Rosemary 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.


Units Scale
  • 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


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.



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.

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