Kalamata Olive and Spelt Sourdough Crackers
Try this Kalamata Olive and Spelt Sourdough Crackers recipe, or contribute your own.
Try this Kalamata Olive and Spelt Sourdough Crackers recipe, or contribute your own.
- Carbohydrate 0.0006481 g
- Cholesterol 0 mg
- Fat 0.2500326 g
- Fiber 0.000265 g
- Protein 0.0001095 g
- Saturated Fat 0.0345298 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.00544 mg
- Sugar 0.0003831 g
- Trans Fat 0.00677139999999998 g
- Calories 2 calories
Step-by-step
- Preheat the oven to 350ºF. Line a sheet pan with a silicon liner or parchment paper.
- Add the starter, oil, and oloives to a medium bowl. Stir with a wooden spoon to mix; it’ll become sloshy, and the starter will break apart.
- Add the flour and salt. Stir until well mixed, about 1 minute.
- Place the dough in the center of the prepared pan, and press it down into a rectangle. Dust the top of the dough with more flour. Using a rolling pin, roll the dough into a paper-thin rectangle (it’s okay if the shape isn’t perfect). You’re aiming for 1/16-inch thickness.
- Use a pizza wheel to “score†the dough into squares (so they break apart easily after baked).
- Bake 18 to 20 minutes, until golden & crisp. Let cool for 15 minutes before breaking apart. Serve immediately, or store in a tightly sealed jar or tin for up to 1 week.
How do you know when paper-thin crackers are actually done baking instead of just browning on the edges? Achieving crispness requires careful attention to visual cues rather than a thermometer, since these thin sheets contain virtually no moisture mass to measure internally. Spelt flour brings a nutty, rustic depth that standard all-purpose flour lacks, though you can substitute whole wheat flour at a one-to-one ratio if that is what occupies your pantry. Rolling the dough directly on the parchment paper prevents tearing while transferring the delicate sheet to the oven.
Judging Doneness
Baking at 350 degrees Fahrenheit for 18 to 20 minutes transforms the sloshy batter into a rigid sheet. Watch for the edges to turn a deep golden brown while the center loses its opaque sheen. If you remove the pan too early, the crackers will bend rather than snap cleanly along the scored lines. Allowing the baked sheet to rest for 15 minutes on a wire rack permits residual steam to escape fully, locking in the shattering crunch.
Serving Suggestions
Pair these savory crisps with sharp aged cheeses or briny tapenades that echo the profile of the chopped olives baked inside. Storing the cooled pieces in a tightly sealed glass jar for up to one week preserves their texture by preventing ambient humidity from softening the fragile structure.
