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Seeded Cracker Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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Cracker bread, an extra-thin focaccia-type loaf, is quick and easy to make, bakes fast, and can be broken into serving-sized pieces at the table. Eat it with a meal, spread it with dip or a soft spread, use it to scoop up caponata or another cold vegetable salad, or just munch it with a drink; this is an all-purpose bread.

At a glance

Prep
Bake
Total
Yield
three 13" x 18" loaves

Ingredients

Choose your measure:

Dough

Topping, optional

  • sesame or poppy seeds
  • coarsely ground pepper
  • coarsely ground salt

Instructions

  1. Stir together all of the dough ingredients.
  2. Knead them to form a smooth dough, and place in a large, greased bowl, turning to coat all over with oil.
  3. Cover it and let rise for 1 hour, or until nicely puffed.
  4. Punch the dough down, shape it into a ball and let it rest for 10 minutes.
  5. In the meantime, preheat your oven to 450°F and lightly oil the bottom of three (13" x 18") half-sheet pans. (See "tips", below.)
  6. Divide the dough in thirds.
  7. Take one third, place it on the bottom of a half-sheet pan, and roll it out as thin as you can; it should be 1/16" thick or less. If the dough resists rolling and keeps springing back, let it rest for 5 or 10 minutes, then start again. The dough should cover the entire bottom of the pan.
  8. Lightly brush the dough with oil, and sprinkle with sesame or poppy seeds, and coarsely ground pepper and salt, if desired.
  9. Bake for 7 to 10 minutes (this depends on your oven), or until bread is very brown.
  10. Remove it from the oven and let cool; the bread will become crisp as it cools, and is actually better 24 hours after you bake it.