I have been searching for an easy and flexible cracker recipe. After reviewing too many recipes to remember, I have settled on a combination or amalgamation of what works for me.
125 Grams of All-Purpose Flour
3 Tablespoons of Extra Virgin Olive Oil
1/2 Teaspoon of Salt
60 Milliliters of Water
Preheat oven to 390° F., Convection Bake with a pizza stone on lowest rack.
Roughly mix the first 3 ingredients in a non-reactive bowl, add the water and stir until a shaggy dough appears. Turn out onto the counter and knead for 2 to 4 minutes or until the dough is smooth and shiny. Place the dough bowl in the center of a parchment sheet, cut just big enough for your cookie sheet, roll the dough as thinly as possible to the parchment edges.
Score the rolled out dough into the cracker shapes you want then gently lift the parchment sheet onto your cookie sheet or bake as is and break apart once cooked and cooled.
Place the cookie sheet directly on the pizza stone and bake for 14 minutes, turning midway through. Remove to cooling rack when cooked.
All simple enough but the flexibility is key to me. Substitute 20 grams of rye or whole wheat flour for the same amount of all-purpose flour. Substitute tomato juice, finely pureed basil or spinach liquid for the water. Substitute basil or other flavored oil for the EVOO. Instead of table salt use kosher salt, fleur de sel, finely ground sea salt, flavored salts, etc. Add in 1/2 to 1 teaspoon of black pepper, smoked paprika, cayenne, finely chopped rosemary, or your other favorite spice. Top the crackers with sea salt, poppy or sesame seeds, coarsely ground fennel or caraway seeds. The combinations are endless.