Imagine a crispy, aromatic cracker that transports you to the sun-drenched hills of the Mediterranean with every single bite. These Olive Oil and Rosemary Crackers are not just another boring snack – they're a culinary adventure waiting to happen in your own kitchen! Packed with the rich, herbaceous flavor of fresh rosemary and the smooth, luxurious touch of olive oil, these homemade crackers will make you forget about store-bought versions forever.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 24 crackers
Ingredients
- 1 cup all-purpose flour
- 1/4 cup olive oil
- 1/2 cup water
- 1 tbsp fresh rosemary, chopped
- 1/2 tsp salt
Instructions
- In a large mixing bowl, combine the all-purpose flour, chopped fresh rosemary, and salt. Mix the dry ingredients thoroughly to distribute the rosemary evenly.
- Create a well in the center of the dry ingredients and pour in the olive oil and water. Use a wooden spoon or spatula to gradually mix the wet and dry ingredients until a shaggy dough forms.
- Turn the dough out onto a clean, lightly floured surface and knead gently for 2-3 minutes until the dough becomes smooth and cohesive. If the dough feels too sticky, add a small amount of flour; if too dry, add a little water.
- Cover the dough with a clean kitchen towel and let it rest for 10 minutes at room temperature. This allows the gluten to relax and makes the dough easier to roll out.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough very thin, approximately 1/8 inch thick. Use a pizza cutter or sharp knife to cut the dough into rectangular or diamond-shaped crackers.
- Transfer the cut crackers to the prepared baking sheet. Use a fork to prick small holes in each cracker to prevent them from puffing up during baking.
- Optional: Sprinkle additional sea salt or finely chopped rosemary on top of the crackers for extra flavor.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and crisp. Rotate the baking sheet halfway through cooking to ensure even browning.
- Remove from the oven and let the crackers cool completely on a wire rack. They will continue to crisp up as they cool.
- Once cooled, store the crackers in an airtight container at room temperature for up to 5 days.
Tips
- The key to ultra-crispy crackers is rolling the dough extremely thin. Aim for about 1/8 inch thickness – almost thin enough to see through!
- Don't skip the resting period for the dough. Those 10 minutes allow the gluten to relax, making rolling much easier and preventing tough crackers.
- Pricking holes with a fork is crucial. This prevents the crackers from puffing up and ensures an even, crisp texture.
- Watch your crackers carefully in the last few minutes of baking. The difference between perfectly golden and burnt can be just a minute or two.
- For extra flavor variations, experiment with different herbs like thyme or oregano, or add a sprinkle of sea salt or cracked black pepper before baking.
- Store in an airtight container to maintain crispness. If they start to lose their crunch, a quick 2-3 minute re-crisp in a hot oven will bring them back to life!
Nutrition Facts
Calories: 30kcal
Carbohydrates: 3g
Protein: g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
