Farine

Crazy for Bread

  • Home
  • About
    • FAQ
  • Recipes
  • Resources
    • BreadCrumbs
    • Other Bread Sites
    • The Grain Gathering
  • Artisans
You are here: Home / Recipes / Cookies & Crackers / Italian Crackers: 50% Whole-wheat with Parmesan Cheese, Fennel and Olive Oil

Italian Crackers: 50% Whole-wheat with Parmesan Cheese, Fennel and Olive Oil

Italian crackers with parmesan, fennel seeds and olive oil
I like making crackers. They are fast and fun and, with the right ingredients, oh so tasty! My little granddaughter was coming over for a few hours the other day and since she loves nothing more than messing with dough, I thought I’d prepare and refrigerate two types of dough and let her inner baker loose on half of each.

Two whole

Both doughs are resilient and lend themselves to multiple re-workings, a must when a 4-year old is holding the cookie cutter. She is focused and precise but she hasn’t quite mastered the concept of dough real estate yet. She plunks the cutter down wherever she feels like it and then complains that she doesn’t have enough dough left to make new star or house shapes. Re-working was therefore the rule of the game and I am happy to say that you can practically rework these two doughs until there isn’t  a crumb left. Not only that but a 4-year old can recombine and re-roll them out herself.

Dough cutting

Lily-crackers1

The Italian crackers on the left (the blonder ones) are adapted from a recipe by Edda Onorato, a blogger of French and Italian descent. I love her blog, Un déjeuner de soleil (in French and Italian): her voice, her photos and of course, her recipes. Packed with the tastes and fragrances of the Mediterranean, they never disappoint.  So when I saw these crackers italiens: parmesan, fenouil et huile d’olive (Italian crackers with parmesan cheese, fennel seeds and olive oil) and read what Edda had to say about it, namely that it was an easy and flavorful recipe yielding a very resistant dough, I knew I had a winner. I messaged her and she gave me permission to translate the recipe for reposting on Farine. Thanks, Edda!

Italian crackers: Parmesan, Fennel & Olive Oil
 
Save Print
A simple and tasty cracker. The dough can be made ahead of time and refrigerated or frozen. Very convenient.
Author: Adapted from Edda Onorato (Un déjeuner de soleil)
Recipe type: Crackers
Cuisine: Italian
Ingredients
  • 100 g all-purpose flour
  • 100 g wholewheat flour
  • 60 g grated parmesan cheese
  • 16 g fennel seeds
  • 86 g extra-virgin olive oil
  • 62 g cold water
  • coarse sea salt
  • pepper
Instructions
  1. Mix the flours, add the parmesan cheese, the olive oil and the fennel seeds. Add pepper to taste and add water until the dough is homogenous.
  2. Shape in a ball, wrap in plastic film and refrigerate for one hour.
  3. Preheat over to 350°F. Roll out the dough to a thickness of about 3-4 mm. Cut out as desired (with cookie cutter or with knife).
  4. Dust with coarse salt. Arrange on a parchment-paper covered baking tray and bake for about 15 min. The crackers must become blonde.
  5. Cool on a rack.
Notes
- I doubled the proportions in the original recipe.
- Having no access to T80 flour, I replaced it with Blanco Grande wholewheat flour from Coke Farm in San Juan Bautista which I buy at my local Farmers Market.
- Maybe because the flours were different or because I used more olive oil than Edda (always a possibility when working with volumes instead of weight), I used only about half the water she did.
- You can't see the coarse sea salt on the picture because I actually forgot to add it!
3.5.3208

The crackers came out flaky, melt-in-the-mouth crunchy and wonderfully addictive (despite the fact that I had forgotten to sprinkle them with coarse salt). My granddaughter tasted one, declared it good, put it down and said she didn’t like it. I suspect the seeds were a turnoff. Oh well!

On to the whole-grain rye crackers  Seeds again, I am afraid…

 

 

Share this:

  • Facebook
  • Pinterest
  • Twitter
  • Email
  • Print

Related

May 13, 2016 · Filed Under: Cookies & Crackers, Recipes · 1 Comment

« Meet the Baker: Nora Verónica Unzón Geraldo
Whole-grain Rye Crackers »

Trackbacks

  1. Whole-grain Rye Crackers says:
    May 14, 2016 at 11:40 am

    […] I recounted in my previous post, my 4-year granddaughter and I made two batches of crackers the other day. She wasn’t a huge […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hello!

MC-Profile- 2013 - DSC_0934

My name is MC: formerly a translator,  now a serious home baker and a blogger. If you like real bread and love to meet other bakers, you are in the right place. Come on in...

Learn more →

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Don’t want to miss a post?

Subscribe to Farine via email

Archives

Categories

Copyright © 2025 Farine · Design by Design Chicky Log in