Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.

Herbed Oyster Crakers

prep time: 10
cook time: 138


  • 1/2 teaspoon active dry yeast (from a 1 1/2 teaspoons package)
  • Pinch of sugar
  • 1/2 cup lukewarm (105–,115º,F) water
  • 1 cup all-purpose flour
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried, crumbled
  • 1/2 teaspoon salt
  • 1 dash cayenne
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt


Stir yeast and sugar into warm water in measuring cup and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir together 1 1/4 cups flour, thyme, salt, and cayenne, then make a well in center and add yeast mixture and oil, stirring to form a dough.

Turn out dough onto a lightly floured surface and knead in 3 tablespoons flour (dough should be moist but not sticky). Knead until smooth and elastic, about 6 minutes, then transfer to a lightly oiled large bowl and let rise, covered with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, 2 hours.

Preheat oven to 450 degrees.

Roll out dough as thin as possible (into an 18 inch square) with a lightly floured rolling pin on a lightly floured surface. Sprinkle with kosher salt and gently press salt to help adhere. Cut dough into 1 inch squares with a pizza wheel or large sharp knife. Transfer with a lightly floured metal spatula to 3 lightly oiled baking sheets, placing squares close together.

Bake in batches in middle of oven, rotating sheets halfway through baking, until bottoms are golden (tops will remain pale), 7 minutes. Transfer to a rack to cool completely. (Crackers will crisp as they cool.)