Lemon Balsamic & Herbes de Provence Flatbread Crackers

Serves

12-24 crackers

Prep Time

15 Minutes

Cook Time

15 Minutes

Print

The chicest thing on your cheese board—any time of year. Cheese plates aren't just for holidays and dinner parties. In my house, they’re a lifestyle. A Tuesday night reward. A Saturday afternoon reset. A “yes, I did get through my inbox” celebration.

And these homemade Lemon Balsamic & Herbes de Provence Flatbread Crackers? They’re the kind of thing that makes your cheese board look like it came from a magazine—but feel completely effortless. And most importantly, they pair with everything.

Creamy brei with fig jam? Yes. A salty aged Manchego with raspberry preserves? Even better. That random wedge you impulse-bought at the cheese counter because it had a pretty label? It’ll work.

These crackers are my go-to for impromptu guests and forced family fun (just add wine).

Ingredients

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ cup SOOC Herbes De Provence Olive Oil (plus more for brushing)
3 tablespoons SOOC Sicilian Lemon Balsamic Vinegar
1 teaspoon Spaghetti Confetti
1 cup warm water (you may need more or less)

Directions

Preheat oven to 400°F (200°C) and grab a parchment lined baking sheet. Mix dry ingredients — flour, salt, baking powder, and Italian herbs— in a large bowl.

Add wet ingredients — stir in olive oil and lemon balsamic vinegar. Gradually add warm water until dough forms. It should be soft but not sticky. Knead lightly for 1–2 minutes on a floured surface.

Divide dough into two balls. Roll each one out very thin (the thinner, the crispier!) — about 1/8 inch. Transfer to baking sheet, brush lightly with more Herbes de Provence olive oil, and sprinkle with flaky sea salt.

Bake for 10–14 minutes until golden and crisp. Keep an eye — they can brown quickly! Cool completely, then break into pieces.