Olive Crackers with Sea Salt and Herbs - a shatteringly crisp, super delicious cracker recipe from one of London's most famous cafes.
Course
Appetizers, Crackers
Prep Time2hours59minutes
Cook Time2hours59minutes
AuthorAdapted by Chris Scheuer from Ottolenghi: The Cookbook
Ingredients
2cupsall purpose flourplus extra for dusting
1teaspoonbaking powder
½cupwater
2 ½tablespoonsextra virgin olive oilplus extra for brushing
½teaspoonfine sea salt
1teaspoonpaprika
¼teaspoonblack pepper
flaky saltI use Maldon
fresh herbsdried herbs, poppy seeds sesame seeds, dried spices, za’atar are some of the endless possibilities for toppings
Instructions
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.
Recipe 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!