Crispy Rosemary Sea Salt Flatbread Crackers

Crispy Rosemary Sea Salt Flatbread Crackers
  • 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


  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

05/02/2018
Crispy Rosemary Sea Salt Flatbread Crackers, recipe PT15M PT1H 5 455 calories

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