Rosemary Olive Oil Crackers
Rustic, crunchy crackers with fresh rosemary and sea salt for cheese boards.
Prep15 min
Cook15 min
Total30 min
Serves8
Calories~195 / serving
🌿Photo coming soon
Rustic, crunchy crackers with fresh rosemary and sea salt for cheese boards. This one takes 30 min start to finish and serves 8. It earned a spot in our unleavened bread deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 30 min
- Everyday ingredients, most of them already in your pantry
- Tagged: unleavened, vegan, crackers, cheese-board
Our best tip: Crackers keep 1 week airtight. Re-crisp them in a 300°F oven for 5 minutes.
Truly unleavened: this recipe uses no yeast, baking powder, baking soda or sourdough starter. If you're baking for a church service or a religious holiday, check your tradition's guidelines.
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Rosemary Olive Oil Crackers
Prep15 min
Cook15 min
Total30 min
Calories~195 / serving
Servings8
Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp fresh rosemary, finely chopped
- 1/3 cup olive oil
- 1/2 cup water
- 1 tsp flaky sea salt
Instructions
- Heat the oven to 400°F (200°C).
- Mix the flour, salt and rosemary, then stir in the oil and water to form a dough.
- Roll 1/8 inch thick on parchment, brush lightly with water and sprinkle with flaky salt.
- Cut into squares with a pizza cutter and prick each with a fork.
- Bake 13 to 16 minutes, pulling out any edge pieces that brown first.
Notes: Crackers keep 1 week airtight. Re-crisp them in a 300°F oven for 5 minutes. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients. Brands and portions vary.
Made it? Rate it
★★★★★