FLAKY ROSEMARY CRACKERS

Category

Texture, Umami

Form

Crispy, Flaky

Function

Contrast, Accompaniment, Vehicle

FLAKY ROSEMARY CRACKERS

FLAKY ROSEMARY CRACKERS

Difficulty: Easy
Yield

4

servings
Prep

10

minutes
Cook

6

minutes

These 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.