Olive Oil, Thyme & Sea Salt Crackers

By • January 20, 2014 5 Comments

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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
  1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Set aside.
  2. 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).
  3. 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.
  4. 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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Comments (5) Questions (0)


8 months ago relishyourchef

Is it possible to roll the dough out and then cut using a small cookie cutter? I want to use these as a base for an appetizer and need to control the cracker size. Thanks


over 1 year ago Jara

The instructions say to add eggs, but none are listed in the ingredient list. Can you correct?


over 1 year ago Angela Brown

Hi Jara,
Thanks for pointing that out! I just made the adjustment to the recipe. Thanks again!


over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Love these! Looking forward to trying this recipe soon, using a bit of barley flour and playing with the herbs, etc. Thanks so much for posting this. ;o)


over 1 year ago Angela Brown

Thanks, Antonia. I'd love to know how this recipe turns out with barley flour. I've made them with rosemary instead of thyme, and I enjoyed that combination as well. Thanks for your note :)