Rosemary Sea Salt Crackers
These delightful Rosemary Sea Salt Crackers combine the earthy aroma of fresh rosemary with a satisfying crunch, making them perfect for snacking or entertaining.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour This versatile base flour lends a tender, slightly chewy texture to your crackers.
- 1 teaspoon coarse sea salt Adds a burst of flavor and a delightful crunch that complements the herbal notes.
- 1 teaspoon sugar Enhances the overall flavor profile, balancing the saltiness with a touch of sweetness.
- 1 tablespoon fresh rosemary (finely chopped) Infuses the crackers with a fragrant, aromatic essence.
Wet Ingredients
- 1.5 tablespoons olive oil Adds richness and helps to create a beautifully crisp texture.
- 0.5 cups water The key ingredient that brings the dough together.
Topping
- to taste Extra sea salt for topping A finishing touch that elevates each cracker’s flavor.
Instructions
Preparation
- Preheat your oven to 500°F (260°C).
- In a mixing bowl, combine the all-purpose flour, coarse sea salt, sugar, and finely chopped rosemary. Whisk until well combined.
- Gradually stir in the water and olive oil. Mix until everything is fully combined and the dough is slightly sticky.
- Transfer the dough onto a lightly floured piece of parchment paper and roll it out to about 1/8th of an inch thick.
- Trim the edges to create a neat rectangle and cut the rolled-out dough into squares or preferred shapes.
- Brush the top of the cut dough with a little water and sprinkle extra sea salt over them. Prick each square a few times with a fork.
Baking
- Carefully transfer the parchment paper with the crackers onto a baking sheet and insert it into the oven.
- Immediately reduce the heat to 425°F (220°C) and bake for 12-17 minutes, or until the edges are golden brown and the crackers are crispy.
Notes
To intensify flavor, consider adding grated Parmesan cheese or garlic powder. Store in an airtight container at room temperature for up to a week, or freeze for longer storage.