had read about this incredible deli/café called Ottolenghi. I shared a bit about it in this post the day after we arrived. My eyes just about bugged out of my head when we walked in and beheld  a display of salads, quiches, breads and sweets like I’ve never seen in my life!

You can imagine how delighted I was when my daughter and son-in-law came home last weekend after an overnight date (I was forced to keep the three girlies – oh what fun we had!) with a cookbook for me – from none other than……………… yes, Ottolenghi!

I’ve been reading this lovely book as if it’s a novel and have already tried out several yummy recipes, one of them being these delicious, paper thin, shatteringly crisp Olive Oil Crackers with Sea Salt and Herbs. I topped them with a variety of different herbs and spices and we loved them all; fresh thyme, Herbes de Provence and za’atar. Each one was unique and delicious and would be fabulous as an appetizer with salsa or hummus, accompanying a salad and/or soup or just to nibble on for a delicious, light snack. Really, the sky’s the limit as far as herbs and spices you sprinkle atop these tasty crackers!

Olive Oil and Sea Salt Crackers - delicious crackers from one of London's most famous cafes.

Although these type of crackers cost literally pennies to make (with the basic ingredients being just a bit of flour, water, olive oil and sea salt), they are almost always considered “gourmet” causing the price for a small pre-packaged parcel of these treats to be astronomical. So I was delighted to discover that I can now have these yummy crackers any time I’d like for almost nothing! You can too, as the only tools you really need to prepare them is a rolling pin and oven. Next time you have a craving for a crisp salty fabulous snack or want to impress your family/friends, give these Olive Crackers with Sea Salt and Herbs a try – you won’t be disappointed!

P.S. What a lovely hostess gift these crackers would make in a clear bag with a pretty ribbon!
I would gladly cook you dinner for a bag of these! 🙂

Oh, I’ll be winging my way back to the States today but check back tomorrow for a special guest blogger and an incredible Steak Chili recipe, just perfect for Fall – you don’t want to miss this one!

Olive Oil Crackers with Sea Salt and Herbs
 
Olive Crackers with Sea Salt and Herbs - a shatteringly crisp, super delicious cracker recipe from one of London's most famous cafes.
Author:
Recipe type: Crackers, Appetizers
Ingredients
  • 2 cups all purpose flour, plus extra for dusting
  • 1 teaspoon baking powder
  • ½ cup water
  • 2 ½ tablespoons extra virgin olive oil, plus extra for brushing
  • ½ teaspoon fine sea salt
  • 1 teaspoon paprika
  • ¼ teaspoon black pepper
  • flaky salt (I use Maldon )
  • fresh herbs, dried herbs, poppy seeds sesame seeds, dried spices, za’atar are some of the endless possibilities for toppings
Instructions
  1. 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.
  2. Wrap in plastic wrap and leave it to rest for an hour at room temperature.
  3. Line 2-3 trays with baking parchment. Preheat the oven to 425˚F.
  4. 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.
  5. Bake for 5-6 minutes, or until the crackers are golden brown in color. Allow to cool, then store in an airtight container.
Notes
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 225˚F and they'll be good as new!


17 thoughts on “Olive Oil Crackers with Sea Salt and Herbs”

  • I made these today and put everything topping on them Very easy and tasty
    I patted the dough down into a rectangle and cut strips length wise and then sideways to have 20 rectangles then pressed them in my tortilla press Easy peezy that way
    Also made your recipe for Traders Joes Yummy and so healthy for the grand kids
    Thanks so much for the recipes

  • All my previous cracker-making attempts have failed miserably, at least in terms of getting (they always seem to come out more like flatbread).
    Your crackers look so beautifully crisp and perfect, so I’m really tempted to try and see if this is finally the recipe that will bake up into those crisp crackers I dream of. 🙂

  • Vicki,
    To answer your question about how many crackers this recipe makes – ALOT! I didn’t count but I would guess at least twenty fist-sized crackers. You can also make some of the crackers and keep the dough in the fridge for a few days and prepare the rest another day! I think you’ll really love these!

  • I made a similar sort of cracker recently and was amazed at how easy and inexpensive it was to do. It’s much more satisfying to make them yourself rather than buy them.

    I’ll definitely be giving your recipe a go – I’m thinking some zatar (spelling) would be delicious.

  • I have tried to make olive oil crackers before because I love them but they were unremarkable. These look so crispy and tasty–can’t wait to give them a try.

  • Oh, Chris! Once again, gorgeous photos. And secondly, these crackers are so tempting. My husband has either crackers and cheese or hummus nearly every evening and I’m certain these would be a hit. Actually, we have a neighborhood gathering this weekend… maybe this will be what I bring!

  • That is SO much my kind of cracker. Dudette and I would share them with a wedge of Brie in a heartbeat. I love the fact that you put za’atar on them. So few people use that spice combination and it absolutely rocks. Thanks for sharing this recipe. I’m definitely going to make these.

  • These sound delicious and quite simple the only labor intensive part is rolling out the dough – how many would you say, walnut size pieces of dough?I will definitely try these and take a look at this book on amazon if it’s posted. Thanks for sharing!

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