Make these Rosemary Olive Oil Crackers to enjoy a gourmet snack. They are simple to make and perfect for sharing with friends and family. You will love the aromatic rosemary and rich olive oil flavor.
Author:Leo Abraham
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:About 40 crackers
Category:Snack
Method:Baking
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/4 cup extra virgin olive oil plus more for brushing
1/2 cup cold water
2 tablespoons fresh rosemary, finely chopped
Flaky sea salt for topping
Instructions
In a large bowl, whisk together the flour, salt, and baking powder.
Add the 1/4 cup of olive oil and mix with a fork until the mixture resembles coarse crumbs.
Stir in the chopped rosemary.
Gradually add the cold water, mixing until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead briefly, about 1 minute, until it comes together. Do not overwork the dough.
Divide the dough in half. Working with one half at a time, roll the dough out very thinly between two pieces of parchment paper until it is almost translucent.
Brush the surface lightly with a little extra olive oil and sprinkle with flaky sea salt.
Using a pizza cutter or knife, cut the dough into desired cracker shapes (squares or rectangles work well).
Transfer the parchment paper with the crackers onto a baking sheet.
Bake in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 12 to 15 minutes, watching carefully until the edges are golden brown and crisp.
Let the crackers cool completely on a wire rack before serving. They will crisp up more as they cool.
Notes
For an extra depth of flavor, use high-quality extra virgin olive oil.
You can substitute dried rosemary if fresh is not available, using about 1 teaspoon.
Store cooled crackers in an airtight container at room temperature for up to one week.
Feel free to experiment with other herbs like thyme or oregano alongside the rosemary.