saffron and fennel seed crackers
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Recipe type: healthy snack
Prep time: 
Cook time: 
Total time: 
 
Excerpted from The New American Olive Oil by Fran Gage © Stewart, Tabori & Chang, 2009.
Ingredients
  • ¼ teaspoon saffron threads
  • ¾ cup water (6 ounces), divided
  • ¼ cup (2 ounces) medium extra-virgin olive oil
  • 2½ cups (12.5 ounces by weight) unbleached all-purpose flour
  • 2 teaspoons fine sea salt
  • 2 tablespoons whole fennel seeds for topping
  • 1-2 teaspoons flaky sea salt for topping (I felt 1 teaspoon was enough)
Instructions
  1. Heat a small skillet over high heat until a drop of water dances on the surface. Add the saffron and shake pan until the threads become brittle, about 30 seconds. DON'T let it burn. Scrape the threads into a mortar and grind then into a powder with a pestle (don't have one? use a plate and the back of a spoon instead). UPDATE: Toasting the saffron wrapped in foil first actually has better flavor than the dry pan roasting, per some sources I've read. I'd recommend trying the foil-pan roasting version.
  2. Heat ¼ cup water and pour is over the saffron threads. Cool to room temperature.
  3. Pour the saffron-infused water, along with the crushed saffron threads, into a medium bowl. Add the remaining ½ cup cool water to the mortar to collect and saffron bits left behind and pour it into the bowl. Add the olive oil.
  4. Stir the flour and salt together in a small bowl. Add them to the saffron mixture all at once and stir with a rubber spatula until the water is absorbed. Dribble in a little more water as needed to moisten any flour at the bottom of the bowl.
  5. Turn the dough onto a lightly floured surface and knead about 10 turns, until dough is smooth.
  6. Divide the dough into two balls, flatten them, and cover them with a kitchen towel while the oven preheats.
  7. Start preheating the oven to 500 degrees F. Line two baking pans with parchment paper.*
  8. When the oven is at 500 degrees F, roll one ball out, keeping the other ball covered with the towel.
  9. Roll each piece of dough about 1/16-inch thick, into a 12x14 inch rectangle. Roll the rectangle onto a rolling pin and transfer to a baking sheet.
  10. Dock the dough with a fork (I didn't actually do this so my crackers were more bubbly on top). Cut into shapes with a pizza wheel (or cookie cutters, if you have the patience). Moisten the dough with a pastry brush dipped in water and sprinkle with fennel seeds and salt.
  11. Repeat with the other ball of dough for the other pan.
  12. Bake, rotating the pans 180 degrees halfway through the baking time. Crackers should be well-browned after about 15 minutes.
  13. Transfer pans to rack to cool.
  14. Crackers may be stored in an airtight container at room temperature for about 1 week. They taste great with flavored cream cheeses or thick vegetable-based dips.
Notes
* Why not start preheating at the start of the dough assembly, rather than starting the oven mid-assembly and have to twiddle your thumbs during the preheat (or clean up your mess in the kitchen)? The rest period after the dough is mixed is important. The rest period allows the dough to relax before rolling out. If not relaxed enough, the dough will resist your rolling and not be thin enough to crisp up in baking. Chewy crackers are not the goal.
Recipe by story of a kitchen at https://www.storyofakitchen.com/healthy-snacks/saffron-and-fennel-seed-crackers/