- Prep
- 20 min
- Cook
- 18 min
- Total time
- 38 min
- Yield
- Approximately 30-35 units
- Difficulty
- Easy
- Calories
- 75 kcal
Quick summary
“These rustic Mediterranean-inspired crackers use a simple dough of flour, water, and extra virgin olive oil, rolled out thinly and sprinkled with aromatic seeds. Baked until golden and brittle, they are perfect to accompany cheeses, spreads, and antipasti.”
What you need to know
- Opening the dough to a uniform millimeter thickness of 1 to 2 mm is the secret to a crispy and dry crunch.
- The extra virgin olive oil in the composition gives a fruity aroma and lubricates the dough, dispensing with chemical or biological leavening agents.
- Resting under refrigeration for 30 minutes relaxes the gluten network of the flour, preventing shrinkage during stretching.
Ingredients
Main
- cups (240g) All-purpose flour
- cup (60ml) + extra for brushing Extra virgin olive oil
- cup (120ml) Ice water
- teaspoon Fine sea salt
- tablespoon (optional) Sesame seeds
- tablespoon (optional) Poppy seeds
- (to finish, optional) Flaky sea salt
Instructions
Principal
- In a large bowl, combine the all-purpose flour and fine sea salt. This step ensures that the dry ingredients are well distributed, essential for a homogeneous dough. Reserve a space in the center for the liquids.
- Add the extra virgin olive oil and half of the ice-cold water to the center of the dry ingredients. Mix with your fingertips or a spoon, incorporating the flour gradually. Use ice water to control gluten development.
- Continue adding the remaining water, little by little, until the dough comes together. Form a ball and knead lightly on a clean surface for about 2-3 minutes, just until smooth. Avoid over-kneading to maintain the lightness of the cracker.
- Flatten the dough into a disk, cover with plastic wrap, and refrigerate for at least 30 minutes. Resting is crucial to relax the gluten, making it easier to roll out the dough and preventing it from shrinking when laminated.
- Preaqueça o forno a 180°C (350°F). Divide the dough into 2-3 portions. On a lightly floured surface, roll out each portion of the dough as thin as possible, to about 1-2 mm thick. A pasta maker can be useful here for uniformity.
- Transfer the rolled dough to a baking sheet lined with parchment paper. Brush lightly with olive oil and sprinkle with seeds (sesame, poppy) and flaky sea salt, if desired. Use a pizza cutter or knife to cut into squares or rectangles of the desired size.
- Bake for 15-20 minutes, or until the cookies are golden and crispy. The exact time varies according to the thickness of the dough and the oven. Stay alert to avoid burning, as the thin dough bakes quickly.
- Remove from the oven and let cool completely in the pan before breaking into individual pieces. They will become even crispier as they cool. Store them in an airtight container to preserve the texture and flavor for longer.
Chef's tips
- Use a heavy rolling pin and work on parchment paper to get the sheet as thin as possible.
- Press the sesame and poppy seeds lightly with the rolling pin over the dough brushed with olive oil so they stick when baking.
- Pierce the laminated surface with the tines of a fork to prevent the formation of large irregular air bubbles in the oven.
Variations
- Incorporate finely chopped fresh rosemary leaves into the flour to obtain cookies with a Tuscan wild aroma.
- Add fine red pepper flakes to dough for slightly spicy crackers that pair well with beer.
- Add a tablespoon of very finely grated Parmesan cheese over the dough before rolling it for the last time.
Substitutions
- Sesame and poppy seeds can be replaced by chia seeds, golden flaxseed, cumin seeds, or fennel seeds.
- Flaky sea salt can be replaced with fine fleur de sel sprinkled sparingly before baking.
- Up to half the weight of all-purpose flour can be replaced with fine whole wheat flour for more fiber.
How to store
Store in a glass jar with an airtight seal in a dry place for up to 10 days. If they lose crispness, reheat in the oven for 3 minutes.
Can it be frozen?
Freeze the raw dough in a disc wrapped in plastic wrap for up to 2 months. Defrost in the refrigerator before opening with the rolling pin.
What to serve with
Serve with boards of aged cheeses, chickpea hummus, seasoned dry curd, marinated olives, or homemade pâtés.
Frequently asked questions
Can I use regular olive oil instead of extra virgin?
It can be used, however, extra virgin olive oil provides aromatic olive notes essential for the flavor profile of the cracker.
How to cut the cookies into perfect shapes?
Use a pizza cutter or sharp knife on the dough already in the pan before baking, marking regular lines.
Why did my cookies turn out hard instead of crispy and crumbly?
The dough was rolled out too thick or overworked, activating the gluten; roll out to a translucent thickness and knead only until combined.
How to ensure the cookies bake evenly without burning the edges?
Maintain identical thickness throughout the baking sheet and remove the cookies from the edges first if they brown before the center.
You might also like
