Lemon Rosemary Flatbread Crackers
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
24
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Calories
71 kcal
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Course
Appetizer
Lemon Rosemary Flatbread Crackers
Description
Lemon Rosemary Flatbread Crackers start with activating active dry yeast in warm water (110-115˚F) mixed with sugar, ensuring the yeast foams to promote proper leavening. The dough incorporates finely minced fresh rosemary and grated lemon zest blended with all-purpose flour, olive oil, and kosher salt. Kneading the dough until it forms a smooth ball prepares it for rolling out. The finished crackers are brushed with olive oil and sprinkled with flaky sea salt and freshly ground black pepper before baking. This method yields thin, crisp crackers with herbal and citrus flavors brightened by the lemon zest and the fragrance of rosemary.
The crackers are best when allowed to bake until edges crisp and develop an appealing texture. Their slightly irregular shapes highlight their handmade nature, and they complement cheese boards or dips well due to their flavorful, crunchy character.
Handling the yeast carefully with appropriately warm water is vital to activate it properly; using a thermometer can help. The dough consistency can be adjusted with small additions of flour or water to ensure it forms a ball suitable for rolling. These crackers can be made larger or smaller depending on preference.
Ingredients
- For the dough:
- ¾ cup water 110-115˚F* (I recommend using a thermometer if you're not used to working with yeast, warm
- 1 teaspoon active dry yeast
- 2 teaspoon sugar
- 2 cups all-purpose flour plus more for rolling out the dough
- 1 ½ tablespoon fresh rosemary finely minced
- lemon zest finely grated from 1 medium lemon
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- For topping:
- ¼ cup extra-virgin olive oil for brushing
- sea salt such as Maldon or kosher salt, flaky
- black pepper freshly ground
Instructions
- Combine water, yeast and sugar in a measuring cup and stir to dissolve. Let sit for about 5 minutes to activate yeast. It will become foamy and bubbly when it's activated. If this doesn't occur after 5 minutes, your water may have been too hot or not warm enough. You want it to be between 110˚F and 115˚F, which is fairly hot to the touch but not so hot that it's uncomfortable.
- While yeast is activating, combine flour, lemon zest, rosemary, salt and oil in the bowl of a stand mixer.
- When yeast mixture is foamy add to flour in mixing bowl. Attach a kneading hook and knead for about 5 minutes. Dough should come together and form a ball. If too loose and it doesn't form a ball, add a bit more flour (just a teaspoonful at a time), if too stiff add a bit more water, (a few drops at a time) until a ball forms.
- f you're making these flatbread crackers without a mixer, combine flour, lemon zest, rosemary and salt in a medium size mixing bowl. Add oil and activated yeast mixture and stir until well combined with a sturdy wooden spoon. Turn mixture out onto a floured work surface and knead until a ball forms. Continue to knead for another 6-8 minutes until dough is smooth and no longer sticky, then proceed with recipe as directed below.
- Drizzle a teaspoon of olive oil over dough ball and turn to coat. Cover mixing bowl with a clean kitchen towel and set in a warm place to rise. When dough has risen double in volume, punch down and turn out onto a well-floured work surface. Knead dough for 15-30 seconds, just to coat with flour.
- Preheat oven to 325˚F. Line 2 or 3 sheet pans with parchment paper. Pinch or cut off peanut (in the shell) size pieces of dough, about 36-48, depending on size**. You can go a bit bigger or smaller (for more bite size crackers).
- With a flour coated rolling pin, on a well-floured surface, roll each piece of dough till paper thin*, turning several times to coat with flour. When you think it's paper thin, roll one or two more times. The secret to rolling this thin is to keep your rolling pin an d work surface well-floured, otherwise the dough will be sticky. Also rub rolling pin with flour between each piece of dough to remove any small dough bits that may have stuck.
- Transfer rolled dough pieces to prepared sheet pans and brush lightly with olive oil. Hold on to one corner of the dough as you brush each piece with oil. Scatter lightly with flaky sea salt (or kosher salt) and freshly ground black pepper (if desired - you can just use sea salt if you're not a huge pepper fan).
- Bake crackers for 10-13 minutes, rotating pans half way through or until golden brown and crisp. Remove from oven and transfer to cooking racks. Repeat with the rest of the dough, allowing pans to cool between baking. Cool completely and store in a airtight container. Will keep well for up to a week in an airtight container.
- Yields 36-60 crackers, depending on size.
Notes
- Use a thermometer to ensure water temperature is between 110-115˚F for effective yeast activation.
- Dough consistency may be adjusted by adding small amounts of flour or water to form a pliable ball.
- Crackers can be formed into rustic, irregular shapes and sized according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 24mg | 1% |
| Potassium | 15mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Calcium | 2mg | 0% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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