Rosemary, Olive Oil, and Sea Salt Crackers
There is a cute little overpriced market a few blocks away from our house and I make several trips a week over there. Until recently, grocery shopping was one of the only “COVID-safe” activities I could engage in, and nothing feels more Euro chic than going to the market every day for fresh food. I walk in without a plan and live on the edge — whatever I want in the moment! Wow.
I’ve taken a serious liking to these sea salt and rosemary crackers displayed right next to their abundant cheese refrigerator, but after multiple occasions of shelling out eight dollars for a pack I decided that I need to start making my own. I’m so glad I did; now that I know how easy they are, I can save a little bit of coin and humblebrag about my new skill. (In my fantasy life: “Don’t you just love the crackers, darling? They’re homemade.”)
These rosemary, sea salt, and olive oil crackers can be made in about thirty minutes from start to finish using ingredients you probably already have in the pantry. They’re perfect to have on hand for a quick snack or to whip up an impromptu cheese board for visitors. (Sometimes I even eat them with cold cuts and mustard instead of making a sandwich, like a fancy adult Lunchable.)
Make sure to roll the dough thin if you want the crackers to crisp up, and to let them cool completely before storing in an airtight container. If there’s any heat left, they may become soft.
Rosemary, Sea Salt, and Olive Oil Crackers
2 cups flour (I used one cup all-purpose, one cup wheat)
1 tsp baking powder
1/2 tsp salt
2/3 cup warm water
1/3 cup olive oil
Fresh rosemary sprigs (you can adjust this to your liking. I use about 2 tablespoons)
Sea salt for topping
Preheat the oven to 425*F and line two baking sheets with parchment or a silicone mat.
Combine dry ingredients in a mixing bowl and give them a quick whisk to blend: flour, baking powder, and salt. Add warm water, olive oil, and rosemary to the bowl and stir together until a soft dough forms. (Use your own judgment when adding the rosemary; I like a strong taste, so I keep adding herbs until I see a good amount distributed through the dough.)
Lightly dust the countertop with flour and turn the dough onto the surface. Using a rolling pin, roll out the dough until it is very flat and thin, about 1/8 inch thick or less.
Brush the surface of the dough very lightly with water and sprinkle sea salt across the top.
Using a rotary cutter (or a knife), slice the dough into strips. I like my crackers to be long and thin, but any shape will bake well — just keep an eye on them and be aware that you may need to adjust the time if they are much smaller.
Transfer the crackers to the baking sheet and bake for 10 -12 minutes, until they begin to puff up and look golden on the edges.
Let them cool completely and store in an airtight container.
I love how impressive this recipe feels for being so quick and low effort; you can use the same base dough recipe with different flavor additions to create an assortment of crackers. I’m thinking… thyme and parmesan, bagel seasoning, maybe even dried fruit and olives once I master it! I’ll check back in.
If you make this recipe, be sure to leave me a comment and let me know how it goes! I’d love to hear from you.
xo,
Kay