This Einkorn Crackers Recipe with Olive Oil and Herbs is the perfect crispy cracker recipe. Whether you are looking for a cracker to add to your favorite charcuterie board, for tips, or just for snacking, this is the recipe for you. These are a simple cracker and beautiful in their rustic charm.
If you are looking for some dips to try with this recipe, let me suggest a few I love.
- Einkorn flour- I used whole grain Einkorn flour, but you can also use all-purpose Einkorn flour as well.
- Olive oil- More on types of olive oil below.
- Salt- Kosher salt or sea salt are the best in this recipe.
- Herbs- I used dried herbs in this recipe, but you can also sub in fresh if you want. Oregano, basil, and thyme was what I chose, but you would also use rosemary.
How to make
- Keep in mind that these are a rustic, artisan-style cracker. If you would like a traditional square or circle, simple cut them that way.
- This dough is easily kneaded by hand, but you can also mix in a stand mixer if you prefer. Mix together the flour and salt, then add the olive oil and water. Knead for about 4 minutes, the dough will be soft and supple.
- Cover and let the dough rest for at about 5-10 minutes minutes before rolling it out.
- This will make 20 crackers. I start by dividing it into 5 pieces, then cut each of those pieces in half, then in half again. These are rustic, so no need for perfection here.
- On a lightly rolled surface, roll each piece out very thin- as thin as you can without tearing it. Mine were about 2 ½ inches wide and between 8-10 inch long. Gently move it to a parchment lined baking sheet. Continue with the rest of the dough.
- You can brush with a little olive oil and sprinkle with salt if you like, I chose not to this time, but usually like to. Bake until the edge are golden brown. It should take 6-12 minutes. This will depend on how thin you rolled the crackers. They will bake quickly, so keep an eye on them!
- If you don't eat these all at once, you can store them in an airtight container. Depending on the humidity in your area, you can store them for up to one week at room temperature.
Types of olive oil
- Extra Virgin Olive Oil (EVOO): This is the highest quality and least processed olive oil. It has a rich, fruity flavor and is best used for salad dressings, drizzling over finished dishes, or for low-heat cooking.
- Virgin Olive Oil: Similar to extra virgin olive oil but with a slightly higher acidity level. It is also suitable for dressings and light cooking.
- Pure Olive Oil: This is a blend of virgin olive oil and refined olive oil. It has a milder flavor and can be used for sautéing, frying, and baking.
- Light Olive Oil: Despite the name, "light" refers to its mild flavor rather than reduced calories. It is a refined oil and suitable for cooking methods where a more neutral taste is desired.
- Extra Light Olive Oil: Similar to light olive oil, it has an even milder flavor and is suitable for high-heat cooking methods like frying.
- Cold-Pressed Olive Oil: This oil is extracted without using heat, which helps retain its natural flavors. It is often extra virgin and used for drizzling over salads or cooked dishes.
- Flavored Olive Oils: Olive oils infused with herbs, spices, or other flavors. These can add an extra dimension to dishes and are great for dipping or finishing.
Einkorn Crackers Recipe With Olive Oil and Herbs
- 2 ½ cups einkorn flour
- ¾ cup water
- ⅓ cup olive oil
- 1 teaspoon salt
- ½ teaspoon each- oregano, basil and thyme
- Combine all ingredients and knead for about 4-6 minutes until the dough is smooth. Cover and let it rest for 10 minutes. Preheat the oven in the last 10 minutes to 425 degrees. Line 2 baking sheets with parchment paper.
- This dough will make 20 crackers, so divide the dough into 20 pieces. I divide it into 5 pieces, each of those in half, then in half again.
- On a lightly floured surface, roll each into an elongated oval about 8-10 inches long.
- Place it gently on the baking sheet and repeat with the other pieces. Brush with olive oil and a sprinkle of salt.
- Bake for 7-12 minutes until the crackers are golden brown. Remove from the oven and let them cool before serving.