The Holidays are upon us and this means it’s time to party. These crackers can be made ahead and stored in an air-tight container until ready to enjoy during your next fête.
David Schmit Photography
2 cups (9 oz / 255 g) unbleached all-purpose flour, plus more for rolling
1 tablespoon poppyseeds
1 teaspoon granulated sugar
3 tablespoons olive oil, plus more for brushing
½ cup water, room temperature
1 tablespoon herbes de Provence, or more to taste
Fine sea salt, to taste
Freshly ground black pepper, to taste
Set a rack in the lower third of the oven and preheat to 425 degrees F. In the bowl of a food processor using the metal “S” blade blend together flour, poppyseeds, and sugar by pulsing a couple of times.
Turn off the motor and the pour oil around the parameter of the bowl. Pulse a few times to combine the oil. Turn off motor and using a rubber spatula mound the mixture towards the center of the bowl. Pour water around the parameter and run the machine until the mixture forms a ball.
Remove dough from the bowl and cut into 4 parts, each weighing roughly 110 g or 3-3/4 ounces. Form each piece of dough into a disk and set aside. On a floured surface roll out each into a rectangle about 10 x 15-inches.
Transfer each piece to a separate parchment lined baking sheet. Brush with olive oil. Sprinkle with herbes de Provence, salt, and pepper. Cover with another piece of parchment paper and set another baking sheet on top. (This prevents the crackers from forming large air bubbles.)
Bake for 8 – 10 minutes then remove the top baking sheet and continue baking for another 5 minutes or until the cracker is golden brown around the edges. Let cool completely, break into pieces and store in a airtight container until ready to serve.
If you don’t have herbes de Provence, feel free to sprinkle with any dried herb or crushed spices, like cumin, coriander or even just freshly ground black pepper.