The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sun Dried Tomato Herbed Sourdough Crackers

Benito's picture

Sun Dried Tomato Herbed Sourdough Crackers

I’ve taken the base recipe for the sourdough discard crackers and enhanced the flavour by adding both the sun dried tomatoes and the oil from the bottle of sun dried tomatoes.  I hope you give these a try.


  • 200 grams (about 1 cup) mature sourdough starter (100% hydration)
  • 1/2 cup (80g) all-purpose flour
  • 1/2 cup (40g) whole wheat flour
  • 2 tablespoons (12g) rye flour
  •             2 tablespoon of Sun Dried Tomatoes, chopped
  • 3 tablespoons (32g) Sun Dried Tomato Oil (from bottle of Sun Dried Tomatoes in oil)
  • 1 tablespoon dried herbs de Provence
  • 1/2 teaspoon fine sea salt
  •             Several turns of freshly ground mixed peppercorns
  • maldon flake salt, for topping



  • In a bowl, combine sourdough starter with flours, sun dried tomato oil, chopped sun dried tomatoes, herbs and salt. Mix to combine, kneading until the dough comes together in a smooth ball.
  • Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
  • Position oven racks in the upper 1/3 and lower 1/3 of oven; preheat to 350 degrees F. Line two baking sheets with parchment or silicone baking mats.
  • Cut dough in half; put one half back in the fridge while you roll out the other. Cut dough again into 4 smaller pieces.
  • Roll out each piece into an oblong rectangle. You can do this with a rolling pin on a lightly floured surface, or using a pasta roller for super thin crackers. I like to roll my dough out to the #6 thickness setting (out of 8). If you are rolling by hand, just roll it as thin as you possibly can.
  • Lay out two oblongs of dough side by side (not overlapping) on each baking sheet.
  • Spritz or brush lightly with water; sprinkle with flake salt.
  • Bake for 12 to 15 minutes or until lightly golden brown and crispy, rotating the pans top to bottom and back to front part way through baking.
  • Let cool, then transfer crackers to a cooling rack. Repeat with remaining dough.
  • Crackers will keep in an airtight container at room temperature for up to one week.


mutantspace's picture

bookmarked to go  = sound and look great

BreadLee's picture

I love this recipe.  You are fantastic! Bookmarked and I'll be using my ton of discard on this one.  Thanks so much! 

BreadLee's picture

Olive oil is in your directions,  but I only see tomato bottle oil in ingredients list? I was thinking of adding some type of oil like that.  Even walnuts oil

Benito's picture

Thanks for picking that up, I’ve updated the recipe.

BreadLee's picture

One could personalize that recipe in many ways.  I'm already thinking I could sprinkle on:

-Smoked, sweet, or hot paprika

- jamaican jerk seasoning

- jalapeno or habanero spice rub

-garlic and cheese

- whatever you like


Benito's picture

You are so right, I was thinking parmigiana regianno would be fabulous with the sun dried tomatoes.

My partner mentioned that reducing the Herbs de Provence would allow more of the sun dried tomato flavour to come through in his opinion.

BreadLee's picture

Yes indeed that would be great.  Asiago may be good as well.  I'll try to make a batch this week and post pics.  Thanks again! 

mermidon's picture

I have failed to get a picture of any of the three batches I've made over the weekend as my family eats them as fast as possible.  I added smoked paprika to the dough, and had better results by mixing the dry ingredients together first, instead of using only one bowl.  Thanks for the delicious recipe!

Benito's picture

You're welcome and thanks for the suggestion of the smoked paprika!