London is a fast-paced, vibrant metropolis with a myriad of fun things to do. My husband and I are thrilled to be able to visit this unique city several times a year to spend time with our daughter and her family.We love meandering along the lazy flowing Thames, walking the quaint, narrow streets full of row houses and small shops, experiencing the busy, bustling downtown and all along the way, checking out interesting boutiques, restaurants, lovely parks and a plethora of inspiring historic sites.
Before arriving in London this past fall, I’d read about an incredible deli/café called Ottolenghi. The first day of our visit, we decided check it out and pick up lunch. Entering the shop, we stood in awe and shock as we beheld the array of salads, quiches, breads and sweets artfully displayed before us. 
After much deliberation, we chose a variety of fresh, vibrant looking salads and complimented them with a a crusty golden baguette. A few lovely, raspberry meringues made a fabulous sweet ending. It was the perfect autumn day and our picnic fare, enjoyed at nearby St. James Park, was beyond amazing! Each selection was unique and delicious and any eavesdropper would have laughed at all the oohs and aahs that emanated from our little corner of the park.
You can imagine how delighted I was, later that week, when my daughter and son-in-law came home after a date night with a gift for me; a cookbook, from none other than……………… yes, Ottolenghi!
I’ve been reading this lovely book as if it were a novel these past months and have already tried out many of the yummy recipes. One of my favorites is the paper thin, shatteringly crisp, Olive Oil Crackers. I topped them with a variety of different herbs and spices; fresh thyme, Herbes de Provence and za’atar, and everyone loved them. They are uniquely delicious and would be fabulous as an appetizer with salsa or hummus, accompanying a salad and/or soup or just to nibble on for a delicious, light snack.
Although these crackers cost literally pennies to make, they are almost always considered “gourmet”, causing the price of a small prepackaged container to be astronomical. So I was delighted to discover that we can enjoy these delightful crackers for almost nothing! You can too, since the only tools you really need to prepare them are a rolling pin and an oven. Next time you have a craving for a crisp, salty, fabulous snack, give these Olive Oil Crackers with Sea Salt & Herbs a try – you won’t be disappointed!
Olive Oil Crackers with Sea Salt and Herbs – From a Legendary London Café
- Total Time: 36 minutes
- Yield: 4 servings 1x
Description
These Olive Oil Crackers are shatteringly crisp and paper-thin, topped with sea salt and herbs for a gourmet touch.
Ingredients
- 2 cups (200g) all purpose flour, plus extra for dusting
- 1 tsp baking powder
- 1 cup (115ml) water
- 2 1/2 tbsp (25ml) extra virgin olive oil, plus extra for brushing
- tsp fine sea salt
- 1 tsp paprika
- 1 tsp black pepper
- flaky salt, I use Maldon
- fresh herbs, dried herbs, poppy seeds sesame seeds, dried spices, za'atar are some of the endless possibilities for toppings
Instructions
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a large bowl or the bowl of a stand mixer, combine the flour, baking powder, water, olive oil, and fine sea salt. Mix using a dough hook or by hand for 5-6 minutes until the dough comes together and is smooth.
- Transfer the dough to a lightly floured surface and divide it into four equal pieces. Roll each piece out as thinly as possible, aiming for paper-thin sheets.
- Place the rolled-out dough onto the prepared baking sheet. Brush lightly with extra olive oil and sprinkle with your choice of fresh thyme, Herbes de Provence, or za’atar.
- Bake in the preheated oven for 5-6 minutes, or until the crackers are golden brown and crisp.
- Remove from the oven and allow to cool on a wire rack. Break into pieces and serve.
Notes
- These crackers are perfect as an appetizer with salsa or hummus, or as a light snack.
- They can be stored in an airtight container for up to a week.
- Feel free to experiment with different herbs and spices for varied flavors.
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0
- Sodium: 150
- Fat: 5
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
- Cholesterol: 0
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Frequently Asked Questions
Where did this recipe come from?
This recipe is adapted from the Ottolenghi cookbook, gifted to the author after a visit to the legendary Ottolenghi deli/café in London. The author first tasted their food on a picnic at nearby St. James Park and has been working through the cookbook since.
How thin do I need to roll the crackers?
The recipe calls for rolling each of the four dough pieces as thinly as possible, aiming for paper-thin sheets. The very high oven temperature — 450°F (230°C) — and short bake time of 5–6 minutes depend on this thinness to achieve the shatteringly crisp texture.
What herb and spice combinations work on these crackers?
The author topped different batches with fresh thyme, Herbes de Provence, and za’atar, and says all three were well received. The recipe also lists poppy seeds, sesame seeds, and dried spices as options — any topping pressed lightly into the brushed olive oil before baking will adhere.
How long do these crackers keep?
The notes say they can be stored in an airtight container for up to a week, making them a great make-ahead appetizer or snack.
I had to add a bit more oil and water
This dough is not coming together …. 5-6 minutes with the dough hook ? Is there another trick ?
Thanks !
Please check your quantities in thus recipe! First of all 1 cup water is certainly NOT 115ml – totally ruined the dough with too much water! Also all the other ingredient amounts are very different from Ottolenghi’s recipe- not sure if they are also wrong.
http://thecafesucrefarine.com/2011/09/olive-oil-crackers-with-sea-salt-and-herbs/
Hey, the water should be 1/2 cup.