These delicious crisp rosemary flatbread crackers are infused with the aromatic herbal flavor of fresh rosemary, fruity olive oil and a little sea salt. They are so incredibly easy and inexpensive to make that you will never spend $5 on a tiny bag of crackers from Whole Foods Market again.
The crackers break up into nice sturdy shards that hold up well to generous slathering of cheese or your favorite spread. The flavors and crisp texture marry perfectly with a creamy goat cheese (I served a Triple Cracked Black Pepper Goat Cheese), tangy blue cheese, smooth Camembert or brie….Make a double batch if serving a group! Here is how you make them:
You can find the recipe here. Preheat oven to 450 degrees. Chop fresh rosemary. You can use dried but fresh is so much more aromatic and flavorful.
The recipe calls for 1 tablespoon but I used 3 tablespoons. Most went into the dough and I sprinkled the rest over the top before baking. Whisk together the flour, rosemary, baking powder and salt.
Make a small well in the center and add the water and oil, gradually stirring into the flour until a dough forms. Knead the dough 4 or 5 times then divide into 3 equal pieces. Cover two pieces with plastic wrap and set aside. Roll the third piece of dough out into a rustic round shape.
I rolled my dough on a Silpat then transferred the Silpat with dough to the baking pan. The key to a crisp cracker is to roll the dough out very thin. After rolling, brush the top lightly with olive oil and sprinkle with chopped rosemary and a little sea salt.
The recipe says to press actual sprigs of rosemary onto the dough but I found these to burn too easily and fall off. Transfer to a baking sheet and bake until golden and crisped, approximately 8-10 minutes. Transfer the cracker to a rack to cool then break into shards. Repeat with remaining dough. The crackers can be made 2 days ahead, just store in an airtight container at room temperature.