Black Pepper and Thyme Olive Oil Crackers Recipe: Making homemade crackers is incredibly simple! A straightforward dough is rolled out thinly, cooked, and then broken up into rustic-style crackers to make these Black Pepper and Thyme Olive Oil Crackers.
Black Pepper and Thyme Olive Oil Crackers Recipe
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Ingredients
- 2 cups all-purpose flour
- 1 Tbsp cracked black pepper (tellicherry is best)
- 1 tsp. fresh thyme, finely chopped
- 1 Tbsp. granulated sugar
- ¼ tsp salt
- ¼ cup extra-virgin olive oil
- ¾ cup whole milk
- 1 large egg white, lightly beaten
- Coarse sea salt, for topping
Instructions
- Place the flour, sugar, thyme, salt, and pepper in the bowl of a food processor and pulse to combine.
- Add the olive oil and pulse the dough a few times until it starts to come together.
- Pour in the milk and pulse until a loose ball forms while the food processor is running.
- Take the dough out of the food processor and tightly wrap it in plastic wrap. Refrigerate the dough for approximately one hour.
- Preheat the oven to 375 degrees and place parchment paper on two baking sheets.
- Divide the dough in half. Roll out the dough, one portion at a time, as thinly and evenly as you can onto a lightly floured surface to form a large rectangle. For a crispier cracker, the thinner you can make it, the better.
- Apply a thin layer of egg wash to the dough and then top with sea salt.
- Bake the crackers for 15 to 22 minutes, or until they are brown and crispy. After fifteen minutes, check. Return the crackers to the oven and make sure to check them every two minutes to see if they are still flexible and not completely crispy.
- Allow it cool fully before slicing it into desired-sized pieces.
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Tips for making olive oil crackers
- Despite how simple it is to create, here are some suggestions to ensure that your crackers turn out exactly every time:
- Before rolling, refrigerate the dough: If you’re pressed for time, you may still prepare these crackers without chilling the dough. However, rolling it out and preventing ripping can be achieved by cooling it for an hour.
- Roll out the dough as thinly as you can without allowing it to tear: Your cracker will be crispier if the dough is thinner. When rolled out, the dough should almost fill a half sheet pan.
- Spread the dough as thinly as you can: Not only should you roll it thinly, but you should also roll it uniformly to prevent under- and overcooked sections in the oven.
- When the crackers are baking, keep a watchful eye on them; you want them to get extra crispy but not burned. Thus, make sure to examine the crackers and see if they require more time after 15 minutes.
- A few bubbles of air are fine: Your crackers can develop some air bubbles while they bake. It’s not a big deal, but if you don’t like them, just inspect the crackers after baking for five minutes and use a knife to poke holes in the bubbles.
- Cut the crackers into strips or squares before placing them on a baking sheet coated with parchment paper if you don’t like the rustic appearance. Cookie cutters might even be used to cut out shapes.
Variations on crackers
- There are a ton of variants you can make on the basic cracker recipe after you’ve mastered it. You’ll soon be limited to offering handmade crackers at your parties! Here are some suggestions for modifying this recipe:
- Replace thyme with other herbs such as sage, parsley, or rosemary.
- Add some cayenne or paprika for some kick.
- Use seasonings such as garlic powder or ranch.
- Try your hand at utilizing various kinds of flour.
- Before baking, mold the crackers into different forms.
