Popular Recipes Crispy Rosemary Sea Salt Flatbread Crackers

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Crispy Rosemary Sea Salt Flatbread Crackers

"Making your own 'fancy' crackers at home is a fairly basic operation, and not only will they be less expensive than store-bought, but you can customize them any way you want. Please pay attention to your baking time."

Ingredients :

1 1/2 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon white sugar
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons extra-virgin olive oil
1/2 cup cold water
1 tablespoon minced fresh rosemary

Instructions :

Prep : 20M	Cook : 8M	Ready in : 32M

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 or minutes. Divide dough in half.
Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

Notes :

My "12-15 minutes" baking time is just a rough guess, and it will depend on the thickness of your dough. I would start checking at 10 minutes and go from there.
Substitute any fresh herb of your choice instead of rosemary.
Substitute poppy, sesame, or fennel seeds instead of sea salt.

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