Gorgeous Sourdough Crackers with Olive Oil & Herbs
This is a salty and savory treat made so delicious with olive oil, herbs and added parmesan cheese. These are totally customizable so start with the basic recipe and add your perfect mix-ins!
Equipment
- Measuring Cups
- mixing bowl
- Rolling Pin
- Pastry Wheel, pizza cutter, or knife
- Sheet Pan
- Silicone mat or parchment paper
Ingredients
- 1 Cup Unfed Sourdough Starter I use Rye Sourdough Starter, but you can use whatever you have.
- 1 Cup Whole Wheat Pastry Flour or AP flour
- ¼ Cup Extra Virgin Olive Oil
- 1/2 tsp Sea Salt
- 4 T Fresh Herbs, chopped or 2 T dried herbs - optional
- ⅓ Cup Shredded Parmesan optional
- Salt & Pepper for sprinkling on top
Instructions
- Measure all your ingredients.
- Preheat oven to 350 F or 175 C degrees.
- Mix all ingredients together in one bowl until mix is crumbly like pie crust.
- Dump mix onto a work surface.
- Knead a few times to make a ball.
- Cut ball in half.
- Roll out half the dough to slightly more than the thickness of a coin.
- Using a pastry wheel, pizza wheel, or knife, cut the dough in desired shape/size.
- Carefully lift the crackers and place onto a prepared baking sheet. No need to spray the silicone mat or parchment paper. Crackers can be placed close together (but not touching).
- Spray the tops of the crackers with olive oil or any spray oil. Sprinkle with salt and fresh cracked black pepper.
- Bake for 10 minutes; Turn pan 180°. Bake for 5-10 minutes longer until crackers are golden brown.
- Repeat with second half of the dough.
- Allow to cool for 10 minutes and serve with cheese dip.
- Store uneaten crackers in airtight container for up to three days.