Extra Virgin Olive Oil Crackers
Crisp and with a hint of sea salt and sesame seeds, these wonderful Olive Oil Crackers give you reason to never go back to the shop bought version. They come together quickly and they keep for a number of days.
INGREDIENTS
250g Ancient grain all-purpose flour – we used senator Cappelli from Mulinum.it
1 tsp Baking powder
115ml Water
30 ml Extra Virgin Olive Oil, plus extra for brushing – we used Rozo from Frantoio Parovel in Friuli
½ tsp salt
½ tsp smoked paprika
A pinch of cayenne pepper
¼ tsp ground black pepper
Sea salt flakes and black sesame seeds for sprinkling
METHOD
In a large bowl, combine the flour, baking powder, salt and spices.
Add the water and extra virgin olive oil and bring together with a fork to begin with, followed by your hands to form a soft dough. It should have a firm consistency but you can add a few drops more water if it’s getting too dry.
Wrap and refrigerate for 1 hour.
Preheat the oven to 220C / 425F
Line baking sheets with parchment and then turn out the dough on to a clean, lightly floured work surface.
Break off pieces of dough, roughly the size of a whole walnut and then roll each one out as thin as possible without tearing.
Place the crackers on to the baking sheet and brush with olive oil and sprinkle with flaked sea salt and the sesame seeds. Press them lightly in to the dough so that they stay put.
Bake for around 6-7 minutes until blistered, golden and dry. Cool on a wire rack.
If you are able to resist eating them all at the first sitting, store in a tin or airtight box.
