These artisan crackers are already made with clean ingredients (wheat flour, olive oil, sea salt) but use enriched flour with synthetic vitamins. The DIY version upgrades to organic unbleached flour, certified organic olive oil, and mineral-rich sea salt for superior nutrition without any processing additives.
Based on: Croccantini Original Sea Salt Artisan Crackers
· Makes approximately 48 servings (192 crackers)
· Serving: 4 crackers (17g)
Why This Recipe is Seed Oil Free
Commercial Croccantini Original Sea Salt Artisan Crackers from La Panzanella often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Croccantini Original Sea Salt Artisan Crackers may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic unbleached all-purpose flour
680g (about 5.5 cups) · Bob's Red Mill Organic Unbleached White All-Purpose Flour
Provides structure and body to the crackers with natural wheat nutrients instead of synthetic vitamin fortification.
Organic extra virgin olive oil
85g (about 6 tablespoons) · California Olive Ranch Organic Extra Virgin Olive Oil
Creates flaky texture and rich flavor while providing healthy monounsaturated fats and antioxidants.
Enhances flavor and provides trace minerals naturally present in unrefined sea salt.
Filtered water
60-80ml (about 4-5 tablespoons) · Filtered tap water or spring water
Binds ingredients together to form workable dough - amount varies based on flour absorption.
Instructions
Step 1. Preheat oven to 425°F (220°C). Line 2-3 large baking sheets with parchment paper. In a large mixing bowl, whisk together 680g organic flour and 12g sea salt until evenly distributed - sea salt can clump, so thorough mixing prevents salty pockets.
Step 2. Create a well in the center of the flour mixture. Pour 85g olive oil into the well, then add 60ml filtered water. Using a fork, gradually incorporate the flour into the wet ingredients, starting from the inner edge and working outward. The mixture will look shaggy at first.
Step 3. Once most flour is incorporated, use clean hands to gently knead the dough in the bowl for 1-2 minutes until it comes together. The dough should hold together when squeezed but not be sticky. If too dry and cracking, add water 1 tablespoon at a time. If sticky, add flour 1 tablespoon at a time.
Step 4. Divide dough into 4 equal portions (about 200g each). Working with one portion at a time, roll between two sheets of parchment paper until extremely thin - about 1mm thick or thinner. The crackers will puff slightly during baking, so thinner is better for that signature crispy texture.
Step 5. Remove top parchment and use a sharp knife or pizza cutter to score the dough into rectangles about 4cm x 3cm (roughly 1.5 x 1 inch). Don't separate the pieces - just score through about halfway. This creates clean break lines after baking.
Step 6. Transfer the parchment with scored dough directly onto prepared baking sheets. Repeat with remaining dough portions. Bake for 8-12 minutes, rotating sheets halfway through, until crackers are golden brown and crispy. Thinner areas will brown faster, so watch carefully.
Step 7. Remove from oven and let cool completely on the baking sheets - crackers will continue to crisp as they cool. Once cool, break along score lines. Store in an airtight container for up to 1 week. For maximum crispness, place a small silica gel packet in the container.
Storage
Store in airtight container at room temperature for up to 1 week. Crackers may soften in humid conditions - re-crisp in 350°F oven for 2-3 minutes if needed. Freeze for up to 3 months in freezer bags.
Cost Comparison
Cost per serving (homemade)$0.06
Cost per serving (store-bought)$0.35
Savings83%
Massive savings due to bulk ingredient purchasing. Initial investment of ~$32 for ingredients creates 48+ servings per batch. Quality is superior with organic certification and no synthetic vitamin additives.