Prep
15minCook
15minLevel
EasyRating
/rating_on.png "1 Star")
/rating_half.png "5 Stars")
Loading...| 1 ½ cups all purpose flour | |
| 1 teaspoon coarse sea salt | |
| 1 teaspoon sugar | |
| 1 tablespoon fresh rosemary finely chopped | |
| 1 ½ tablespoons olive oil | |
| 1/2 cup water | |
| extra sea salt for topping if desired. |
| 1. | Preheat oven to 500°F degrees. |
| 2. | Place flour, salt, sugar and rosemary in a bowl, whisk to combine. |
| 3. | Stir in water and oil, stir until fully combined. |
| 4. | Turn dough out onto a lightly floured piece of parchment paper (slightly larger than your baking sheet.) |
| 5. | Roll the dough until it is about 1/8th of an inch thick. you may need to add a bit of flour because the dough is quite sticky. Try to keep the thickness as even as possible. |
| 6. | Trim the edges if you want. The edges tend to be thinner and so they may burn in the oven before the rest of the crackers are done. |
| 7. | Cut the dough into squares using a pizza cutter. Brush with a little water and sprinkle with more sea salt if desired. Use a fork to prick each square a few times. |
| 8. | Transfer the dough, still on the parchment paper, onto a baking sheet and place it in the oven. Immediately reduce heat to 425°F. |
| 9. | Bake for 12-17 minutes, or until crackers are starting to become golden. |
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