Rosemary and Sea Salt Crackers

Rosemary and Sea Salt Crackers

We regularly purchase crackers from the grocery store. In fact, it’s one of the few non-local items we buy on a regular basis. We’ve experimented with making crackers before, but the results have either been a) too expensive, or b) too time consuming. With this recipe, though, that all changes. These crackers are about the simplest you’ll ever make. Start to finish they take less than 45 minutes for a decent sized batch and most of that time is baking.

There are endless variations on these crackers, both in the dough and in the topping. You’re limited only by your imagination.

Rosemary Sea Salt Crackers from Fine Cooking

• 6.75 oz flour (2.5 cups)
• 2 oz whole wheat flour (1/2 cup)
• 1 tsp salt
• 3 Tbsp olive oil
• 1/2 cup water
• 2-3 large sprigs rosemary, minced, about 1 Tbsp
• 3/4 tsp sea salt

Steps

1. Preheat the oven to 450 and place the rack in the lower third of the oven.
2. Mix the rosemary and 3/4 tsp salt for the topping in a small bowl. See notes for other topping suggestions. 
3. Mix the flour, whole wheat flour, and salt in medium bowl.
4. Add the olive oil and the 1/2 cup water.
5. Stir with a rubber spatula or wooden spoon until the dough comes together, pressing it against the side of the bowl to assist you.
6. Divide the dough into three balls and cover two of the balls with a towel or saran wrap while you work with the first ball.
7. On a lightly floured surface, press the first ball of dough into a rough rectangle about 7 inches wide and 14 inches long.
8. Brush the top of the dough with water using a pastry brush.
9. Sprinkle the dough with approximately 1/3 of the topping.
10. Using a pizza cutter, ravioli roller, or knife, cut the dough into into squares approximately 2×4 inches.
11. Transfer the crackers to an unlined cookie sheet and bake for 10 minutes.
12. Repeat with the other two balls of dough.

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