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Best Idea to Cooking Yummy Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs

Wishing to dine Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs a luxurious restaurant's, but for some causes are not able to go to restaurants. This page is going to guide you with helpful ways on producing a Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs like a famous chef made.

Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs

We hope you got insight from reading it, now let's go back to sourdough crackers or breadsticks with extra virgin olive oil & herbs recipe. To cook sourdough crackers or breadsticks with extra virgin olive oil & herbs you only need 8 ingredients and 11 steps. Here is how you achieve that.

To make an extraordinary Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs, here are the ingridients required:

  1. Prepare of  200 grams sourdough starter – 100% hydration.
  2. Use of  60g plain flour.
  3. Prepare of  60g wholemeal flour.
  4. You need of  15g rye flour.
  5. Get of  40g extra virgin olive oil.
  6. Provide of  1 tablespoon dried herbs de Provence or any other herbs you like.
  7. Prepare of  1/2 teaspoon fine sea salt.
  8. Get of  Flake salt or nigella seeds for topping.

After preparing the ingridients, next you are good to cook your appetizing Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs by following the procedures on this section:

  1. Place all of the ingredients in a bowl and mix till well combined..
  2. Roll into a smooth ball and wrap in clingfilm before placing in the fridge for at least 30 minutes. The dough can be left in the fridge for up to 1 day..
  3. Preheat the oven to 180ºC (fan) and line 2 baking sheets with baking paper..
  4. Cut the dough in half and wrap the remaining dough in the cling film to avoid it drying out. Cut the dough you are working with in half again..
  5. IF MAKING CRACKERS: Using a rolling pin, roll the dough as thin as possible..
  6. I use a round cookie cutter to cut the crackers into circles but you can make them any shape you like..
  7. IF MAKING BREADSTICKS: Take a walnut size piece of dough and gently roll on a work surface until you get a long breadstick shape about 1 cm thickness..
  8. Carefully place the crackers/breadsticks onto the baking sheets and either lightly brush or spray with water before sprinkling the salt flakes or nigella seeds..
  9. Place in the oven and bake for about 15 mins, or until they are a light brown colour. (Check after 12-13 minutes).
  10. Whilst the first batch is cooking you can start preparing the second batch so they are ready to go in the over as soon as the first batch comes out..
  11. Place on a cooling rack and repeat the process with the remaining crackers/breadsticks..

For more choices, take a look at our full selection of Syrian Bread Sticks or use the search box. Holmer El-Azzi had been having a hard time digesting gluten, but when she read that some gluten-intolerant people can still enjoy slow-fermented sourdough, she started making her own crackers. We most often use a combination of fresh rosemary, sage, oregano, and thyme from the garden - as shown below. Combine flour, sourdough starter discard, olive oil, rosemary, and kosher salt in a bowl. Mix with a wooden spoon to incorporate the ingredients.

Recipe : Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs

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