Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Rosemary Sea Salt Sourdough Crackers

Rosemary Sea Salt Sourdough Crackers


  • Author: Tamar Adler, New Yorker, with very slight alterations
Scale

Ingredients

  • 200 g. (about 1 cup) sourdough starter, fed the night before
  • 1 cup plus 2 tablespoons all-purpose flour
  •  ½ teaspoon kosher salt
  • 3 tablespoons olive oil, plus more olive oil or butter for brushing over the top
  • 12 tablespoons finely minced fresh Rosemary
  • Flaky sea salt, such as Maldon

Instructions

  1.  In a mixer at medium speed, combine starter, flour, salt, and oil or butter until a smooth dough forms—it’s fine if it’s still a little sticky.
  2. Wrap dough in plastic wrap and refrigerate for 30 minutes or until firm.
  3. Heat oven to 350 degrees.
  4. Cut dough into 2 even pieces.
  5. Working with one piece of dough at a time (store the other in the fridge while you work), flour a piece of parchment paper, flour dough, and flour a rolling pin. Roll dough out on parchment until very thin—1/16 of an inch.
  6. Brush flattened dough lightly with olive oil, sprinkle with salt and/or other seasonings, and use knife to cut dough into squares or whatever shape of cracker you like.
  7. Prick all over with a fork (this will stop your crackers from baking into little pillows – which FYI are pretty fun to eat)
  8. Transfer dough onto parchment-lined baking sheets, leaving a bit of space between crackers. Bake for 15-20 minutes. The crackers are done when they are golden brown and crisp.