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.
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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.
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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
ANNA says
Hi! Came across your blog as doing shopping list on the go and could not remember what ingredients I needed to make the crackers.
Yottam's first book is Ottolenghi. Plenty was the second one. Obsession for me is real. Have cooked almost everything from the first 4 books.
The rest not there yet.
siara says
Love this recipe but don't you mean to use parchment paper instead of wax paper? Won't the wax melt in the oven?
Paula Montenegro says
Hi Siara, the one in the photo is waxed paper that I used to buy years ago, and they came out well. Nowadays I use a more matte parchment paper and it works also.
TT says
I went to make this recipe but realized afterwards it doesn’t say to put in the olive oil in the dough, except for brushing. I did a second batch using the full Ottolenghi’s recipe
Paula Montenegro says
I added it. It goes with the water. Thanks for the heads-up and apologies!
anna @ annamayeveryday says
You know what, I just went and bought the new Ottolenghi book, Plenty More - I just couldn't resist!! Haven't made these crackers yet but they look amazing.
Abbe@This is How I Cook says
I love cookbooks and I love Ottolenghi! I would happily be part of his harem. These crackers are one i haven't tried yet. BUT-I will!
e / dig in hobart says
how did i miss these/! they look so deliciously crunchy.
Cocoa and Lavender says
I am such an Ottolenghi fan. I have all three, plus Plenty More is on order. I haven't tried these crackers will be doing so soon. The surprise tatin is a favorite as is the chicken with arak and clementines from Jerusalem... As is everything in Plenty! You will love this... I was having insomnia and was flipping through cookbook sites on my iPad at 2:00am. I saw the cover of Plenty (the American version) and ordered the real book on Amazon with one click ,knowing it would arrive in 2 days. Yet at 3:00am I wanted to see more so I bought the e-book! So glad I did as he now is with me everywhere I go!
Kathy says
Love these crackers, Paula…they look so tempting! I have wanted to buy Ottolenghi’s cookbooks for awhile now…I keep trying to cut back my habit!!
Kitchen Riffs says
Everything Ottolenghi touches is superb. I do a pretty good job of resisting cookbooks -- I have way too many. But of course I still buy them.;-) Great recipe -- thanks.
Mi Vida en un Dulce says
Yo ando medio adicta a los libros de cocina, así que de vez en cuando ando comprando en Amazon, pero los e-book si son terrible, porque como dice, eso de que en un click ya lo tengas es un peligro.
Estas galletitas se ver súper crocantes, las voy a hacer para cuando tenga una reu con amigos en la casa.
Catherine @ Chocolate & Vegetables says
Getting my hands on a new cookbook is always a thrill--I think I'd be in real danger with an iPad! Those crackers look delicious!
yummychunklet says
What tasty looking crackers!
Liz Berg says
Oh, I've been trying to reel back my cookbook purchases, but this is one I've wanted for a LONG time! Your crackers look outstanding!!! xo
Nancy @ gottagetbaked says
There are so many cookbooks on my to-buy list and I've been really really good at not ordering all of them. I wish I could just buy them all with complete abandon! I've never made crackers before and you're definitely inspiring me to. I'd do it right before a dinner party so that I can impress the socks off all of my guests 😉 These look delicious, Paula! Perfectly, delightfully crunchy.
Angie Schneider says
I guess we all have the same problem with buying way too many cookbooks! These crackers look evenly thin and crisp...perfect!
Have a marvelous week ahead, Paula!
Angie
Alice // Hip Foodie Mom says
I still don't own a single cookbook from Yotam Ottolenghi. . what is wrong with me?! I want Plenty and Jerusalem!! love these olive oil crackers!! They look amazing. . beautiful photos!!! How is that you come back to blogging after a long break and still manage to take amazing photos?! Beautiful!
Renee says
I just started buying a few magazines again. I haven't added to my cookbook collection lately though. I really should. And thanks for the great suggestions of ones to get along with a scrumptious cracker recipe too.
laurasmess.me says
I think most of us food bloggers have the same problem! I love cookbooks and the ottolenghi ones are among my favourites! These crackers look divine Paula, I can imagine how wonderful they would be with creamy dips! It's such fun making crackers, I only tried making them for the first time a few months ago snd I don't think I'd go back to prepacked ones! Hope you are well lovely, I've gotten so behind on reading during my travels xxx
Viviana says
In your own words somewhere else, I couldn´t agree more...about everything! Haha! Genius crackers...trying them, flour and kneading mean the same to me!!
ahu @ ahueats says
Oh I love this recipe - and I totally agree, there is no going back once you start making your own bread & crackers! I love the spices you used, I might try it with some cracked red pepper as well.