Nicole Ciuppa, RDN
Sea Salt Rosemary Crackers
Servings made: Depending on the size that you cut your crackers, the amount made will vary. I made mine quite small (about 1in x 1in) which made 54 crackers.
1 1/2 cups unbleached all purpose flour
1 teaspoon coarsely ground sea salt
1 teaspoon sugar
1/2 teaspoon dry rosemary, broken up with your fingers
1/2 cup water
1 1/2 Tablespoons olive oil
Preheat oven to 500°F.
In a large bowl, add the flour, salt, sugar and rosemary.Whisk to combine together.
In a separate bowl, add the water and oil. Pour into the dry ingredients.
Mix everything together with a spoon until a slightly sticky dough forms and turn dough out onto a lightly floured cutting board.
Roll the dough until it is around 1/8th inch thick. Don't hesitate to add a sprinkle of flour as the dough is sticky. Try to keep the dough even in thickness.
Cut the dough into squares using a sharp knife. Brush crackers with a water and sprinkle the tops with sea salt for extra crunch and flavor. Prick each cracker a couple of times with a fork.
Transfer the crackers onto a non stick baking sheet and place in the oven immediately reducing the temperature to 425°F.
Bake for about 15 minutes or until crackers are slightly golden. Remove from heat and let cool.
*Feel free to use fresh rosemary just switch the measurement from 1/2 teaspoon dry to 1 teaspoon fresh.
*Be aware that the edges of the crackers may burn if they are thinner than the rest of the rolled out dough.
*Some crackers may not be a full square since the dough does not roll out perfectly square but, hey, that's what comes with rustic homemade crackers. :)
*Store the crackers in an air tight container.