Sourdough Crackers with Olive Oil and Herbs

Course Snack
Cuisine Italian
Servings 16
Calories 47 kcal


  • 200 grams about 1 cup mature (discard) sourdough starter
  • 60 grams all-purpose flour about 1/2 cup
  • 60 grams whole wheat flour about 1/2 cup
  • 12 grams rye flour about 2 Tablespoons
  • 32 grams extra virgin olive oil about 3 Tablespoons
  • 1 Tbsp dried herbs de Provence
  • ½ tsp fine sea salt
  • kosher salt medium grain, for topping


  • In a bowl, combine sourdough starter with flours, olive oil, herbs, and salt. Mix to combine, kneading until the dough comes together in a smooth ball.
  • Wrap tightly in plastic wrap or reusable silicone bag and refrigerate for at least 30 minutes or up to 24 hours.
  • Position oven racks in the upper 1/3 and lower 1/3 of oven; preheat to 350 degrees F.
  • Cut the dough in half; put one half back in the fridge while you roll out the other. Cut dough again into 4 smaller pieces.
  • Using a rolling pin, roll out two pieces into oblong rectangles, as thin as you can, directly on a silicone baking mat. The rectangles will be close to each other but do not overlap. Repeat with the remaining two pieces. I use two mats for each half batch of dough. I do not flour or grease the mats as the crackers release easily when baked.
  • Lay each silicone baking mat of dough on a baking sheet.
  • Spritz lightly with water and sprinkle with kosher salt.
  • Bake for 6 minutes. Rotate the pans top to bottom and back to front. Bake another 4-8 minutes or until lightly golden brown and crispy.
  • Remove from oven and slide cracker slabs onto a wire rack to cool.
  • When completely cool, break into jagged pieces.
  • Repeat for second half of dough.
  • Crackers will keep in an airtight container at room temperature for up to one week.


Recipe adapted from Lindsay Landis/


Calories: 47kcalCarbohydrates: 6gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 73mgPotassium: 20mgFiber: 1gSugar: 1gCalcium: 1mgIron: 1mg
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