Olive Oil Crackers

Today I’m going to try to encourage you to make your own crackers. It’s not that difficult or fussy, and the results are infectiously satisfying. What kind of cracker? The cracker recipe I’m featuring today makes thin, snappy, rustic crackers. That said, they are sturdy enough to stand up to a hearty dip. The technique is simple and straightforward, utilizing just a few ingredients. The dough is a welcoming canvas to all manner of seeds, salts, cheeses, spices, or flavored oils that you might want to use as accents. The crackers are fantastically adaptable in this regard – try this red gomashio or citrus furikake. For those of you intimidated by baking with yeast, no worries, I don’t use any here.

You can make these crackers just about any shape you like. You can cut them into wide strips, thin ribbons, precise squares, or simply bake them off in big sheets. They go nicely with homemade labneh, this hippie spread, or this artichoke dip . They’re also great crumbled over a good salad.

I’m going to list of a bunch of suggested toppings in the head notes of the recipe, but I’d love to hear your suggestions as well. Someone always comes up with a brilliant idea or approach in the comments that I’d never think of. For my next batch I’m planning for lemon zest, poppy seeds, black pepper, and Parmesan.

More Cracker Recipes