Olive Oil Rosemary Crackers
Fresh herbs and cheese make these snappy long crackers.
Artisanal crackers are IN! Totally serious. I can’t tell you how many restaurants I’ve been to recently that have homemade crackers on their charcuterie menus and I can’t go back to store-bought. Crackers are so much better than bread sometimes. It’s light and theirs a snappy texture to it that adds to whatever you’re eating with it. Even by itself, crackers are just a nice little crunchy snack. These crackers are super easy, rustic and a real treat to whoever they’re made for. Use the herbs you like, but the rosemary and chives in here are SO DELICIOUS!
Crackers may seem intimidating, but I PROMISE they aren’t. Make the dough, let it rest for a few minutes, then roll it out, and bake. It’s not tedious and you develop a system that you remember. By the time your done making them, you’ll wish you had more to make because you get so good at rolling them.
DO NOT put these in the oven without SALT! It takes these crackers from a 4 to 10, so it’s more important than anything.
Once the crackers are in the oven, keep your eye out for a light golden brown color forming on the crackers. A little gold color takes these crackers from a 10 – 12.
It’s funny how store-bought crackers took such a big part of hosting away from us that we lose the technique to making them ourselves. If only took an hour to really feel good about snacking again, would you take the hour? Hope you try these out and pass on the box of crackers. Enjoy!
Olive Oil Rosemary Crackers
Ingredients
- 1 3/4 cup all-purpose flour, plus one tablespoon
- 2/3 cup water
- 1/4 cup olive oil
- 1 teaspoon kosher salt, plus extra for garnish
- 1/2 teaspoon sugar
- 1 tablespoon fresh rosemary, finely minced
- 1 tablespoon fresh chives, minced
- 1/4 cup grated Parmesan cheese
Preparation
- Preheat the oven to 425ºF and prepare a parchment-lined sheet tray.
- Combine the ingredients in a stand mixer equipped with a dough hook. Develop the gluten in the dough by mixing the dough until smooth and elastic, around 6 - 8 minutes. This will provide the snap to the cracker.
- Remove the dough from the mixer and cover it in a bowl with plastic wrap. Let it rest for 20 minutes.
- Roll the dough into a log, then cut the dough in half, then in half again and again until you get 16 even pieces.
- Roll each piece on a flour-dusted surface with a rolling pin into a long, very thin strip. Transfer to a baking sheet. Brush with extra oil and sprinkle with salt.
- Bake for 10 - 12 minutes or until the edges are slightly golden.
- Let cool for 5 minutes, then transfer to a wire rack to cool completely.