These fennel and olive oil sourdough crackers lock in all the goodness of Italian flavours plus fibres from whole wheat flour.
Easy to make and super crunchy, they're perfect to use up your sourdough starter discard.
Health
Time
1hCost
160 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
8
In a bowl, combine flour, semolina, salt, oregano, half of the fennel seeds and black pepper.
Wholemeal Flour | 120g |
---|---|
Fine Semolina | 30g |
Salt | 0.5tsp |
Oregano | 0.5tbsp |
Fennel Seeds | 1tbsp |
Cracked Black Pepper | 1tsp |
Extra Virgin Olive Oil | 50mL |
Sourdough Starter (Discard) | 230g |
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Next, add the olive oil and sourdough starter.
Wholemeal Flour | 120g |
---|---|
Fine Semolina | 30g |
Salt | 0.5tsp |
Oregano | 0.5tbsp |
Fennel Seeds | 1tbsp |
Cracked Black Pepper | 1tsp |
Extra Virgin Olive Oil | 50mL |
Sourdough Starter (Discard) | 230g |
Knead the dough for 5 minutes until smooth and elastic.
Wholemeal Flour | 120g |
---|---|
Fine Semolina | 30g |
Salt | 0.5tsp |
Oregano | 0.5tbsp |
Fennel Seeds | 1tbsp |
Cracked Black Pepper | 1tsp |
Extra Virgin Olive Oil | 50mL |
Sourdough Starter (Discard) | 230g |
Now, roll out the dough between two sheets of baking paper into a rectangle.
Wholemeal Flour | 120g |
---|---|
Fine Semolina | 30g |
Salt | 0.5tsp |
Oregano | 0.5tbsp |
Fennel Seeds | 1tbsp |
Cracked Black Pepper | 1tsp |
Extra Virgin Olive Oil | 50mL |
Sourdough Starter (Discard) | 230g |
Make sure the dough slab is no more than 2-3 mm thick.
Wholemeal Flour | 120g |
---|---|
Fine Semolina | 30g |
Salt | 0.5tsp |
Oregano | 0.5tbsp |
Fennel Seeds | 1tbsp |
Cracked Black Pepper | 1tsp |
Extra Virgin Olive Oil | 50mL |
Sourdough Starter (Discard) | 230g |
Next, brush the surface with water and sprinkle with the remaining seeds, pressing them down into the dough.
Wholemeal Flour | 120g |
---|---|
Fine Semolina | 30g |
Salt | 0.5tsp |
Oregano | 0.5tbsp |
Fennel Seeds | 1tbsp |
Cracked Black Pepper | 1tsp |
Extra Virgin Olive Oil | 50mL |
Sourdough Starter (Discard) | 230g |
Cut 6 cm x 6 cm (2.5 in x 2.5 in) squares, prick them with a fork, and bake them for 50 minutes at 160 °C (320 °F).
Wholemeal Flour | 120g |
---|---|
Fine Semolina | 30g |
Salt | 0.5tsp |
Oregano | 0.5tbsp |
Fennel Seeds | 1tbsp |
Cracked Black Pepper | 1tsp |
Extra Virgin Olive Oil | 50mL |
Sourdough Starter (Discard) | 230g |
Transfer the crackers onto a rack and leave them to cool down completely and harden.
Wholemeal Flour | 120g |
---|---|
Fine Semolina | 30g |
Salt | 0.5tsp |
Oregano | 0.5tbsp |
Fennel Seeds | 1tbsp |
Cracked Black Pepper | 1tsp |
Extra Virgin Olive Oil | 50mL |
Sourdough Starter (Discard) | 230g |
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