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Inspired by the Italian bread, my sourdough focaccia crackers are packed with flavorful olive oil, thyme, and tangy sourdough.

These crackers are dimpled across the surface and fill a sheet tray just like focaccia bread.  They are thin and crisp-perfect on a cheese plate, great for dipping, and totally addictive!

What you need:

Sourdough Discard

This is a great way to use your discard.  I have a quart container in the refrigerator that is usually full by the end of the week and this is one of my go to recipes (don’t worry, I still have enough for my easy sourdough biscuits!).

Flour

This one uses all-purpose flour.

Olive Oil

Just as like focaccia bread, olive oil is the star ingredient here.  It is used in two ways-in the dough and as a coated on top.  Be sure to divide the amounts before mixing the dough!

Thyme

Fresh thyme is one of my favorite herbs and it bring a nice, bright flavor to these crackers.

Salt

This recipe uses two types of salt-Kosher salt in the dough and flaky salt for finishing (I love Maldon salt!)

How to make the crackers

Combine the sourdough discard, flour, 70 grams of olive oil, fresh thyme leaves, and kosher salt in a stand mixer with the hook attachment.  Mix on low to form a smooth dough, about six minutes.

Scrape the dough out onto a work surface with a bowl scraper and divide in two.

Place a 12 x 16” sheet of parchment paper on your work surface.  I love using these precut parchment papers, they fit perfectly into a half sheet tray.  Gently stretch out one half of the dough and place it on the parchment paper.  Working from the center, press the dough out to the edges.

Pro Tip:

If you are working the dough and it starts to feel resistant, let it rest for a few minutes.  It will relax and become much easier to stretch into the corners.  Because this is a slightly sticky dough-I find it helpful to work at a fast pace and alternate between hands, quickly pressing the dough out towards the edges.  If it sticks to your fingers, try working at a slightly faster pace.  If there are any holes of thin spots, work the dough from a thicker area to fill it in.

Once the dough is evenly distributed and the shape of the parchment paper, dimple the surface with your fingertips.  Press firmly, but try not to poke holes through the dough.

Coat the surface with the remaining 25 grams of olive oil.  The oil will collect in the dimples, helping to keep their shape and the flavor will concentrate in the oven.  Sprinkle the top with a little flaky salt.

Cut the crackers into 1 1/2 x 4” rectangles.

Pro Tip:

I use an adjustable 6 wheel pastry cutter.  Space the wheels to make three cuts down the longer side and six cuts across the shorter side.  Each tray will have 28 crackers that are 1 1/2 x 4”.  I love this tool!

 

Transfer the parchment paper to the baking sheet.

Repeat with the second half of dough.  Bake both trays for 40-45 minutes, rotating the trays halfway through baking. The crackers are done when the edges are just beginning to turn golden.

Transfer to a wire rack and cool to room temperature.  Enjoy right away or store in an air tight container!