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
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Ingredients
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3 cups
whole wheat flour
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1 teaspoon
sea salt, plus more for garnishing
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1/2 teaspoon
sugar
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1/3 cup
water
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1/4 cup
plus 2 tablespoons extra virgin olive oil
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3-4 tablespoons
fresh thyme leaves, finely chopped
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2
large eggs
Directions
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Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Set aside.
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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).
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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.
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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.
Angela Brown is a food blogger, freelance writer, and co-owner of the NYC sandwich company, Mayhem & Stout.
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