- 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
- 1–2 tablespoons finely minced fresh Rosemary
- Flaky sea salt, such as Maldon
- 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.
- Wrap dough in plastic wrap and refrigerate for 30 minutes or until firm.
- Heat oven to 350 degrees.
- Cut dough into 2 even pieces.
- 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.
- 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.
- Prick all over with a fork (this will stop your crackers from baking into little pillows – which FYI are pretty fun to eat)
- 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.