Rosemary Crackers
These homemade rosemary crackers have a healthy helping of garlic and are fun to make too! A perfect addition to a holiday charcuterie board.
Hello and thanks for stopping by. I’m really excited about this recipe for a couple reasons:
1. It took me several attempts to get the recipe just right and it feels great to be done.
2. I have always wanted to make a pretty cheese board so I’m crossing a life goal off my list.
3. I’m finally posting something with figs! Granted, my actual recipe doesn’t involve figs, but it’s a start.
I’m feeling pretty good.
HOW THIS ROSEMARY CRACKERS RECIPE CAME TO BE
A while back I saw a recipe for crackers in my Joy of Cooking book. It went something like this: use the recipe for pizza dough on page x, roll out very thin (1/4 inch?) and bake for 4-7 minutes at 400˚. I thought to myself: wow! It’s that easy to make crackers? I already have my own pizza dough recipe that I love and was excited at the idea of expanding it’s repertoire. There was no mention of whether or not to let the dough rise so I first just experimented blindly. I made the pizza dough (added seasonings), let it rise for about an hour then rolled it out as thin as I could. Then I cut it into little circles, brushed with butter, poked with a fork and baked for 5-10 minutes. They were okay, but many of them were just not crispy. Which means they really weren’t crackers at all, but just tiny little bread kinda crunchy/chewy bread circles I labored over on an 80˚ day with my oven at 400˚. Which equals a house temperature of approximately 480˚.
I did a little research and saw some other cracker recipes without yeast and tried that. I know its possible to make good crackers without yeast, but these were the worst batch I made. It was also hot that day and I was tired so I think that had something to do with the quality. Things don’t come out right when I’m not focused. Then while watching The Great British Baking Show, Paul mentioned that butter softens things. I thought – maybe I should stop brushing my crackers with butter so they’ll be crispier? Around this time I also saw recipes with yeast that said to refrigerate the dough overnight. I decided to give that a try, brushed with olive oil instead and I actually ended up with delicious rosemary crackers! Huzzah.
I ditched the biscuit/cookie cutter method and just rolled out a few very thin sheets and just baked it. Once cooled, I broke it up for that rustic effect. Much easier!
WHAT GOES WELL WITH ROSEMARY CRACKERS?
These rosemary crackers are PERFECT with Chevre Honey goat cheese from Trader Joe’s and fig jam. I mean, like perfect. Follow it up with a jack cheese cube wrapped in salami, throw in an olive midway through. Then finish off with a few candied walnuts and repeat. It’s a thrilling ride of sweet, savory, sour, crunchy, creamy, and chewy flavors/textures. Also, I bought everything for this board at Trader Joe’s, except for the fig jam and the crackers, of course. This made this very very easy to pull together.
Rosemary Crackers
Making your own crackers is fun and easy! These rosemary crackers are more healthy with olive oil and garlic.
- Prep Time: 24 hours
- Cook Time: 10 minutes
- Total Time: 24 hours 10 minutes
- Yield: 10 1x
- Category: Appetizer
Ingredients
- 1 1/4 cup warm water
- 1 packet active dry yeast
- 2 tsp salt
- 1/3 cup olive oil
- 2 tsp fresh rosemary (chopped)
- 1 tbsp garlic powder
- 2 cups all-purpose flour ((plus more for kneading))
- 1 cup whole wheat flour
- 4 tbsp grated Parmesan cheese
Instructions
- Add packet of active dry yeast to a large bowl. Pour warm water over the yeast and let sit for 5 minutes. Add sugar and stir. Add oil, salt, garlic powder, rosemary and flour. Stir until a sticky dough forms. Turn out onto a well-floured surface and knead until the dough just comes together and easily forms a smooth ball.
- Place in a clean bowl, cover with plastic wrap and leave in the fridge overnight.
- Place in a clean bowl, cover with plastic wrap and leave in the fridge overnight.
- On a lightly flavored surface, take about a quarter of the dough and roll flat until dough is 1/4 inch thick. Brush with olive oil, sprinkle with 1 tbsp grated parmesan cheese. Bake for 7-10 minutes, until golden brown. Sprinkle with about 1 tsp sea salt. Repeat with remaining 3/4’s of the dough.
- Once cooled, break into desired size pieces.
- Enjoy!
<3 Becky
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