Rosemary Sea Salt Crackers
Okay, I love being crafty and nothing makes me happier than fooling around in my kitchen with new ideas and testing recipes. But I am not someone that makes everything from scratch. I wish I could but honestly don’t have the time. Things like homemade pop-tarts, tortilla chips, and crackers are among those on my list to try but also seem like things that are a lot of work and nothing I would be making on a consistent basis. It’s taken me a long time to get around to making homemade crackers though as it just seems like one of those labor intensive things that would turn out to be good but not worth the time.
Wrong. I was so very wrong! These homemade crackers are SO good and easier than I expected. Now, this does not by any means mean that I’ll be no longer buying crackers and making a batch of these every week to have in the house. They do take a little time and are not something that I see doing for everyday eating. No, these are special crackers that go perfect with friends, wine and cheese on a Friday night. These are crackers to make when you want something special. Something that people will be munching on and say, “wow, these are great crackers, where did you get them?” Date night at home? These are the perfect crackers. Family up visiting and you need a snazzy snack platter? Yup, these crackers. Nieces needing an after school snack? No. Not these crackers. They get Ritz – they won’t even know the difference.
Seriously though, I do love how easy this recipe is and the fun thing is you can create your own flavor combinations with different herbs. We love rosemary and use it a lot but other herbs like thyme or oregano and maybe something fun like pink peppercorns would be perfect things for this recipe.
Now my husband and I differ in the amount of fresh cracked black pepper required for these crackers. He loves them strong and I’m usually coughing and tearing up at his level of pepper. This recipe is for my taste buds so I only put one teaspoon in the recipe, but if you like your pepper strong, by all means add extra. Another note for this recipe is that I love a salty finish on my crackers so what I did was add the sea salt at the end. In the recipe you add a little salt but at the end when you are rolling out the dough, that’s when I sprinkled the sea salt and rolled it into the dough (just so the salt wouldn’t fall off) and then baked them. That way, you still see and taste that nice sharp sea salt as you crunch into the crackers. Okay, lets bake some crackers!
1 1/2 cups all purpose flour
1 teaspoon roughly ground rosemary (some herbs require a little more herb but rosemary is pretty strong)
1 teaspoon table salt
1 teaspoon fresh ground black pepper
1 teaspoon sugar
2 tablespoons olive oil
1/2 cup water
1-2 tablespoons medium ground pink sea salt – RESERVE for end of recipe
In a large bowl, combine flour, rosemary, salt, pepper, and olive oil. It will be dry and lumpy.
Add in the water and mix well. Using your hands, combine dough until it is in a dough ball (dough will be loose). Divide into four small balls and let them rest for 10 minutes.
Preheat oven to 450 degrees F.
Roll out each dough ball as thin as you can get without it tearing. The shape can be irregular, you will be breaking them into pieces later. Once the dough ball is super thin, sprinkle with a little sea salt and gently roll over top so they sink into the dough a little bit. That will keep the salt from falling off while baking.
Once your four dough balls are rolled out, place on non-greased baking sheets and place in the oven on the top rack and bake for approximately 4-5 minutes.
Flip over each piece and then bake for an additional 4-5 minutes.
Turn off the oven and open the oven door to vent the heat. Leave the crackers in the oven for an hour or more to let them fully dry out. This will make them super crispy.
Once dry, break into pieces. Store any uneaten crackers in an airtight container.