Rosemary Sea Salt Crackers
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
35 Servings
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Calories
25 kcal
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Course
Side Dish, Appetizer, Snacks, Baked Goods
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Cuisine
American
Rosemary Sea Salt Crackers
Description
Rosemary Sea Salt Crackers combine all-purpose flour with coarse sea salt, sugar, and finely chopped fresh rosemary. Olive oil and water are stirred in to form a sticky dough, which is rolled out thinly on parchment paper to about 1/8 inch thickness. Cutting the dough into squares and pricking each with a fork helps them bake evenly without puffing.
Baking starts at 500°F to produce a rapid rise in heat, then immediately lowers to 425°F to finish baking for 12 to 17 minutes. This method yields crackers with a golden color and crispy texture. Extra sea salt may be sprinkled before baking for an enhanced salty crunch. Trimming edges prevents thinner parts from burning.
These crackers offer a fragrant herbal note from the rosemary and a delicate balance of salt and sugar in the dough. They can be served as a snack, with cheese, or alongside spreads. They are relatively small in batch size, so doubling the recipe is suggested for larger gatherings.
Coarse Kosher salt can be used as an alternative to sea salt for topping.This recipe yields approximately 30 to 40 crackers; consider making a double batch if serving a crowd, rolling out dough in two batches to manage stickiness.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon sea salt coarse
- 1 teaspoon sugar
- 1 tablespoon rosemary finely chopped, fresh
- 1 ½ tablespoons olive oil
- 1/2 cup water
- sea salt extra, for topping if desired
Instructions
- Preheat oven to 500°F degrees.
- Place flour, salt, sugar and rosemary in a bowl, whisk to combine.
- Stir in water and oil, stir until fully combined.
- Turn dough out onto a lightly floured piece of parchment paper (slightly larger than your baking sheet.)
- Roll the dough until it is about 1/8th of an inch thick. you may need to add a bit of flour because the dough is quite sticky. Try to keep the thickness as even as possible.
- Trim the edges if you want. The edges tend to be thinner and so they may burn in the oven before the rest of the crackers are done.
- Cut the dough into squares using a pizza cutter. Brush with a little water and sprinkle with more sea salt if desired. Use a fork to prick each square a few times.
- Transfer the dough, still on the parchment paper, onto a baking sheet and place it in the oven. Immediately reduce heat to 425°F.
- Bake for 12-17 minutes, or until crackers are starting to become golden.
Notes
- Coarse Kosher salt can be used as an alternative to sea salt for topping.
- This recipe yields approximately 30 to 40 crackers; consider making a double batch if serving a crowd, rolling out dough in two batches to manage stickiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35Servings
Amount Per Serving
Calories 25 kcal
% Daily Value*
| Serving | 1cracker | |
| Calories | 25kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 67mg | 3% |
| Potassium | 6mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 5IU | 0% |
| Calcium | 1mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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