Got the hang of an olive oil cracker? Good. Because now we’re getting interesting. This one has za’atar, that cornerstone seasoning of Levantine cooking. If you’ve cooked from any of Yotam Ottolenghi’s books, chances are good you’ve got a jar sitting on your spice shelf. (Probably some sumac too, right?) So let’s use it, shall we?
In researching what exactly is in a za’atar blend, I learned that za’atar is not a blend at all. But then sometimes it is. Confused? Yeah, me too. So here’s the deal: za’atar is an herb unto itself that grows readily throughout the Middle East and is in the same family as thyme, oregano and savory. It is used on it’s own BUT it is also commonly mixed with sesame seeds, sumac and salt for a seasoning blend, which is how I know it. Even more confusing, I discovered that the za’atar blend I frequently use has none of the za’atar herb in it at all but does have thyme, oregano and hyssop in addition to sumac and sesame. Well damn. Apparently I use a za’atar that has no za’atar. Moving on.
So for this cracker, get yourself a za’atar blend wherever you may find it, be it your pantry shelf, the nearest middle eastern grocer or online (this is a really good one.) Yours may have thyme or oregano in it too and that’s ok because I’m going to throw some parmesan on/in these crackers as well so authenticity isn’t really the name of the game here. We’re looking for that nice deep herbal flavor the blend brings to the party so however you get there is fine by me.
To start: base cracker doughs
Day 1: Cheddar Old Bay Crackers
Day 2: Blue Cheese & Fig Crackers
Day 3: Goat Cheese & Chive Crackers
Day 4: Parmesan & Rosemary Crackers
Day 5: Mediterranean Olive Shortbread
Day 6: Apricot & Tarragon Shortbread
Day 7: Savory Shortbread Thumbprints
Day 8: Lemon Herbes de Provence Shortbread
Day 9: Everything Spice Olive Oil Crackers
ZA’ATAR & PARMESAN OLIVE OIL CRACKERS
Makes 6 sheets of cracker
¼ batch olive oil cracker base dough, room temperature
1 Tablespoon za’atar, divided
½ teaspoon kosher salt
½ cup grated parmesan, divided
olive oil, for brushing
additional kosher or flaky salt for topping
- Preheat the oven to 425ºF and line several sheet pans with parchment paper.
- Into the bowl of a standing mixer fitted with the paddle attachment, break the base dough into several small pieces.
- Add half of the za’atar, 2 Tablespoons of the parmesan, and the salt and mix on low until everything starts to work in – maybe 30-60 seconds or so. Do not overmix.
- Turn the dough onto the counter and knead a few times to incorporate all the seasoning (including anything remaining in the bottom of the bowl.)
- Divide the dough six pieces. Work with one piece, keeping the others covered with plastic wrap until needed, and roll thin. You have two ways to do this, I much prefer the pasta machine method but you can do it by hand.
- By hand – lightly flour the work surface and the top of the dough and using a heavy rolling pin, roll as thinly as possible.
- With a pasta machine – Roll one piece of dough through setting 1, fold in half and roll through again. Repeat this folding/rolling process a total of 4 times on #1.
- Change the setting to #2 and run through twice, lightly flouring the dough if it appears sticky. Repeat this process, twice on each setting, through #5 then run it through once on #6.
- You’ll have a long very thin sheet cracker. Cut in half if it’s too long to handle easily and place on the prepared sheetpan.
- Continue the same process with the remaining pieces of dough.
- Lightly brush each cracker sheet with olive oil and sprinkle with some of the remaining za’atar (plus more if you like), the parmesan as well as an additional pinch or two of salt if you like.
- Bake for 7-8 minutes until golden brown and firm, rotating the pans front-to-back and top-to-bottom halfway through baking.
- Slide the parchment from the sheet pan and let the crackers cool on a wire rack.
- Once cool and crispy, break in shards.
- Crackers will keep, tightly wrapped, for 5 days.
- Do ahead: you have a bunch of options. Remember the holidays are stressful enough. Don’t add to it if you can help it.
- Base dough: refrigerate for up to 3 days or freeze up to 3 months
- Flavored dough: unlike the Everything Spice dough in the last post, this one holds just fine in the fridge so refrigerate the dough for up to 2 days or freeze for 3 months.
STRESSCAKE 
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