Olive Oil Crackers
Way better than you can
buy in the store!
I had the best crackers from Roots & Branches (bought at Fresh Market) which inspired me to start making crackers. I pieced this recipe together from a variety of recipes online and by looking at the ingredients on the cracker box. Then I experimented with different batches. The verdict - don’t use only whole wheat pastry flour; tastes too “whole wheaty” if that makes sense. Doing half whole wheat pastry flour and half semolina flour gets the right taste and texture.
Some notes about making the crackers:
Roll the dough as thin as possible! Thinner the better.
To make cheesy crackers, you’ll get the most flavor by both working cheese into the dough and sprinkling cheese on the top before baking. Working cheese into the dough alone doesn’t achieve a strong enough cheese flavor in my opinion. For cheddar cheezit-style crackers, you’ll need an entirely different recipe.
After transferring the cut out crackers to the baking sheet, grind or sprinkle salt (I recommend a coarse salt, like ground salt, diamond kosher salt, or sea salt) over the top before baking to make sure the salt sticks with each cracker. The salt helps to bring out the flavors, otherwise they can be bland.
Unfortunately, I haven't been able to successfully use a mechanical pasta roller to roll out the dough for these crackers; there is too much oil in the dough for it to work. Instead, you'll have to do it old school and use a rolling pin! It make take a while, so if you don't have a ton of time and don't mind getting fewer crackers, halve the recipe.
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© MARY CATHERINE PFLUG 2022