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.
In a bowl, combine flour, semolina, salt, oregano, half of the fennel seeds and black pepper.
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Next, add the olive oil and sourdough starter.
Knead the dough for 5 minutes until smooth and elastic.
Now, roll out the dough between two sheets of baking paper into a rectangle.
Make sure the dough slab is no more than 2-3 mm thick.
Next, brush the surface with water and sprinkle with the remaining seeds, pressing them down into the dough.
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).
Transfer the crackers onto a rack and leave them to cool down completely and harden.