Serves a Crowd

Olive Oil, Thyme & Sea Salt Crackers

January 20, 2014
0 Ratings
  • Makes about 12 servings
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • relishyourchef
  • Jara
  • AntoniaJames
  • Angela Brown
    Angela Brown
Angela Brown is a food blogger, freelance writer, and co-owner of the NYC sandwich company, Mayhem & Stout.

5 Reviews

relishyourchef November 21, 2014
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
Jara January 22, 2014
The instructions say to add eggs, but none are listed in the ingredient list. Can you correct?
Angela B. January 22, 2014
Hi Jara,
Thanks for pointing that out! I just made the adjustment to the recipe. Thanks again!
AntoniaJames January 21, 2014
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)
Angela B. January 21, 2014
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 :)