Description
Never throw out your sourdough discard again! These easy, crispy Rosemary Olive Oil Sourdough Crackers are a gorgeous blend of tangy, salty, and herby.
Ingredients
1 cup sourdough starter (unfed discarded starter is ideal)
1 cup all-purpose flour*
1/4 cup olive oil, plus extra for brushing
1/2 tsp sea salt
1/2 tsp onion powder
2 TB dried rosemary (or 4 TB fresh), finely chopped
flaked sea salt, such as Maldon, for sprinkling
Instructions
1. In a medium bowl, combine all ingredients except flaky salt and work into a dough.
2. Knead the dough a few times until it transforms from sticky and craggy to smooth and firm.Â
3. Divide the dough in half and form each half into a roughly rectangular shape. Wrap each half in plastic wrap and let rest in fridge for 30 minutes. Preheat oven to 350 degrees F.Â
4. Place one half of the dough on a sheet of parchment paper and sprinkle both sides lightly with flour. Roll out the dough into a rectangle, keeping the sides as even as possible to minimize trimming. For thin, crispy crackers, roll the dough as thinly as possible – it should be nearly translucent. For a sturdier crackers, keep it slightly thicker.Â
5. Using a pizza cutter, ravioli cutter, or sharp knife, trim the rough edges from the sides of the rectangle and discard (if you have a lot of leftover dough, you can re-roll it, but only do this once as it can make the crackers tough).Â
6. Using a pastry brush, brush the dough lightly with olive oil and sprinkle with flaky sea salt.Â
7. Cut dough into squares of desired size (I like approximately 1.5 x 1.5 inches). It’s ok if they’re not completely uniform in size. And don’t worry about separating the crackers, as they’ll contract and separate as they bake. Alternatively, you can use a cookie or mini biscuit cutter to make round shapes, but you will lose some dough. Use a fork to prick holes all over the crackers.Â
8. Repeat steps 4-7 with the other half of your dough.
9. Transfer both sheets of parchment to baking sheets. Place in oven on middle and bottom racks and bake for 10 minutes, then rotate the baking sheets forward to back and top to bottom to ensure even cooking. Bake an additional 8-12 minutes until the crackers begin to brown on the edges. You’ll probably still have some hot spots in your oven so some crackers may become browner than others; just make sure they don’t burn!
10. Cool crackers completely before eating; they’ll continue to crisp as they cool.Â
Store leftovers in an airtight container.Â
Notes
… you can substitute other flours such as whole wheat, spelt, etc., but the texture of the crackers will be drier and crumblier.
… you can replace the rosemary with other herbs or seasonings such as chili flakes, parmesan cheese, or finely chopped nuts. I always add onion powder as it provides a nice base of savory flavor.
