The olive crackers are fragrant snacks to enjoy throughout the day. They are also a good alternative to bread — I often eat crackers instead of bread at meals. With the addition of olives these crackers are very tasty and full-flavored.
Try also:
Seed crackers
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 50 Pieces
- Cooking methods: Oven
Ingredients
- 4 cups all-purpose flour (type 0)
- 1.25 cups warm water
- 3.25 tsp fresh yeast (baker's yeast)
- 1 tsp sugar
- 1/3 cup pitted black olives (chopped)
- 4 tbsp extra-virgin olive oil
- 1/2 tsp salt
- as needed extra-virgin olive oil
- to taste salt
- as needed fine durum semolina (for dusting)
Preparation
To make the olive crackers, dissolve the yeast and the sugar in the warm water; then pour the mixture into a bowl (or into the mixer) with the flour.
Add the oil and the salt and begin kneading. Finally add the chopped olives. Knead the ingredients well. The dough should be elastic, with a smooth, shiny surface.
Cover with a cloth and let rest for 30 minutes.
Then transfer the dough to a work surface and dust with the semolina. Using a rolling pin, roll the dough into a sheet about 2 mm thick (about 1/16 inch) and shape into a rectangle.
Transfer the sheet to a baking sheet lined with greased parchment paper.
Brush the surface of the sheet with a drizzle of extra-virgin olive oil and, if you like, sprinkle with salt. Let rise for 30 minutes in a turned-off oven.
Prick the surface of the sheet with the tines of a fork and, using a pastry wheel, cut the crackers into rectangular or square shapes.
Bake in a preheated oven at 392°F for 20 minutes, or until golden. Enjoy!
Store the crackers in a tin container with a lid; they will stay fresh for one week.
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