Directions

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1. Toast whole chiles (if using): In a dry skillet over medium heat, toast cascabel and arbol chiles for 30-60 seconds until fragrant. Cool completely and grind to powder.
2. Combine chile blend: Mix chipotle powder, arbol, cascabel, and smoked paprika. Set aside.

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1. Activate yeast: Dissolve yeast and sugar in 1/2 tsp warm water. Let stand 5-8 minutes until foamy and doubled in size.
2. Combine dry ingredients: In a large bowl, whisk together flour, salt, and chile blend until evenly distributed.
3. Add cheeses: Toss grated cheddar, Parmigiano-Reggiano, and thyme with the flour mixture until well coated.
4. Form dough: Create a well in center, add yeast mixture, remaining warm water, and Green Olive Company olive oil (any infused variety). Mix with a fork until shaggy dough forms.
5. Knead briefly: Turn onto lightly floured surface and knead for 2-3 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.

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1. Rise: Place dough in lightly oiled bowl, cover with damp towel. Let rise in warm spot for 30-40 minutes until increased by 50% (not doubled).

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1. Preheat: Heat oven to 425°F (220°C) with racks in upper and lower thirds.
2. Divide dough: Turn dough onto floured surface and divide into 2 portions for easier handling.
3. Roll thin: Roll each portion to 1/8-inch thickness (about 12x16 inches). Let rest 5 minutes if dough springs back.
4. Cut crackers: Using a 2-inch round cutter or glass, cut straight down without twisting. Re-roll scraps once.
5. Final prep: Place on parchment-lined baking sheets, spacing 1 inch apart. Brush lightly with Green Olive Company olive oil (any infused variety) and sprinkle with coarse salt.
6. Bake: Bake 12-15 minutes, rotating pans halfway through, until deep golden brown and crispy throughout.
7. Cool: Transfer to wire racks immediately. Cool completely before storing.