Artisanal Crackers with Olive Oil and Rosemary – Flour, olive oil, water and rosemary are the backbone of these delicious and incredibly easy to make crispy crackers! You would pay a fortune in a gourmet food store for these. Get your cheeseboard ready…there’s a new cracker in town :).
We love how easy these are and how beautiful they look on a cheese plate!
We first posted this recipe in 2013…I know! Holy cow where have the years gone! Rachel was just kiddo and now she has a kiddo! I was, well not a kiddo, but certainly a wrinkle or two less than now. Not complaining, I like my wrinkles just fine (such a liar).
We used a standing mixer with dough hook to make this gourmet cracker dough but your hands will work just as well.
Such a simple recipe.
After your dough has rested 20 minutes.
Cut your dough into 8 pieces.
Each piece will make 2 big crackers.
You can easily adjust this to smaller or larger crackers by just using more or less dough.
The trick to making crispy Rosemary Crackers is to roll the dough out as thin as possible.
For some reason I do not own, nor have I ever owned, a rolling pin. I use a wine bottle….I used to use Rachels play dough rolling pin and I loved it! It was perfect! But I lost that on the move from Seattle to Palm Springs along with about a dozen other prized possessions. Where does that stuff go? Story for another time….
TIPS for the perfect Rosemary Cracker:
- Baked on a lightly oiled sheet pan, parchment lined or a silpat.
- Roll as thin as you can. You don’t want to see through the dough but make them fairly thin so they crisp up. The durable dough won’t tear.
- Preheat your oven!
- To make cheesey crackers, sprinkle your cheese on the cracker halfway through baking time. Because it takes 12 minutes to cook and the oven is pretty hot, the cheese will burn if left on the entire time (mmmm, how do you think I know that :).
A few more easy appetizer recipes!
Mini Quiche in Wonton Wrappers – these are the first things to go at our parties!
Smoked Salmon Pizza – Easy store bought ingredients, nothing to cook…yay!
Baked Buffalo Cauliflower Bites – hard to tell there veggies
To fancy easy on the cook recipes!
Clink!
Kathi
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Artisanal Rosemary Crackers
Easy to make rustic crackers with Rosemary and Olive Oil
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Servings: 16 large crackers
Ingredients
- 1 3/4 cup all purpose white flour
- 2/3 cup water
- 1/4 cup good olive oil
- 1/4 teaspoon kosher salt
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat oven to 425 degrees and prepare baking sheet by brushing with olive oil or lining with parchment or silpat liner.
- Combine all ingredients in standing mixer with dough hook (or in large bowl and mix with hands). Knead until bread is very smooth. About 5 minutes.
- Form into a ball and cover with a towl. Let rest 20 minutes.
- Roll into a log and cut into 8 even pieces. Cut each piece in half for a total of 16 pieces.
- On a floured board roll each piece out until very thin. Pick up and move to baking sheet.
- Sprinkle with additional salt if desired.Bake for 10-12 minutes or until edges are just brown.
Notes
Store in ziplock type baggies for up to 3 days.
Nutrition
Calories: 80kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Deb C says
Awesome crackers! Have made these several times. I do increase the rosemary as we love it. I also found that most AP flour is a hard winter wheat and the crackers come out heavier. I have used White Lily AP flour which is a soft winter wheat, less protein, and this makes a thin crispy cracker. Also I use a pasta roller, quick and easier then the rolling pin.
Beth Besaw says
Have you ever made these with whole wheat flour?
Kathi & Rachel says
Hi Beth – no I have not. I imagine it would change the texture quite a bit. You could try half wheat and half white flour for a better result than 100% whole wheat. Let us know! kathi
CHRISTINE FERRARO says
I wonder if I can use half almond flour in this recipe?
Kathi & Rachel says
I have never used almond flour in this recipe so I could not recommend. Kathi