You can see a picture of the sesame olive oil crackers here. They’re on my plate with the split pea soup. 
You just make the olive oil cracker recipe below and then top with whatever your heart desires. They’re very easy to make, taste great, and crunch beautifully! Top them, dip them, spread stuff on them, crunch them!
Believe me, I know all about crunching…it’s one of my favorite things to do. I love almost anything crunchy…something about that lovely sound is music to my ears. Okay, are you ready to crunch and munch? Get ready, get set, CRUNCH!!!!
Olive Oil Crackers (Recipe Source: Heidi Swanson from www.101cookbooks.com)
Ingredients:
- 1 1/2 cups semolina flour
- 1 1/2 cups white whole wheat flour (or you can substitute with all-purpose flour)
- 1 tsp. fine-grain sea salt
- 1 cup warm water
- 1/3 cup extra virgin olive oil
- cornmeal for dusting
Instructions:
- Take out a large plate or baking dish and oil it.
- Mix the flours and salt.
- Add water and olive oil and mix again, adding more water or more flour if needed. You want the dough to have just the right consistency…not too dry and not too sticky. I had to add a little more water to my dough to get the consistency just right.
- Knead the dough on a floured counter top for about 8 minutes or so, making the dough into the shape of a large ball.
- Now you want to take the dough and make smaller balls out of it, so you’ll need to pinch off several pieces. I pinched off about 6 pieces that were nearly equal in size.
- Rub each piece of dough with olive oil and shape them nicely into small balls.
- Put the little balls of dough onto the greased pan or baking dish and then cover with saran wrap.
- Set the dough in a warm place and let it rest at room temperature for about 30 to 60 minutes.
- After the dough has finished resting, preheat your oven to 450 degrees.
- Flour your counter top.
- Prepare several baking pans and dust them with cornmeal.
- Take a rolling pin and flatten one of the dough balls fairly thin.
- Now you need to cut your crackers into whatever shape you like. I took a wine glass and used that to cut out circular pieces.
- Place the cut out pieces of dough on the cornmeal-dusted baking sheets.
- Poke holes into each dough cracker with the tines of a fork. I did it all over the circular dough cracker. This will help prevent the crackers from puffing as they bake.
- Add your toppings to the crackers before you bake them. I made two kinds. I brushed some with olive oil and then sprinkled sesame seeds on top of them. The others I brushed with pesto sauce.
- Now it’s time to bake your crackers in small batches.
- Bake until they’re a deep golden brown, watching them carefully because they’ll be done very quickly.
- Let your crackers cool before eating. When they’re warm, they won’t be as crunchy. They do taste good right out of the oven though. Once they cool down, they’ll crunch better.
Note: I thought these homemade crackers would make a lovely gift during the holidays, especially if they were put in a holiday tin to make it look more festive; however, I’ve found out otherwise. They tasted good enough to give as as gifts, but I just had a pesto cracker with my coleslaw for breakfast, and the cracker lost some of its crispness after only 24 hours of being made. The olive oil sesame seed crackers were still as crispy 48 hours after making them as they were right after making them; however, by the third day, they were getting stale and loosing their crisp.
I think the pesto crackers lost their snap so quickly because the pesto topping is heavier and thicker than a light brushing of olive oil and a few sesame seeds. I’m not sure why the olive oil sesame seed crackers didn’t stay fresh more more than 48 hours though. I’m disappointed in that.
I think the next time I make these I’ll cut the recipe in half since they don’t last very long. And in the meantime, I’m going to try a few more cracker recipes to see if I can find one in which the crackers stay fresh and crispy for a longer period of time.
