Pepper, Fennel Seed and Thyme Olive Oil Cracker with Sea Salt
Skip the store bought and add these easy to make, rustic Pepper, Fennel Seed and Thyme Olive Oil Crackers with Sea Salt to your cheese boards and soups. Two types of peppercorns - pink and black, whole fennel seeds, and dried thyme marry with olive oil and sea salt for the perfectly crisp, crunchy cracker that will have your taste buds saying 'Yes, more please.'
Ingredients
Cracker Flavor
- 2 tsp dried thyme
- 1 tbsp black peppercorns
- 1 tbsp pink peppercorns
- 1 tbsp fennel seeds
Olive Oil Cracker Base
- 2 cups all-purpose flour or flour of your choice
- ½ tsp salt
- 1 large egg separated
- ½ cup milk + a bit more for right consistency or your favorite non-dairy milk
- ¼ cup olive oil
- sea salt for sprinkling
Instructions
Cracker Flavor
- Roughly grind pink and black peppercorns. Add fennel seeds and dried thyme to the mix. Setting aside until needed.
Olive Oil Cracker
- Preheat oven to 375 F (190 C) and line two baking sheets with parchment paper.
- In a large bowl, stir together flour, 1/2 tsp salt, and cracker flavor mix.
- Make a well in the flour. Then add egg yolk, 1/2 cup of milk, and olive oil.
- Stir mixture together, adding a bit more milk - IF needed - until dough mixture is easily holding together but not overly wet.
- Divide the prepare cracker dough in half and lightly flour a large, flat surface such as your countertop or kitchen table.
- Roll out one half of dough, EVENLY, until very thin. The thinner the better for crispier crackers - thicker ones will be softer. Dough needs to be even to help prevent burning in thinner areas while the thicker parts are still baking.
- Gently place rolled out dough on one of your parchment lined baking sheets, before rolling out other half of dough.
- Lightly whip egg white in a small bowl, then brush over prepared dough. Sprinkle with sea salt to your desired saltiness level.
- Place sheet (or sheets in the oven if you have two racks) and bake for about 15 minutes or until crackers are golden brown and crispy, no longer soft.
- Remove from the oven and allow cool before breaking into crackers.
- Store in a sealed container.
