RECIPE STORY

Italian Sourdough Crackers

by

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

1h

Cost

Nutrients

160 kcal

Carbs 23 grams

Sugars 0 grams

Total Fats 6 grams

Saturates 1 grams

Fibers 3 grams

Proteins 5 grams

Nutrients Data

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.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Gluten

Servings

8

Step 1

In a bowl, combine flour, semolina, salt, oregano, half of the fennel seeds and black pepper.

Ingredients List

Wholemeal Flour120g
Fine Semolina30g
Salt0.5tsp
Oregano0.5tbsp
Fennel Seeds1tbsp
Cracked Black Pepper1tsp
Extra Virgin Olive Oil50mL
Sourdough Starter (Discard)230g

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Step 2

Next, add the olive oil and sourdough starter.

Ingredients List

Wholemeal Flour120g
Fine Semolina30g
Salt0.5tsp
Oregano0.5tbsp
Fennel Seeds1tbsp
Cracked Black Pepper1tsp
Extra Virgin Olive Oil50mL
Sourdough Starter (Discard)230g
Step 3

Knead the dough for 5 minutes until smooth and elastic.

Ingredients List

Wholemeal Flour120g
Fine Semolina30g
Salt0.5tsp
Oregano0.5tbsp
Fennel Seeds1tbsp
Cracked Black Pepper1tsp
Extra Virgin Olive Oil50mL
Sourdough Starter (Discard)230g
Step 4Part 1

Now, roll out the dough between two sheets of baking paper into a rectangle.

Ingredients List

Wholemeal Flour120g
Fine Semolina30g
Salt0.5tsp
Oregano0.5tbsp
Fennel Seeds1tbsp
Cracked Black Pepper1tsp
Extra Virgin Olive Oil50mL
Sourdough Starter (Discard)230g
Step 4Part 2

Make sure the dough slab is no more than 2-3 mm thick.

Ingredients List

Wholemeal Flour120g
Fine Semolina30g
Salt0.5tsp
Oregano0.5tbsp
Fennel Seeds1tbsp
Cracked Black Pepper1tsp
Extra Virgin Olive Oil50mL
Sourdough Starter (Discard)230g
Step 5

Next, brush the surface with water and sprinkle with the remaining seeds, pressing them down into the dough.

Ingredients List

Wholemeal Flour120g
Fine Semolina30g
Salt0.5tsp
Oregano0.5tbsp
Fennel Seeds1tbsp
Cracked Black Pepper1tsp
Extra Virgin Olive Oil50mL
Sourdough Starter (Discard)230g
Step 6

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).

Ingredients List

Wholemeal Flour120g
Fine Semolina30g
Salt0.5tsp
Oregano0.5tbsp
Fennel Seeds1tbsp
Cracked Black Pepper1tsp
Extra Virgin Olive Oil50mL
Sourdough Starter (Discard)230g
Step 7

Transfer the crackers onto a rack and leave them to cool down completely and harden.

Ingredients List

Wholemeal Flour120g
Fine Semolina30g
Salt0.5tsp
Oregano0.5tbsp
Fennel Seeds1tbsp
Cracked Black Pepper1tsp
Extra Virgin Olive Oil50mL
Sourdough Starter (Discard)230g
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