Josée di Stasio’s Olive-oil crackers

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30 min


24 Crackers

* PLUS Refrigeration Time: 60 minutes, Baking Time: 6 minutes

“Delicious on their own, or topped with cheese or pâté.” This recipe has not been tested by the Chatelaine Test Kitchen.


  • 1/2 cup water
  • 2 tbsp olive oil
  • 1 2/3 cups all-purpose flour , preferably unbleached
  • 1 tsp baking powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • pinch cayenne pepper
  • olive oil
  • sea salt , or fleur de sel
  • dried rosemary , celery seed, or sesame seeds


  • In a measuring cup, stir water with 2 tbsp (30 mL) oil.
  • Place dry ingredients in a food processor. Pulse until blended. Add water-oil mixture. Pulse just until dough forms a ball. Add a little more water if needed. Cover in plastic wrap and refrigerate 1 hour.
  • Preheat oven to 400F (200C). On a floured surface, divide dough into balls, each about 1 tbsp (15 mL). Keep balls under an overturned bowl to keep them from drying out.
  • Remove 6 balls from under the bowl. Using a floured rolling pin, roll each ball as thin as possible (they’ll have irregular shapes). Place 5 or 6 rolled-out dough pieces on a large ungreased baking sheet. Brush each lightly with oil, then sprinkle with salt and rosemary. Bake until dry and golden, from 6 to 7 min. Repeat with remaining dough.