Rosemary and Olive Oil Crackers, 7 Tips for Extra Crunchy Homemade Crackers
The quickest way to put bread on the table is to make crackers: Rosemary and Olive Oil Crackers. Quick and simple, making crackers doesn’t have to mean making a mess.
They are crispy, crunchy, and downright delectable with the bright flavor of rosemary! Perfect with soups, stews, chili, on a charcuterie board or a simple snack plate with cheese and veggies. Perfect with Golden Sauerkraut!
You can tailor the recipe to your family’s preferences and develop a signature cracker for your house. Rosemary is delicious or use your favorite herb. If using dried rosemary or another herb, use half the amount.
Watch the video to see how easy it is!
Let me share my 7 best tips for making extra crunchy crackers in your kitchen!
7 tips for extra crunch
- Don’t skip the fat – fat contributes crunch and flakiness!
- Let the dough rest before rolling – from 15 minutes to 24 hours
- Roll thinly – the thinner the better, 1/8 inch (<.5 cm)
- Don’t forget to dock – pierce the unbaked cracker sheet all over with a fork
- Brush with olive oil – crisps while baking
- Use a baking stone if you have a one or a heavy duty cookie sheet
- Cool on a wire rack – for good air circulation
Bonus tip #8
*** Store cooled crackers in an airtight container to retain freshness and crispness.
Easy step-by-step
Stir ingredients together until a soft dough forms.
Knead dough gently 8-10 times, then rest 15 minutes or up to 24 hours for easy rolling.
Roll thinly into a circle. Dock with fork to prevent large air bubbles and embellish with more olive oil, salt, and rosemary.
Slide dough with parchment paper onto a preheated baking stone or a cookie sheet (which need not be preheated).
Baked cracker sheets will be richly golden with plenty of brown sunspots.
A baking stone promotes quick browning and even baking, but if you don’t have one don’t worry. You can bake them on a cookie sheet.
Let cool completely, then break into rustic pieces.
Serve immediately or store in an airtight container.
Crunchy, delicious Rosemary and Olive Oil Crackers are perfect for your charcuterie board or snack plate and pair nicely with soups and stews – enjoy!
PrintRosemary and Olive Oil Crackers
Goodbye preservative-, trans fat-, and sodium-laden store-bought crackers! Rosemary and Olive Oil Crackers fly together in a jiffy; they’re made with pantry staples. You can tailor the recipe to create your own signature Herb Cracker. This recipe is dedicated to my late friend Jane Thomas who shared it with me.
- Prep Time: 25
- Cook Time: 24
- Total Time: 49 minutes
- Yield: 11 oz. 1x
- Category: flatbread
- Method: oven
- Cuisine: American
Ingredients
- 1 1/4 cups (155 g) all-purpose flour
- 1/2 cup (63 g) whole wheat flour
- 1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried rosemary
- 1 teaspoon baking powder, preferably aluminum-free
- 3/4 teaspoon salt
- 1/2 cup (120 ml) water
- 1/3 cup (75 ml) olive oil
- Extra salt, olive oil, and rosemary for topping
Instructions
1. Whisk together flours, chopped rosemary, baking powder, and salt in a medium mixing bowl. Add water and olive oil; stir with a wooden spoon until dough forms. Turn dough out onto a clean work surface and knead gently 10 times to shape dough into a smooth ball. Turn mixing bowl over the dough to cover and let rest 15 minutes to 24 hours.
2. Preheat oven to 450 F (230 C) with a baking stone if you have one. If not, that’s okay!
2. Divide dough into 3 pieces and roll one portion out on a piece of parchment paper into a very thin 10-inch (25 cm) circle. Try to roll the dough about 1/8-inch (<.5 cm) thick. Dock the dough liberally with a fork to prevent air bubbles. Brush lightly with olive oil, sprinkle with salt, and a little more chopped rosemary. Roll lightly a few times to press the rosemary into the dough.
3. Using a rimless cookie sheet, slide cracker sheet with the parchment paper onto the pre-heated baking stone or place it on a cookie sheet. Bake 8-10 minutes, until golden with brown “sun spots.” Repeat for remaining cracker dough.
4. Cool cracker sheets on a wire rack. When cool break into irregular pieces.
Notes
If you prefer crackers with a traditional shape, cut the rolled dough into squares with a chef’s knife, pizza cutter, or ravioli cutter before baking.
Notes
If you prefer crackers with a traditional shape, cut the rolled dough into squares with a chef’s knife, pizza cutter, or ravioli cutter before baking. See this Cottage Diary Post: Tea, Crackers, Pineapple Vinegar, and Pack Rats for an example.
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The flavor of fresh rosemary shines through! Enjoy the lightly salted taste of your homemade snacks with pride.
4 Comments
These look really good! Might have to try them but I think I will use my thin bread rolling pin. I cut my thin bread right out of the oven so they slice nice – might work well for these too. Thanks for sharing!
Yes, it would work. I sometimes use my lefse pin for crackers. Gives them a fun texture with no extra work.
If using fresh milled flour are the amounts the same or would they need to be adjusted? Just learning the fresh milling process.
Hi Lisa, I used fresh-milled flour along with all-purpose in this recipe. I have a grain mill, so any recipes I post for whole grain flour are made with freshly milled flour. In general, whole grain flour is “thirstier” than white flour, due to the bran. Once you have a feel for this recipe – or any recipe – you’ll know if you need to add a little more/less flour to get the right texture to your dough. Mary at Mary’s Nest has a wonderful tutorial on using different types of flour that you might find helpful. https://marysnest.com/the-basics-of-how-to-bake-with-fresh-milled-flour/ ~ Michele