From the Recipe Box: Olive Oil & Sea Salt Crackers

by kitchenarian on January 18, 2011

You know how it is when you have a particular food item that you just love to buy; it’s like your little treat.  Well, I used to buy these rustic hand-made olive oil and sea salt crackers at one of my frequented grocery stores. I loved these little crackers. Sometimes I would plan a whole evening’s meal around these crackers with a nice bottle of wine and some cheese. One day I went to the store and they were gone. I asked and nobody seemed to know anything about them.  It’s like these crackers just disappeared.

So, I decided to make some at home. I’ve been searching for a while and recently found this recipe on-line from 101 Cookbooks, a wonderful food blog that I enjoy reading. I had a lot of fun making these and they taste almost like my favorite artisan crackers. I did use a combination of sea salt and a special Hawaiian black salt on my crackers. The black salt gives the crackers a bit of flair.


1 ½ cups semolina flour
1 ½ cups white whole wheat flour (or all-purpose flour)
1 teaspoon fine-grain sea salt
1 cup warm water
1/3 cup extra virgin olive oil
Sea salt for top of crackers (see notes below)

Whisk together the flours and salt. Add the water and olive oil. Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 – 7 minutes or mix and knead by hand on a floured surface. The dough should be just a bit tacky, but not sticky. Add a bit more water or flour to get it right if you need to.

When you are done mixing, shape the dough into a large ball. Divide into twelve pieces. Roll each piece into a ball, dip in olive oil and place on a baking sheet. Cover with a clean dishtowel and let rest at room temperature for 30 – 60 minutes. It won’t rise because there is no yeast in it.

While the dough is resting, put a baking stone into your oven and preheat to 450 degrees. When the dough is finished resting, flatten one dough ball. Using a rolling pin shape into a flat strip of dough. You can also use a pasta machine to roll out the dough. Cut the dough into whatever shape you like at this point. Set dough on a floured (or cornmeal dusted) flat-sided cookie sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra toppings, and slide onto the pizza stone. Repeat the process for the remaining dough balls, baking in small batches. If you don’t have a pizza stone, bake crackers a few at a time on baking sheets. Bake until golden around the edges and let cool before eating. Makes a dozen extra large crackers. Break into smaller pieces upon serving.

Kitchenarian Notes:
If you can’t find semolina flour, substitute white whole wheat flour or even all-purpose flour. You can adjust the thickness to your liking. I wanted a thicker rustic cracker, but you can make them very thin if you prefer. I used sea salt and black salt on top of my crackers, but you can use freshly grated cheese, artisan salts, any spice blend, or brush on a flavored olive oil.


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{ 25 comments… read them below or add one }

Tiffany January 18, 2011 at 8:31 pm

This black salt makes me think of a black sand beach I visited in Fogo, Cape Verde. Thanks for bringing back a great memory with these tasty looking crackers!


Kath January 18, 2011 at 8:32 pm

Those are great looking crackers! I sometimes treat myself to fancy crackers, but they really are quite expensive. I should try making some.


Cakewalker January 18, 2011 at 8:46 pm

These are some tasty looking crackers! The more rustic, the better I say.


Evan @swEEts January 18, 2011 at 9:07 pm

I’ve never made my own crackers but I’ve always wanted to try! These sound like they’d be perfect with a little goat cheese or laughing cow 🙂


zenobia January 18, 2011 at 9:19 pm

So simple and yet I bet its delish! I love black salt – its sulphurous smell is annoying at first, but you quickly cant do without it. 🙂


Christina January 18, 2011 at 9:35 pm

I hate when the stores do that! I’m glad you were able to find a recipe to made them at home so you can enjoy them again! They look amazing!


Leanne @healthfulpursuit January 18, 2011 at 9:52 pm

Nice work on just making them yourself! I’ve had to do that multiple times with some of the products I love. It sucks when stores do that! These look amazing though!


Kate @ January 18, 2011 at 10:53 pm

I’d love a handful of those right about now. They look so yummy! I’ve just started making my own crackers so I really appreciate having another recipe to use – thank you!


Sandra January 18, 2011 at 11:21 pm

They look so tasty and crunchy! Amazing photo!!!


UrMomCooks January 19, 2011 at 12:08 am

These sound perfect – not a chip and better than the average cracker! The only problem is taking the time to make them! (And why do they always discontinue the products we love??? At least this time you conquered and overcame!) Ur pics are delicious!


Peggy January 19, 2011 at 8:18 am

Great post, love to see your olive oil crackers – I make them too, but from the Ottolenghi book, they look a bit different (more freeform!)

Great tip about the pasta machine too.


Happy When Not Hungry January 19, 2011 at 10:45 am

Wow these look delicious and perfect with some hummus! Your photos are beautiful too. Thanks for sharing!


SnoWhite @ Finding Joy in My Kitchen January 19, 2011 at 12:06 pm

Awesome crackers!!


RavieNomNoms January 19, 2011 at 12:13 pm

oooo those look yummy!


Charlie January 19, 2011 at 1:09 pm

Those look so crunchy and delicious :). I love black salt, it must be great on crackers!


Victoria Failla January 19, 2011 at 3:39 pm

beautiful blog! I have been wanting to make olive oil and sea salt whole wheat crackers. it is amazing how easy and better homemade tastes!


BigFatBaker January 19, 2011 at 6:19 pm

These sound great! I am a sucker for anything covered in salt.


torviewtoronto January 19, 2011 at 7:00 pm

healthy delicious crackers


Liz January 19, 2011 at 7:38 pm

Wow, these look fabulous!!!


Rich January 20, 2011 at 10:09 am

Oooh – they’re like chip crackers! Or, at least, chip-shaped crackers! Those sound fantastic, and really, I love pepper on my crackers/chips. Don’t know why, but I’m guessing because it’s really good.


Nikki January 20, 2011 at 4:59 pm

I’ve never made my own crackers. I think this is a great idea! And now I’m craving them 🙂


Jessica January 20, 2011 at 5:23 pm

These look awesome! They had something like this last night on Top Chef and it looked great! Yum!


Medeja January 21, 2011 at 8:15 am

I’m sure they are very addictive and it’s difficult to stop having them :)) at least would be for me.. 🙂


The Food Hunter January 21, 2011 at 4:58 pm

sound like a great snack paired with some cheese maybe?


thoma February 1, 2011 at 5:43 am

i have a long-due visit in your site. this recipe is so good it should actually be made by many. thank you for sharing!


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