Olive Oil Crackers
Olive Oil Crackers
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  • 1 cup (140 g) unbleached all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp crushed red pepper flakes
  • cup (75 ml) warm water
  • 2 tbsp (30 ml) olive oil
  • 1 egg yolk
  • 1 tbsp (15 ml) water
  • Fleur de sel, crushed fennel seeds, poppy seeds, sesame seeds, etc., to taste
  • Preparation
  • With the rack in the middle position, preheat the oven to 425°F (210°C). Line two 17 x 12-inch (43 x 30 cm) baking sheets with parchment paper.
  • In a food processor, combine the flour, baking powder, salt and red pepper flakes. Add the warm water and olive oil. Mix until the dough begins to form.
  • On a floured work surface, knead the dough for about 1 minute or until smooth. Shape the dough into two discs. Roll out, one disc at a time, as thinly as possible into an approximately 12 x 7-inch (30 x 18 cm) rectangle. Place the dough on the baking sheet.
  • In a small bowl, combine the egg yolk and water. Set the egg wash aside.
  • With a pizza wheel or chef’s knife, cut the dough into approximately ½-inch (1 cm) strips (see note). Lightly brush the dough with the egg wash. Sprinkle each strip with fleur de sel, poppy seeds, etc., to taste.
  • Bake, one sheet at a time, for about 15 minutes or until the crackers are crisp and golden brown (see note). Let cool on the sheet.
  • Description
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