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Author Notes: These Olive Oil, Thyme & Sea Salt Crackers, which are taken from the New York Times magazine, are the perfect balance of salty and savory and are made with a few simple, common pantry staples. - Angela Brown
Makes about 12 servings
- 3 cups whole wheat flour
- 1 teaspoon sea salt, plus more for garnishing
- 1/2 teaspoon sugar
- 1/3 cup water
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 3-4 tablespoons fresh thyme leaves, finely chopped
- 2 large eggs
- Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Set aside.
- Sift the flour, salt and sugar into a large mixing bowl. Add the water, eggs, 1/4 cup olive oil, and 2-3 tablespoons of thyme to the mixing bowl. Using a rubber spatula, combine all the ingredients until the dough is formed (you can add a bit more water or oil if needed).
- Divide the dough in half. On a countertop lightly dusted with flour, roll out one half of the dough to about 1/8-inch and place on one of the baking sheets. Repeat with the remaining half of the dough.
- Bake for about 25 minutes. Remove the baking sheets from the oven and brush the warm crackers with the remaining 2 tablespoons of olive oil. Sprinkle them with the remaining thyme and sea salt. Once cooled, break the sheets of crackers apart by hand.
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