Crispy Rosemary Sea Salt Flatbread Crackers recipe

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Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons kosher salt
1 teaspoon white sugar
½ cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons extra-virgin olive oil
½ cup cold water
1 tablespoon minced fresh rosemary

Nutrition Info

20.6 calories
carbohydrate: 2.5 g
cholesterol: 0.6 mg
fat: 0.9 g
fiber: 0.1 g
protein: 0.6 g
saturatedFat: 0.2 g
servingSize: -
sodium: 58.3 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.

  2. Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary, drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.

  3. Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.

  4. Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.

  5. Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).

  6. Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

Recipe Yield

5 dozen crackers

Recipe Note

Making your own 'fancy' crackers at home is a fairly basic operation, and not only will they be less expensive than store-bought, but you can customize them any way you want. Please pay attention to your baking time.

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