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My review
Crispy Rosemary Sea Salt Flatbread Crackers
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Chef John
"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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Ingredients
32 m servings 21Original recipe yields 60 servings (5 dozen crackers)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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).
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Reviews
Read all reviews 26Most helpful
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5/7/2017
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...
9/30/2017
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...
9/22/2018
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...
9/14/2018
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...
10/8/2017
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...
1/14/2017
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 ...
11/29/2016
These are delicioso! I baked some like his and some a little lighter (just a little). Both were delicious!
1/13/2019
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...
10/24/2018
Wonderful! We made these, just half a recipe because we are having to use gluten free flour and don’t want to waste it. We were thrilled with the results! I used seasoned olive oil that had Ital...