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

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sourdough crackers or breadsticks with extra virgin olive oil & herbs. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs is something that I have loved my entire life.

In a bowl, combine sourdough starter with flours, olive oil, herbs and salt. Mix to combine, kneading until the dough comes together in a smooth ball. Sourdough (Discard) Crackers With Olive Oil, Herbs and Seeds. In a medium size bowl, combine sourdough starter with extra virgin olive oil.

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

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

Butter definitely gives the sourdough discard crackers the best flavor, but they can be made with other fats. I tested this recipe with olive oil but found that it tasted more oily than tangy. If you decide to use olive oil, I would make sure it is the highest quality you can find in order to get the best flavor. Syrian Bread Sticks Here is the leading selected item of other customers acquiring products related to syrian bread sticks.

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.

If you decide to use olive oil, I would make sure it is the highest quality you can find in order to get the best flavor. Syrian Bread Sticks Here is the leading selected item of other customers acquiring products related to syrian bread sticks. 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.

So that is going to wrap this up with this special food sourdough crackers or breadsticks with extra virgin olive oil & herbs recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!