I made these rosemary crackers yesterday afternoon and then immediately came down with Just One More syndrome – you know, where you keep telling yourself that you'll only have one more cracker and then stop eating them, no, wait, just one more, and so on. Eventually I did stop myself... right before dinner time. Anyway, the key to making these crispy is to roll the dough as thin as you can – even consider using a pasta maker, if you have one. Enjoy!
Easy Rosemary Crackers (serves 4)
recipe from Epicurious
1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped fresh rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
sea salt to taste
Preheat oven to 450°F. Mix together flour, chopped rosemary, baking powder, and salt. Make a well in the center, then add water and oil and gradually stir until a dough forms. Briefly knead dough gently on a work surface.
Divide dough into 3 pieces. Keeping the remaining dough covered, roll out the first piece as thin as you can on a sheet of parchment paper. The shape can be rustic. (The thinner you roll it, the crispier it will be!)
Lightly brush the dough with additional oil and scatter the remaining rosemary leaves on top, pressing into the dough slightly. Sprinkle with sea salt. Slide the dough (still on parchment) onto a baking sheet and bake until pale golden, about 8 to 10 minutes. Repeat with remaining two pieces of dough. Let them all cool, then break into cracker-sized pieces with your hands. Store in an airtight container.
