Crispy Rosemary Sea Salt Flatbread Crackers
Ingredients32 m servings 21
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
- 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.
- 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.
- 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.
- 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).
- Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.
- Chef's Note:
- My 12- to 15-minutes baking time is just a rough guess, and it will depend on the thickness of your dough. I would start checking at 10 minutes and go from there.
- Substitute any fresh herb of your choice for rosemary. Substitute poppy, sesame, or fennel seeds for sea salt.
- The magazine version of this recipe bakes the crackers for 18 minutes at 375 degrees F (190 degrees C).
Per Serving: 21 calories; 0.9 2.5 0.6 < 1 58 Full nutrition
ReviewsRead all reviews 26
My first review after years on Allrecipes - they were that good! I was concerned because my dough wasn't particularly sticky - moderately stiff and elastic - but, although it was difficult to r...
Great recipe! So easy, quick, minimal ingredients, and I agree the cost of those small bags of artisan crackers now seems outrageous! I followed the basic recipe, including parmesan, but did not...
These are very tasty, although I liked them better without the added sea salt on top. Because handling the crackers was so difficult after they were rolled out, resulting in sadly mishapen crac...
Certainly the key here is roll them out thinly but you've got to be careful about over-baking. The taste isn't pleasant. In the video, Chef John returns half the tray to the oven to get the rema...
This recipe is so simple and quick to make! I didn't have fresh rosemary or parmigiano reggiano, so I substituted finely grated marbled cheddar cheese and dried rosemary ground in a mortar and...
These are so yummy. The second time I doubled the batch and grabbed Adagio cheese by accident. It was a great mistake. I am not sure which is better. Pricking with a fork did not seem necessary ...
These are delicioso! I baked some like his and some a little lighter (just a little). Both were delicious!
I’ve bumped up my spices each time I’ve made these. This is a great jumping off recipe and is super mailable to create crackers that compliment your topping selection. The batch I made tonight...