Crisp, with a hint of sea salt and sesame seeds, these homemade olive oil Crackers are the best reason to get the rolling pin out. They come together quickly (no yeast involved) and keep for days.
The magic of homemade crackers!
Once you realize how easy they are to make and how superior they are in flavor to commercial ones, there's no turning back.
They’re a one-way trip.
With simple ingredients, they’re easy to make and will make you look like a superstar. Which you are, of course. But that jaw-dropping when people find out you actually make crackers at home, no credit card buys that.
It’s such a supermarket and bakery staple that some people have a hard time understanding that we bakers actually find it enjoyable to replicate them at home.
And the smell! There's nothing like baked things coming out of your oven to feel like everything is all right.
I like to serve them with asparagus soup, lentil stew, broccoli cheese soup, and as an appetizer with eggplant hummus or baked ricotta.
FAQ
Yes, you can! Make them thinner or thicker (like sailor's crackers, similar to the ones in this post), and sprinkle them with seeds, cheese or just sea salt.
Keep them in a tin or metal container. Or in the fridge. Yes, keeping them in the refrigerator is a great way to keep them crisp. They last for a few weeks.
Besides eating them on their own, they are wonderful as part of an appetizer board or with hearty soups and stews.
⭐️ Vintage Kitchen Tip
Do a test run! This is important the first time you bake these to get a feel of how thin you need to roll them. If they don't dry well, they won't be crunchy and wonderful. So roll 1-2 balls, bake and adjust the thinness and the baking time if necessary.
Steps to make olive oil crackers
The dough
It's fairly simple to make since it doesn't have yeast. Use a large bowl so you can integrate the ingredients easily.
Rest and shape
The dough is made and then it has to rest before rolling it. Don't skip this step. Then you cut small nuggets of dough.
Roll and brush
Put them in the oven sheet pan as you roll them. Brush the tops with water. You can bake the crackers at this point without any topping.
Toppings
Sprinkle with sesame seeds, sea salt, a mix of both or even grated parmesan cheese. Everything bagel topping is another great option.
Baked crackers
They blister while baking and crash the minute they touch your teeth. They have a subtle wheat flavor and, depending on how much you use, more or less heat from the spices.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Resting the dough: once you have a good dough—no dry spots, and not overly wet either—let it rest for 1 hour. The dough needs to relax in order to become pliable enough to roll thinly. Flour has gluten, which develops when you work it. The resting period softens this gluten structure and allows the dough to become more elastic.
- Rolling: the dough nuggets need to be rolled thin, otherwise, your crackers will be thick and not crunchy enough. If you see that you roll the dough and it shrinks back, it needs to relax some more. Leave it covered with a clean kitchen towel for a few minutes and try again. Eventually, it will roll to the desired thickness.
- Baking: you can bake them to a lighter or darker golden brown. It depends on your taste. Be careful not to burn them! Thinner crackers brown more easily, and I suggest you go this route if you like a deeper golden brown.
Related recipes you might like:
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Homemade Olive Oil Crackers
Ingredients
- 1 ¾ cups + 2 tablespoons, scant 2 cups all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
- 7 tablespoons water
- 5 teaspoons olive oil, plus extra for brushing
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- Pinch of cayenne pepper
- ¼ teaspoon freshly ground black pepper
- Sea salt flakes and sesame seeds, (for sprinkling)
Instructions
- In a large bowl, combine flour, baking powder, salt, and spices.
- Add water, and olive oil.
- Mix with a fork first and your hands then, to form a soft dough. It needs to have a firm consistency, but add more water if too dry, a few drops at a time.
- Cover with plastic wrap and refrigerate for 1 hour. This is necessary for the dough to relax so it can be stretched.
- Preheat the oven to 425ºF (220ºC).
- Line baking sheets with parchment paper.
- Turn out the dough onto a clean surface or countertop, lightly dusted with flour.
- Cut pieces of dough, about the size of a whole walnut.
- Roll each piece until as thin as possible without tearing. You need to work with several pieces at a time, stretching them as much as you can and letting them rest. Then go back to the first one and stretch it a little bit more.
- Place the dough rounds on the sheets, brush them with olive oil, and sprinkle them with sea salt flakes and sesame seeds. Press lightly into the dough so they stay put during baking.
- Bake for about 6 or 7 minutes, until blistered, lightly golden, and dry.
- Remove from the baking sheet and let cool on a wire rack.
- Keep in a tin or airtight container.
Notes
Barely adapted from Ottolenghi The Cookbook, by Yotam Ottolenghi
Janis says
Please correct your instructions to use parchment paper and not waxed paper. Waxed paper is not oven safe and can easily catch fire. The wax melts at such a high temperature and will mix in with your ingredients. You never bake with wax paper.
Diana says
Thank you Janis!!! I’m so glad I read the comment section, didn’t know this!!!!
Elisa says
To get them consistently thin, do you think I could use my pasta machine?
Paula Montenegro says
Hi Elisa, I think that will work just fine. Good idea.
CHRISTINE KOCH says
Step one and step two both call for flour. What am I missing?
Paula Montenegro says
Hi Christine! It was a typo and it's corrected. Thanks for letting me know.
Jen says
Fabulously quick and easy AND yes does last for a few days. Needs to be rolled very thin. Withstands heavy or thick dips✅
Paula Montenegro says
Happy you loved them Jen! Have a great 2023!
Pmac says
Can I substitute almond or coconut flour?
Paula Montenegro says
Hi, I never tried it with those flours and don't have much expertise with them. They might not bind the crackers enough is what comes to mind. I would try very fine almond flour and maybe add more oil if the dough is too crumbly. If you give it a try maybe scale it down and make 1/4 of the recipe so you don't waste too many ingredients if it doesn't turn out well. Happy holidays!
Marty Nich says
Did you try them with the almond flour. Trying to limit carbs in treats like these crackers. Thanks for any guidance you can offer,