Good bye preservative-, trans fat-, and sodium-laden store-bought crackers! Rosemary Crackers fly together in a jiffy; they’re made with pantry staples. Thank you Jane Thomas for sharing the recipe with me! I adapted it slightly by adding some whole wheat. Feel free to use other herbs in place of rosemary to create your own signature Herb Cracker. Parchment paper can be found in the grocery store near aluminum foil and plastic wrap.
1 1/4 cups all purpose flour
1/2 cup whole wheat flour
1 Tbs. chopped fresh rosemary + two 6-inch sprigs
1 tsp baking powder
3/4 tsp sea salt
1/2 cup water
1/3 cup olive oil
extra salt and olive oil for topping
Place a heavy baking sheet upside down on the center rack in your oven. Or use a baking stone. Preheat oven to 450 degrees Fahrenheit.
Whisk together flours, chopped rosemary, baking powder, and salt in a medium bowl. Add water and olive oil; stir with a wooden spoon until dough forms. Turn dough out onto a clean work surface and knead gently 8 to 10 times. Let rest 15 minutes, covered.
|A brief rest period allows the bran in the whole wheat flour to soften, which makes the dough easier to roll out.|
Divide dough into 3 pieces and roll one portion out on a piece of parchment paper into a very thin 10-inch circle. Prick with a fork 15 to 20 times.
|Parchment paper is available at the grocery store alongside foil and plastic wrap. It makes for easy rolling and baking of crackers.|
Lightly brush top with olive oil and scatter small clusters of rosemary leaves on top, pressing in lightly with rolling pin. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a wire rack to cool, then make 2 more rounds (one at a time) on fresh parchment (do not oil or salt until just before baking.) Break into pieces to make crackers.
|Baked flatbread should show plenty of dark golden “sun spots.” Break into irregular pieces for crackers.|
Crackers can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
Yield: 11 oz. crackers