Olive Oil Cracker Dough

Name: Olive Oil Cracker Dough
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups (250 g) all-purpose flour; 1 tsp (6 g) fine sea salt; 4 tbsp (60 ml) extra virgin olive oil; ¾ cup (180 ml) warm water, about 80 °F (27 °C), room temperature to slightly warm; coarse sea salt or fleur de sel, for topping (optional) (optional); fresh or dried herbs (rosemary, thyme, oregano, or za'atar), for topping (optional) (optional)

From the MyKitchenBank Kitchen

A tender, crackling Mediterranean cracker dough enriched with extra virgin olive oil. The dough is simple—just flour, water, salt, and good olive oil—but yields remarkably crispy, thin crackers with a delicate, shattered bite. Roll thin, cut into shapes, and bake until golden. Perfect plain or topped with seeds, herbs, or coarse salt.

Prep: 15 min
Cook: 12 min
Wait: 30 min
Total: 57 min
Makes: About 40–50 crackers (depending on size and thickness)

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Steps

Before you start

Preheat your oven to 400 °F (200 °C) about 15 minutes before baking
Have parchment paper ready for lining baking sheets
Use extra virgin olive oil with flavor you enjoy—it will be tasted directly in the crackers

1
Mix dough
- In a large bowl, whisk together flour and fine sea salt.
- Make a well in the center and pour in the extra virgin olive oil and warm water.
- Using a wooden spoon or dough hook, stir until a shaggy dough forms, about 1 minute.
- Mix until just combined—the dough will be slightly sticky but manageable.
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Ready when: Dough is shaggy and holds together
Tip: Don't overmix; overworking develops gluten and makes crackers tough rather than crispy.
2
Rest dough
- Cover the bowl with a damp kitchen towel or plastic wrap.
- Let the dough rest at room temperature for 30 minutes.
- This allows the flour to fully hydrate and makes the dough easier to roll out thin.
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Tip: Resting is essential—it prevents the dough from shrinking back when you roll it.
3
Divide dough
- After resting, turn the dough out onto a clean, lightly floured surface.
- Divide it into 4 equal portions (about 2 oz or 55 g each).
- Roll each portion into a loose ball.
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Ready when: Dough is portioned into 4 smooth balls
Tip: Dividing makes rolling much easier and allows for even thickness across batches.
4
Roll crackers thin
- Working with one ball at a time (keep others covered), place on a sheet of parchment paper.
- Using a rolling pin, roll as thin as possible—aim for 1/16 to 1/8 inch (2–3 mm).
- The thinner the dough, the crispier the cracker.
- If dough springs back, let it rest 2 minutes and roll again.
- Once thin, prick all over with a fork to prevent puffing.
- Trim or cut into desired shapes (squares, rectangles, or triangles) with a sharp knife or pastry cutter.
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Ready when: Dough is paper-thin and pricked all over
Tip: Keep parchment paper under the dough while rolling—it prevents sticking and makes transferring to the baking sheet effortless.
5
Top crackers (optional)
- While the dough is still on the parchment, lightly brush or drizzle a tiny amount of olive oil over the surface if desired.
- Scatter coarse sea salt, dried herbs, seeds, or other toppings evenly across.
- Less is more—heavy toppings can burn and weigh down crackers.
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Ready when: Toppings are evenly distributed
Tip: Restraint with toppings ensures even cooking and maximum crispness. Plain crackers are equally delicious.
6
Bake crackersOven 400°F / 205°C
- Transfer the parchment-lined rolled dough directly to a baking sheet.
- Bake at 400 °F (200 °C) for 10–14 minutes, until the crackers are golden brown and the edges turn a slightly deeper brown.
- They will crisp up further as they cool.
- If baking in batches, watch the second and third batches—a hot oven residually bakes faster, so they may finish 1–2 minutes earlier.
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Ready when: Crackers are golden brown with slightly darker edges; they feel crisp when tapped
Tip: Don't open the oven door for the first 8 minutes—sudden heat loss delays browning and can leave them soft.
7
Cool and store
- Remove the baking sheet from the oven and let the crackers cool on the parchment for 5 minutes.
- While still warm, carefully break or cut along your scored lines (if desired) and transfer to a wire rack or plate to cool completely.
- As they cool, they will become increasingly crisp.
- Once fully cool, store in an airtight container.
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Ready when: Crackers are completely cool and snap cleanly when broken
Tip: Cooling on the baking sheet for a few minutes allows residual heat to crisp the underside without burning the tops.

Good to know

Tips

The oil in the dough is key to crispness—don't skip it or reduce it. It also keeps crackers from becoming hard or stale as quickly.
Roll as thin as you can without tearing. The thinner the dough, the more crispy and shattered the cracker texture will be.
Pricking the dough with a fork prevents large bubbles from forming during baking, which would make some crackers puffy rather than uniformly crispy.
If your dough springs back dramatically while rolling, let it rest under a towel for 2–5 minutes, then continue—no need for a full second rise.

Make ahead

Dough can be made up to 8 hours ahead. After mixing and the initial 30-minute rest, cover and refrigerate. Let it come to room temperature (about 30 minutes) before rolling and baking. Baked crackers can be made 3–4 days ahead and stored in an airtight container; re-crisp in a 300 °F (150 °C) oven for 3–5 minutes if they soften.

Storage & reheating

Room temperature in an airtight container: up to 4 days. They will soften slightly over time due to humidity; re-crisp in a 300 °F (150 °C) oven for 3–5 minutes. Freezer (in an airtight container): up to 1 month; thaw and re-crisp as above. Do not refrigerate—moisture causes them to soften.

Substitutions

extra virgin olive oil → Light or refined olive oil, or a neutral oil such as sunflower or grapeseed oil. Extra virgin oil imparts distinctive fruity flavor; refined oils yield a milder, crispier cracker. All work equally well.
warm water → Vegetable broth or chicken broth (unsalted or reduced sodium). Adds savory depth; adjust salt slightly if using salted broth.
coarse sea salt or fleur de sel → Grated Parmesan cheese, sesame seeds, everything bagel seasoning, or crushed red pepper. Any dry topping works; apply sparingly for even texture.
all-purpose flour → Half all-purpose flour and half whole wheat flour, or spelt flour. Whole grain flours absorb slightly more water and yield a nuttier flavor but slightly less crispy texture. Add 1–2 tbsp extra water if dough feels dry.