• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Helen
    • About Helen
    • Contact
    • Press
  • Virtual Baking Classes
  • My Books
    • Baking as a Business
    • The New Pastry Cook
  • Recipe List
  • Baking Information
    • Baking Information Index
  • Follow Helen
  • Subscribe

Pastries Like a Pro logo

menu icon
go to homepage
  • Recipes
  • Baking Classes
  • About Helen
  • Father's Day
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Classes
    • About Helen
    • Father's Day
    • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×
    Home > Bread

    Published: Mar 6, 2017 · Modified: Mar 6, 2017 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

    Garlic Oregano Cracker Bread

    Garlic Oregano Cracker Bread

    This Garlic Oregano Cracker Bread has a story.  Next week we are having a gourmet wine dinner at the restaurant.  The organizer didn't want a dessert but requested a cheese plate.  Good for me right?  I skipped a special dessert for seventy people.  Well, not really.  I was asked if I had something like a savory cookie that would go with the cheese tray.

    After a day or two, it suddenly dawned on me that this Garlic Oregano Cracker Bread was the perfect solution.  Years ago before I became involved seriously with food, I loved experimenting with recipes and food.

    This recipe was a part of a group of breads I developed.  If I had to name categories of favorite foods, breads are number one or two. So variable in so many ways with so many uses.  The Wine and Cheese Baguettes with their silky texture are from this group of breads. Another great flatbread with oodles of uses is the Buttermilk Flatbread.

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    The final offering to these seventy diners will be my Painted Cookies.

    Pasta machine used for Garlic Oregano Cracker Bread

    I use my pasta machine with an electric motor to roll out the Garlic Oregano Cracker Bread.  It makes it much easier and faster when you have about 100 pieces to shape and bake.  Lacking a pasta machine, a rolling pin is your best friend.

    The one thing you have to watch for when you use the pasta machine is the small twiggy part that sometimes is part of the dried oregano leaf.  As you roll the dough thinner and thinner, it often won't go through the machine and ends up tearing the cracker bread.  Simply take the machine back to number one and use a cake tester to flip out the twig.  Shape the dough back into a ball, flatten it and put it through the machine again.

    Making the dough one day and rolling it out the next day is ideal as the dough rolls out much easier through the machine.  If it is room temperature, it will roll out a bit longer each time.  Cool water is used because the processor will heat up the dough when it is made.

    The larger the dough ball, the longer the piece of cracker bread.  Using 25 grams or slightly less than 1 ounce per ball, the bread will be 8 to 9 inches long and about 3 inches wide.

    It can be finished with parmesan, sesame seeds, a combination of the two or anything else you feel is appropriate.

    The cracker bread should be made at least a day before or It can be made a couple of weeks ahead of time.  Simply wrap it well in plastic wrap and store it where it won't get crushed. The bread will become more flavorful as it sits.

    This Garlic Oregano Cracker Bread is perfect served with cheese, hummus, salads or just as a snack

    Ingredients for Garlic Oregano Cracker Bread

    Garlic Oregano Cracker Bread½ cup cool water
    1 teaspoon dry yeast
    1 teaspoon sugar
    2 tablespoon olive oil
    1 ½ cups bread flour (210 grams or 7 ounces)
    2 teaspoons dried oregano
    ¾ teaspoon salt
    2 large cloves garlic
    1 egg white
    3 tablespoons sesame seeds (30 grams or 1 ounce)
    3 tablespoons grated asiago or parmesan cheese (30 grams or 1 ounce)

    Water,yeast, and sugar for Garlic Oregano Cracker Bread
    Oil in water for Garlic Oregano Cracker Bread

    Combine the water, yeast and sugar. Let the yeast dissolve, about 5 minutes. Add the olive oil and set aside.

    Ingredients in the processor for Garlic Oregano Cracker Bread
    Ingredients processed for Garlic Oregano Cracker Bread

    Place the bread flour, oregano, salt and garlic cloves in the bowl of food processor. Process very to mix well and chop up the garlic.  Stop from time to time and pulse to redistribute the ingredients and then process again.

    Water added for Garlic Oregano Cracker Bread
    Dough balled up for Garlic Oregano Cracker Bread
    Dough balled up for Garlic Oregano Cracker Bread

    Pour the liquid over the dry ingredients. Process until a ball forms. If it does not form a ball, add another tablespoon of water. Process about 45 seconds after it reaches the ball stage.  Dump out and knead five or ten times to make a smooth ball.

    Marked in container for Garlic Oregano Cracker Bread
    Dough risen in container for Garlic Oregano Cracker Bread

    Spray a bowl at least twice the size of the dough. Place the ball in the bowl, turn it over, cover it with film and mark it. Let it rise for an hour to an hour and a half until doubled.  Refrigerate up to 3 days if desired.

    Preheat the oven to 350 degrees. Line half sheets with parchment and set aside.

    Beat the egg white until foamy and set aside. Combine the sesame seeds and cheese or have anything you are topping with prepared. Set aside.

    Deflate the dough, roll it into a log and divide it into about 13 pieces or however many you want, keeping in mind the larger the piece the larger the pieces of cracker bread.  Roll each piece into a ball.

