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Laughing Spatula / Recipe Index / Bread / Artisanal Crackers with Olive Oil & Rosemary

Artisanal Crackers with Olive Oil & Rosemary

By Kathi & Rachel

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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 :). 
Rosemary Crackers
 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.

 
rosemary cracker dough
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.
cut the cracker dough into 8 pieces

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….
rollout each piece of dough as thinly as possible
rolling out cracker doug
the dough is amazingly resilient and you can lift it off the board easily

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 :).

Rosemary Crackers with a rosemary sprig

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

What do you think about this recipe?Have questions?Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and  tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics! 

Hey and check out our new YouTube Channel!

Rosemary Crackers

Artisanal Rosemary Crackers

Easy to make rustic crackers with Rosemary and Olive Oil
5 from 52 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 25 minutes minutes
Servings: 16 large crackers
Author: Kathi & Rachel

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
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Filed Under: Bread, Fast and Fresh, Holidays, Most Popular Recipes, Sauces and condiments, snacks

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Reader Interactions

Comments

  1. L says

    November 16, 2024 at 5:40 pm

    Hi, the flavor was great but I couldn’t stretch them out to be long and thing, they would just shrink right back to being shorter and thicker. I had some luck but rolling out and leaving it stretched out for 10 minutes and then putting them on the baking sheet, but they still weren’t as thin as the photos. What might have made the dough so elastic that it would snap back? Thanks!

    Reply
    • Kathi & Rachel says

      November 16, 2024 at 6:02 pm

      Hi L – letting the dough rest is the best remedy for that and not overworking the dough. Hope that helps! Kathi

      Reply
  2. Jodi p says

    November 9, 2024 at 10:28 pm

    5 stars
    Have made these countless times. Perfect’

    Reply
  3. Helly says

    October 15, 2024 at 4:44 pm

    5 stars
    These were great! I added dried basil, pepper, garlic powder and poppy seeds instead of rosemary. I rolled the entire dough ball out and cut into squares. I also brushed olive oil on top, poked holes with a fork and added some flaky salt – they turned out perfectly!

    Reply
  4. Valerie Russell says

    August 23, 2024 at 1:29 pm

    I have made these a half dozen times now. I have found that a 400F oven works better for me, regular flour as compared to bread etc. I am making them again today, but this time with cracked pepper and basil instead of rosemary. I cut the dough in half and roll it directly onto a silpat liner. It makes it really easy to lift onto the cookie sheet. I let it sit a few minutes for the dough to relax and then I score it lightly with a pizza roller. If you cut too deep the crackers will shrink and get thicker. I also prick with a fork to prevent bubbles, though I do like bubbles sometimes. And now that I have just tried them, I have to say that I prefer the rosemary to the basil. They are good though!

    Reply
    • Kathi & Rachel says

      August 25, 2024 at 9:52 am

      Great tips! Thanks for sharing…so glad you like the recipe! Kathi

      Reply
  5. Nicole says

    August 9, 2024 at 11:15 am

    Is there an error with this recipe? I’ve made them twice now, and with that amount of water, it’s a very loose batter, not at all a dough that can be kneaded.

    Reply
    • Kathi & Rachel says

      August 10, 2024 at 6:42 am

      Hi Nicole – sorry your having trouble with the recipe. There is no problem with it as you can see by the comments and the 5 star ratings. I would suggest you fluff your flour to lighten it and be sure to use dry measuring cups (not those made for liquid). Hope that helps! Kathi

      Reply
    • Chau says

      August 27, 2024 at 5:55 pm

      5 stars
      I definitely had to add more flour or just reduced the water a smidge. Ended up working fine. Use liquid measuring cups for water and oil and dry measuring cups for flour and yes, also found that the water was a little too much and made a runny dough. A quick fix though and it’s still fantastic.

      Reply
  6. Kiki says

    March 18, 2024 at 5:32 am

    5 stars
    I am plannning to make these but I was wondering approximately how long the log you form should be? Im bad at eyeballing how long it would have to be so that when I cut the log into eight peices they are the correct size so that when I roll them, they are the correct size/thickness. Great recipe, I cant wait to try!

    Reply
    • Kathi & Rachel says

      March 18, 2024 at 6:23 am

      Hi Kiki – I roll them as thin as possible, about 10 inches in length. Hope you love them! Kathi

      Reply
  7. Helen says

    March 17, 2024 at 4:17 pm

    5 stars
    Fantastic crackers – crispy and tasty. Thanks for a great recipe.

    Reply
    • Kathi & Rachel says

      March 18, 2024 at 6:22 am

      Thank you Helen! So glad you liked them! kathi

      Reply
  8. Ellie Zagaglia says

    December 12, 2023 at 12:10 am

    Hi! Can you make these in advance and if yes how would you store them with them being so long? Thank you!!

    Reply
  9. Deb says

    December 10, 2023 at 11:22 pm

    How long do they store? And how do you store them? Thanks Deb

    Reply
    • Kathi & Rachel says

      December 12, 2023 at 5:51 am

      Hi Deb – these will stay fresh tasting for about 3 days. Store them in ziplock type large bags at room temperature.

      Reply
  10. Lesley says

    December 2, 2023 at 3:26 pm

    5 stars
    These turned out lovely! I used Meyer lemon olive oil & flaked maldon sea salt to top. Would love to know how best to store please?

    Reply
    • Kathi & Rachel says

      December 10, 2023 at 6:10 am

      So glad you loved them Lesley!

      Reply
  11. Valerie Russell says

    November 5, 2023 at 4:31 pm

    5 stars
    I just made these- they are very tasty. I was rolling larger balls of dough and then either cutting them with a knife or pizza cutter, or snapping them into pieces. I wasn’t too careful about the rolling thickness, so some were cooking faster than others on the sheet. Mine were cooking 8-9 minutes for thinner ones, maybe 12 for the thicker ones.

    Reply
  12. Cathy says

    September 4, 2023 at 3:01 pm

    5 stars
    Oh my goodness these are soo good! Just made them for the first time! Has anyone tried this recipe with spelt or whole wheat flour? If so, how did they turn out? I may just give it a go with half/half. Also how long do these stay good for?

    Reply
  13. Jan Inwood says

    August 17, 2023 at 8:08 pm

    5 stars
    These crackers are so easy to make, and taste delicious. I add grated Parmesan , and black sesame seeds to the mix, brush with olive oil, then sprinkle them with a little chicken salt, or Garlic salt. They are amazing. No more bought crackers for me.

    Reply
  14. Lizzie says

    April 15, 2023 at 4:16 am

    5 stars
    These are SO good and fun to make too.
    Thank you so much!
    I don’t suppose you have succeeded with a gluten free version?

    Reply
  15. Valerio says

    April 12, 2023 at 2:22 pm

    Recipe sounds amazing & all the feedback is great! I’m looking for a cracker recipe that is thick enough to use cookie cutters on. I note you stress rolling this recipe very thinly. With that said, do you think coolie cutters would hurt or make no difference with this particular recipe? [I’m looking to make seashell crackers for a theme luncheon]
    Grazie!

    Reply
    • Kathi & Rachel says

      April 12, 2023 at 4:36 pm

      Hi Valerio – boy thats a tough one. I have never used a cookie cutter on these crackers. Only stretch them free form. Sorry I couldnt be more help!

      Reply
  16. Marie says

    April 4, 2023 at 10:52 am

    Could I substitute whole wheat pastry flour?

    Reply
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