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

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, sourdough crackers or breadsticks with extra virgin olive oil & herbs. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have sourdough crackers or breadsticks with extra virgin olive oil & herbs using 8 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs:
  1. Make ready  200 grams sourdough starter – 100% hydration
  2. Get  60g plain flour
  3. Prepare  60g wholemeal flour
  4. Make ready  15g rye flour
  5. Make ready  40g extra virgin olive oil
  6. Get  1 tablespoon dried herbs de Provence or any other herbs you like
  7. Prepare  1/2 teaspoon fine sea salt
  8. Take  Flake salt or nigella seeds for topping
Instructions to make Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs:
  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.

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