Easy Rosemary Crackers

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5 from 2 votes

These easy rosemary crackers are easy to make at home and perfect to include on your next cheese plate!

Prep Time20

Cook Time15

Resting Time2

Total Time2 35

Course: Antipasti

Cuisine: Italian

Servings: servings

Calories: 246kcal

Author: Rosemary Molloy

Ingredients

½ tablespoon olive oil
½ - 1 tablespoon chopped fresh rosemary
2 cups flour
½ cup + 3 tablespoons water (165 ml total, if doubling the recipe then double this amount)
¾ teaspoon active dry yeast
1 teaspoon salt

US Customary - Metric

Instructions

In a small bowl mix together olive oil and chopped rosemary, set aside.
In a large bowl add the water, sprinkle the yeast on top, let sit 10 minutes, stir to combine. With a wood spoon add flour and stir a few times, add oil mixture and salt, stir a few more times, move dough to a flat surface and knead until smooth, approximately 5 minutes. (or use a stand mixer)
Place in a bowl and cover with plastic wrap, let rise in a warm draft free area until doubled, approximately 1-2 hours.
Pre-heat oven to 400F/200C.
Knead the dough a few times then roll half of it on a piece of parchment paper, until pie pastry thin (⅛" / 3-4 mm). Cut (with a fancy or plain cutter) into long thin strips 3 x 6 inches (6x12 cm). You could also use cut outs to make fancier crackers. Cut the strips into two squares, prick each square once or twice in the middle with a fork, spray or brush with a little olive oil, bake for approximately 15-20 minutes until golden brown, let cool on the pan, then serve. Enjoy!

Notes

It's best to cut the crackers right on the parchment paper because it is very hard to move them when they are that thin.

How to Store Easy Homemade Crackers

Cool completely then store homemade rosemary crackers in an airtight container at room temperature for about 3-4 days up to a week. Store away from heat or humidity to ensure they stay crispy.

Nutrition