    One ball of dough flattened for Garlic oregano Cracker Bread

    I worked 4 pieces at a time and kept the remaining balls in the refrigerator.  Flatten one piece of dough with the palm of your hand. Dust with flour and run the dough through a pasta machine from 1 through 5 or 6, depending how big the piece is using more flour as necessary. It will be very, very thin. Alternately, roll it out with a rolling pin until it is really thin.

    Second roll out for Garlic Oregano Cracker Bread
    Third roll out for the Garlic Oregano Cracker Bread
    Last roll out for Garlic Oregano Cracker Bread

    From the bottom to the top of the picture below the dough can be seen from the first roll out to the finished Garlic Oregano Cracker Bread.

    5 pieces of dough rolled out for Garlic Oregano Cracker Bread
    Four on a tray for Garlic Oregano Cracker Bread
    Brushed with egg white
    Sprinkled with parmesan cheese for Garlic Oregano Cracker Bread
    Garlic Oregano Cracker Bread

    I placed 4 cracker breads on a half sheet pan.  Brush with egg white.  Sprinkle liberally with the sesame seed/cheese mixture or whatever you decide to use. Immediately put the sheets into the oven for 10 to 14 minutes until medium brown and crisp. Cool and store in an airtight container.

    Dough yields about 340 grams or 12 ounces unbaked.  Yields: 12 to 14 pieces - more or less as desired.

    For a couple of other special breads, visit Stuffed Focaccia and the Stuffed Italian Bread Pane Bianco.

    Print Friendly, PDF & Email

    More Bread

    • Easter Bread sits on a peach rimmed plate with a green plant in the background.
      My Easter Bread
    • The Banana Bread Bread Pudding sits in a white bowl covered with the bourbon pecan sauce on a yellow and white background.
      Banana Bread Bread Pudding
    • A slice Muffaletta Bread layered with meats, cheeses and condiments on a plate with olives and celery.
      Muffaletta Bread
    • A plate of 6 Stuffed Buttermilk Scones on a blue rimmed plate with a multi colored napkin in the background.
      Cinnamon Filled Buttermilk Scones

    Reader Interactions

    Comments

    1. ankit kumar says

      March 11, 2017 at 9:35 am

      I tried these recipes and it tastes just awesome. I absolutely loved these recipes I also recommend everyone to try these recipes at least one time you will love it. Thanks for sharing these recipes.

      Reply
      • hfletcher says

        March 11, 2017 at 9:44 am

        Hi Ankit - So glad you enjoy the cracker bread. In the afternoon when I am making supper, I love to break it into small pieces and snack on them.

        Reply
    2. Denise O Conklin says

      March 06, 2017 at 9:25 am

      these can also be cut in half doubling the recipe....about the size of a cookie but more square in shape. The smaller chip size is great for one small "chip" of cheese as a finger food.

      Reply
      • hfletcher says

        March 06, 2017 at 10:43 am

        Hi Denise: Thanks for the suggestion. When I use them with hummus or pick up food, I let people take a piece of bread and let them break off pieces to use as carriers for dips. Sometimes, I'll break them into shards. It's easier than making smaller chips.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

    More about me →

    Subscribe to receive our free ebook

    SUBSCRIBE

    Celebrating Mothers Day

    • A slice of the Apple Cinnamon Coffee Cake sits on a yellow and blue rimmed plate with a multi-colored napkin and mug in the background.
      Apple Cinnamon Coffee Cake
    • Crustless Quiche
      Low Fat Fantastic Crustless Quiche
    • Four finishes on the Carrot Cake Dougnuts are plain, pecan topped, sugared and filled with cream cheese.
      Carrot Cake Baked Doughnuts
    • A cut open Double Chocolate Truffled Muffin sits on a plate with a teacup next to it and more muffins in the background.
      Double Chocolate Truffled Muffins
    • Slices of Banana Bread in a circle with strawberries in the middle on a blue and white plate.
      Best Two Step Banana Nut Bread
    • Slices of the Strawberry Cake sit on a marble plate with fresh strawberries.
      Strawberry Cake - A Little Slice of Heaven

    Popular Recipes

    • This Mini Pineapple Upside Down Cake features a pineapple slice with a cherry in the middle on top of a yellow cake sitting on a blue and white plate.
      Mini Pineapple Upside Down Cakes
    • A plate of Cuccidati, fig and nut filled Italian Cookies sprinkled with multi-colored nonpariels.
      Cuccidati - Italy's Finest Cookie
    • This picture shows a slice of the coffee cake on a white, lace edged plate on a marble counter.
      Apricot Crumb Coffee Cake
    • Langue de Chat cookies in a bowl.
      Langue de Chat
    • Angel food Cake
      Perfectly Easy Angel Food Cake
    • Large nut pieces for Chopping Nuts
      Chopping Nuts - A Quicker Way

    Available Now

    Available on Amazon, Barnes & Noble, Apple Books, as well as other sites and in book stores.
    AUTOGRAPHED COPIES ARE AVAILABLE
    Click here to purchase an autographed copy.

    Footer

    ↑ back to top

    About

    • About Helen
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Press
    • FAQ
    • Facebook
    • Twitter
    • Pinterest
    • Flickr
    • Instagram

    COPYRIGHT © 2025 PASTRIES LIKE A PRO