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EVOO Sourdough Discard Crackers

 100g mature sourdough starter
 75g plain flour
 75g wholemeal flour
 2 tbsp Lupi Special Selection Extra Virgin Olive Oil
 ½ tbsp mixed herbs (we used Herbs de Provence but Italian herbs are also nice)
 ½ tsp sea salt flakes, plus extra to decorate

Combine all ingredients in a large bowl, mix well until a dough forms. Turn out the dough onto a clean work surface and knead for 2 mins (add a little splash of water if the dough is too dry and crumbly – this can vary depending on the type of flour you use).


Roll the rough into a ball, shape into a disc then wrap in plastic wrap and refrigerate for an hour to rest.


Preheat a fan forced oven to 180ºC.


Place a large sheet of baking paper onto a clean surface. Put the dough disc on top and roll the dough out to about 1.5mm thick (you can also divide the dough into 2 portions and roll through a pasta machine, if you have one).


Transfer the baking paper with rolled dough, to a large oven tray. Spray with water then sprinkle with sea salt flakes before baking for around 15 mins or until golden and crispy. Allow to cool completely before breaking into large shards and serving with your favourite dip.