OLIVE OIL CRACKERS
If you have trouble tracking down semolina flour, just substitute white whole wheat flour (or all-purpose flour), it will be make a slightly different cracker but should still work. To get creative with your crackers you can top them with lots of things before baking: freshly grated cheese, artisan salts, cornmeal, a dusting of your favorite spice blend, seeds, or a wash of your favorite flavored or infused oil. You can simply cut the unbaked cracker dough into various shapes using one of those pizza cutting wheels. Found on 101 Cookbooks.
Provided by KeithInWPG
Categories Lunch/Snacks
Time 7m
Yield 12 large crackers
Number Of Ingredients 5
Steps:
- 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. Alternately, feel free to mix and then knead by hand on a floured countertop. The dough should be just a bit tacky - not too dry, not too sticky to work with. If you need to add a bit more water (or flour) do so.
- When you are done mixing, shape the dough into a large ball. Now cut into twelve equal-sized pieces. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.
- While the dough is resting, preheat your oven to 450F degrees. Insert a pizza stone if you have one.
- When the dough is done resting, flatten one dough ball. Using a rolling pin or a pasta machine, shape into a flat strip of dough - I can usually get down to the 4 setting on my pasta machine w/o trouble. Pull the dough out a bit thinner by hand (the way you might pull pizza dough). You can also cut the dough into whatever shape you like at this point. Set dough on a floured (or cornmeal dusted) baking sheet, add any extra toppings, and slide into the oven (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 deeply golden, and let cool before eating - you will get more crackery snap.
OLIVE OIL BREAD
Again, I don't know where I found this, it's been saved on my laptop for years. It's another great recipe, and goes really well as a starter served along with a platter of fresh basil leaves, sliced tomato and mozzarella.
Provided by Luschka
Categories Yeast Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- In a large bowl mix together the warm water, yeast, sugar, salt, and olive oil.
- Stir in 2 cups of the flour in order to make a soft ball.
- Knead in additional flour so that dough is soft and not sticky.
- Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
- Punch down dough, and form into ball or loaf shape.
- Place onto a greased cookie sheet.
- Cover and let rise for 15 to 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven for 30 to 40 minutes, until golden brown.
Nutrition Facts : Calories 1616.4, Fat 55.3, SaturatedFat 7.7, Sodium 1952.5, Carbohydrate 240.4, Fiber 10.5, Sugar 0.9, Protein 35.9
DATE AND OLIVE OIL WINE CRACKERS
From Whole Foods, who say that these crackers are ideal for serving with wine - no wine in them! The dates provide subtle sweetness. I have not tried these yet, but they look intriguing. Prep time does not include chilling time. Update: The WF website says this will work well using a gluten free flour mix instead of all-purpose.
Provided by duonyte
Categories Breads
Time 45m
Yield 24 crackers
Number Of Ingredients 8
Steps:
- Pulse 1 cup flour and the dates in the food processor until the dates are very finely copped; transwer to a large bowl.
- Stir in the remaining flour, zest, salt, pepper and baking powder. Make a well in the center.
- Pour oil and 2 beaten eggs into the well and stir until combined; knead briefly in the bowl until the dough comes together.
- Press the dough into a log and wrap snugly in parchment paper, squeezing tightly and twisting the ends in opposite directions to form a tight 9" log; chill until firm, 2-3 hours.
- Preheat the oven to 350 deg F.
- Trim off the ends and cut into 24 slices.
- Arrange on a large parchment paper-lined baking sheet, brush tops with 1 beaten egg and bake until golden brown, 20-25 minutes.
- Cool.
- These can be made up to three days ahead and stored in an airtight container.
Nutrition Facts : Calories 84.2, Fat 3, SaturatedFat 0.5, Cholesterol 23.2, Sodium 61.5, Carbohydrate 12.6, Fiber 0.8, Sugar 3.9, Protein 2
WINE CRACKERS
Tired of spending too much for organic snack foods, I now make my own crackers. From Better Homes & Gardens magazine. This is for Sauvignon, basil and pine nuts. Other wine/herb/spice options are in step 14.
Provided by Bananasmom
Categories Breads
Time 38m
Yield 24 crackers
Number Of Ingredients 8
Steps:
- Preheat oven to 325'.
- Combine flour, basil and pine nuts (see below for different herb/spice options), salt and pepper in a mixing bowl.
- Combine wine (see below for other options), and olive oil in a seperate bowl. Add wine mixture slowly, to the flour mixture.
- Toss with a fork, form into a ball and place on a (lightly) floured surface; the dough will appear dry.
- Roll into a thin (1/8"-1/16" thick) rectangle, 12"x9" and cut into 24 crackers (using a crinkle-cutter gives a neat presentation). Use a fork to prick each cracker several times.
- Carefully spread the crackers on an ungreased baking sheet, and sprinkle lightly with coarse salt.
- Bake about 18 minutes, or until crackers are firm and just beginning to brown. Allow to completely cool on wire racks.
- May be stored for up to a week, in an airtight container.
- Other wine/herb/spice combinations: Riesling& 2 t fresh snipped tarragon& 1/4 t paprika OR Cabernet Sauvignon& 2 fresh snipped rosemary OR Champagne& 2 t dry mustard OR Chardonnay& 2 t crushed fennel seed.
OLIVE OIL CRACKERS WITH SEA SALT AND HERBS
From the Ottolenghi: The Cookbook. As described by Chris Sheuer of Honest Cooking Magazine: "Shatteringly crisp, paper thin, fabulously delicious. Make your own gourmet sea salt crackers for next to nothing." The pictures of these crackers are amazingly rustic and beautiful. They are to be rolled very thin in irregular oval shapes. Serve along salads or in an appetizer tray.
Provided by gailanng
Categories Breads
Time 36m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, or the bowl of a stand mixer, mix the flour baking powder, water, olive oil, salt and pepper. Using the dough hook, mix (or mix by hand) the dough for 5-6 minutes until it all comes together. Wrap in plastic wrap and leave it to rest for an hour in the refridgerator.
- Line 2-3 trays with baking parchment. Preheat the oven to 425 degrees.
- Form walnut-sized balls and roll them out as paper-thin as you can into long, oval shapes.
- Place the rolled out crackers on a baking sheet lined with parchment paper, brush generously with olive oil and sprinkle generously with flaky sea salt or fresh herbs, dried herbs, poppy seeds, sesame seeds, za'atar spices, etc.
- Bake for 5-6 minutes or until the crackers are golden brown in color (not deep gold as these will be burnt).
- Allow to cool, then store in an airtight container. (It's important to keep them tightly sealed. Should the crackers become bit stale, pop them back in the oven for about 10 minutes at 225 degrees and they'll be good as new.).
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