Flaky Rosemary Crackers
light, flaky crackers that are great with any herb, but especially rosemary
Course: AppetizersCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
10
minutesEquipment
- Sheet Pan
Ingredients
- Rosemary Crackers
115 g All-purpose Flour
1 1/2 tsp Rosemary, finely chopped
1/2 tsp Baking Powder
1/2 tsp Kosher Salt
60 ml Water
40 ml Extra Virgin Olive Oil, plus more for brushing
Flaky Sea Salt, to finish
Directions
- Rosemary Crackers
- Heat oven to 450°F (230°C). Line sheet pan with parchment paper.
- Stir together the flour, rosemary, baking powder and salt in a large bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Use your hands to gently knead dough inside the bowl a few times until it comes together in a semi-smooth ball.
- Divide dough into 2 and roll out one piece at a time on an unfloured counter; shape can be rustic and dough should be less than 1/4” (5mm). Carefully lift onto prepared baking sheet. Repeat with remaining dough.
- Lightly brush tops with additional oil. Sprinkle with flaky salt. Bake until pale golden and browned in spots, 8 to 10 minutes, rotating crackers if needed on the pan for even color. Let cool then break into pieces.