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Rosemary Sea Salt Sourdough Crackers

Rosemary Sea Salt Sourdough Crackers

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


  • 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


  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.