Rosemary Sea Salt Crackers

I have a confession to make…I kinda have a thing for combining fresh rosemary and coarse sea salt… They are my go to ingredients when I bake my homemade bread. They are my favorite combo when I roast anything (from almonds to fish to new potatoes). Even my bath salts are rosemary and sea salt. So why not try the combo in a cracker? Not surprisingly, I think these crackers are pretty yummy! The next time you serve cheese and crackers, make your own crackers! Everyone will be so impressed.

Begin by preheating your oven to 400º. Then, in a food processor, pulse the flour, table salt, and fresh rosemary. Slowly add the olive oil and water and blend until the dough comes together (you may need to add more water as needed to get the dough to hold together yet not be sticky). Form the dough into a ball and refrigerate for 15 minutes. Next, lightly flour a piece of parchment paper (roughly the size of your cookie sheet). On the parchment paper, roll the dough into a rectangle, with max thickness ¼” (thinner the better as dough puffs a bit when cooked). Move the parchment paper with cracker dough to a cookie sheet. Using a pastry brush, brush a thin layer of water over all the dough and generously sprinkle coarse sea salt. As an added bonus, if you have ground rosemary, add a sprinkling over the dough as well. This adds a bit more rosemary flavor to the crackers. Using a pizza cutter, cut the dough into 1″ squares or rectangles (or any shape you desire) and separate each piece. It’s ok if they are not all exactly the same size — that’s what makes them homemade!

Bake for 10-15 minutes, or until crackers are brown and crispy. Let cool before serving.

Ingredients:

1 cup all-purpose unbleached flour (extra as needed to roll out dough)
½ tsp table salt
3-4 tbsp fresh rosemary, lightly chopped
1½ tbsp olive oil
¼ cup water (extra if needed)
Generous amount of coarse sea salt
1-2 tbsp ground rosemary, optional

Tips for Success

Add the water a little at a time. The dough should come together into a ball and feel soft and smooth, not sticky. Flour can vary from bag to bag, so trust the feel more than the measurement.

Roll the dough as evenly as you can. Thin spots brown faster than thick spots, so crackers at the edges of the sheet may be done before the ones in the middle. If some are ready early, just pull them off and let the rest keep baking.

Spread the cut crackers apart a little bit on the parchment so the hot air can circulate around them. That gives you crisp edges all around.

Let them cool completely on the pan. They crisp up even more as they cool.

Ingredient Swaps and Variations

• Swap the rosemary for fresh thyme, or try a mix of both.
• Use half whole wheat flour for a nuttier, heartier cracker.
• Sprinkle grated parmesan over the dough along with the sea salt.
• Add a pinch of cracked black pepper or garlic powder to the dough.
• Flaky sea salt makes a pretty finish if you don’t have coarse salt.

Make Ahead and Storage

Store cooled crackers in an airtight container at room temperature for up to 1 week. If they soften, pop them back in a 350 degree oven for 3 to 5 minutes to crisp them up. You can also make the dough a day ahead, wrap it tightly, and keep it in the fridge. Let it sit out for about 10 minutes so it is easier to roll.

How to Serve It

These are wonderful on a cheese board with a soft goat cheese, sharp cheddar, and some grapes or fig jam. They are also great with hummus and dips or alongside a bowl of soup. Pack some in a pretty jar for a homemade hostess gift.

Frequently Asked Questions

Do I need a food processor?

No. Whisk the flour, salt, and rosemary in a bowl, then stir in the oil and water with a fork and knead briefly by hand until the dough comes together.

Why are my crackers chewy?

They were likely rolled a bit thick or needed a few more minutes in the oven. Roll thinner next time and bake until they are nicely browned.

Mandy

Rosemary Sea Salt Crackers

Thin, crispy homemade crackers flavored with fresh rosemary and finished with a generous sprinkle of coarse sea salt.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 cup all purpose unbleached flour plus extra for rolling
• 1/2 tsp table salt
• 3 to 4 tbsp fresh rosemary lightly chopped
• 1 1/2 tbsp olive oil
• 1/4 cup water plus extra if needed
• coarse sea salt a generous amount
• 1 to 2 tbsp ground rosemary optional

Method

 

1. Preheat the oven to 400 degrees F.
2. In a food processor, pulse the flour, table salt and fresh rosemary.
3. Slowly add the olive oil and water and blend until the dough comes together, adding a little more water if needed so it holds together without being sticky.
4. Form the dough into a ball and refrigerate for 15 minutes.
5. Lightly flour a piece of parchment paper about the size of your cookie sheet and roll the dough into a rectangle no more than 1/4 inch thick. Thinner is better.
6. Slide the parchment onto a cookie sheet. Brush the dough with a thin layer of water and sprinkle generously with coarse sea salt, plus ground rosemary if using.
7. Cut the dough into 1 inch squares or rectangles with a pizza cutter and separate the pieces.
8. Bake for 10 to 15 minutes, until brown and crispy. Let cool before serving.

Notes

Prep time includes 15 minutes of chilling the dough.