Olive Oil Crackers Food

OLIVE OIL CRACKERS

Steps:

• Preheat the oven to 375 degrees. Line baking sheets with parchment. Sift together the flours and the salt. Combine the water, eggs and 1/4 cup of the olive oil in a measuring cup. Place the flour mixture in the bowl of a food processor fitted with a steel blade, and turn on the processor. Add the liquids with the machine running, and process until the dough comes together. The dough will be soft. If it seems wet, add another tablespoon of flour.
• Remove from the food processor, and wrap in plastic. Let rest 15 minutes. Divide into two portions, and roll out each portion into thin sheets. Brush the top of the sheets with the remaining olive oil, and sprinkle with Parmesan and za'atar. Using the rolling pin, gently press the topping into the surface. Cut the dough into squares or rectangles, and transfer to the baking sheets.
• Bake 15 minutes until lightly browned and crisp.

OLIVE OIL CRACKERS WITH SEA SALT AND HERBS

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.).

OLIVE OIL CRACKERS

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.