After having this recent obsession with rosemary and olive oil, I decided to try my own hand at making them. Surprisingly, it’s not that difficult, and the dough is fairly forgiving if you want to add more (or less!) rosemary. The only rule? Do not leave them in the oven too long.
What You Need
- 1 1/2 cup flour
- 1/4 teaspoon salt
- 1 1/2 teaspoon rosemary
- 5 teaspoons olive oil
- 1/3 cup water
- 1/4 to 1/2 teaspoon sea salt
How You Do It
- Preheat oven to 450F. Cut out two pieces of parchment paper, each slightly larger than the size of your cookie sheet.
- Combine the flour, salt, and rosemary
- Add in the olive oil and water. Mix until dough starts to stick. Note: there might be leftover dough that doesn’t mix in. This is fine; simply discard any leftover flour bits.
- Dump the dough onto one of the pieces of parchment paper. With the other piece of paper on top the dough, roll out the dough, making it as thin as possible.
- With the bottom piece of parchment paper still attached, move dough to cookie sheet. Using a knife, score the dough into desired sizes. With a fork, pierce the dough throughout. This will prevent air pockets from forming. If desired, sprinkle with sea salt and rosemary.
- Bake for 5 minutes.
- Flip the crackers and bake for 4-5 more minutes. Be careful at this stage; because the dough is thin and the temperature is so high, the crackers are very easy to burn. Make sure you’re checking them.
- Remove from oven and let sit for at least 10 minutes. When cool enough to touch, break apart.
And that’s it! These would make a excellent addition to any charcuterie board.
Of course, they’re also great by themselves, no cheese or meat necessary.
What do you think? Would you give these homemade crackers a try? Let me know in the comments below! Until next time,