FLAKY ROSEMARY CRACKERS
Category
Texture, Umami
Form
Crispy, Flaky
Function
Contrast, Accompaniment, Vehicle

FLAKY ROSEMARY CRACKERS
Difficulty: Easy
Yield
4
servingsPrep
10
minutesCook
6
minutesThese rustic crackers are tender and flaky, with layers that break gently rather than shatter. The dough comes together in minutes, is easy to roll and bake. Making them very versatile, with contrast for creamy or rich components. Swap out the rosemary for your fav herb or even some parm.
Ingredients
230 g All-purpose Flour
1 tbsp Rosemary, finely chopped
1 tsp Baking Powder
1 tsp Kosher Salt
120 ml Water
80 ml Extra Virgin Olive Oil, plus more for brushing
Flaky Sea Salt, to finish
Method
- 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.
- Brush with more olive oil when out of the oven. Let cool then break into pieces.