Transform your appetizer game with these elegant rosemary crackers, inspired by the traditional Italian lingue di suocera or "mother-in-law's tongue." With their delicate crunch and fragrant rosemary, they’re perfect for entertaining or elevating any meal.
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YOU WILL LOVE ITALIAN LINGUE DI SUOCERA
I’ve always adored rosemary croccantini—those “crunchy little bites”—but these grand rosemary crackers, known as lingue di suocera, are truly something special! These crackers are an irresistible combination of rustic charm and refined flavor. Easy to make with simple pantry ingredients, they bring a touch of Italian elegance to your table.
For a sophisticated aperitivo, pair with cheese, cured meats, olives, or my personal favorite: blue cheese with a drizzle of honey.
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INGREDIENTS FOR ROSEMARY CRACKERS
These elegant, long slabs of rustic rosemary crackers are ideal as a bread alternative with a meal, or a perfect snacking cracker with an antipasto platter. Pairs well with this Feta Dip!
- Flour: The backbone of the recipe, creating structure while providing a neutral canvas for the flavors of olive oil and rosemary.
- Warm Water: Helps to hydrate the dough and activate gluten for an elastic, workable texture.
- Olive Oil: Adds richness and a smooth, Mediterranean flavor to the crackers, while also contributing to their crisp texture.
- Fresh Rosemary: Infuses the crackers with an aromatic, herbaceous flavor that enhances their rustic appeal.
- Kosher or Flaky Sea Salt: Provides balance, enhancing the natural flavors of the ingredients while adding a delightful crunch.
HOW TO MAKE ITALIAN LINGUE DI SUOCERA
- Mix the Dough: Combine flour, warm water, and olive oil in a stand mixer with a dough hook. Knead for about 10 minutes, until the dough is stiff and elastic. Adjust the water slightly if needed—factors like altitude, flour age, and temperature can affect texture.
- Rest: Let the dough rest for at least 10 minutes, or up to 24 hours if you want to prep ahead.
- Shape the Dough: Divide the dough into 4 portions. Roll out one piece into a long, thin sheet. Sprinkle fresh rosemary over one half of the sheet, fold it over like a book, and roll it out long again.
- Thin and Shape Further: Slice each sheet lengthwise and crosswise into four pieces, stack them, and roll again until extremely thin—thinner than pasta dough. Aim for the length of your baking sheet.
- Prepare for Baking: Place the thin sheets onto a parchment-lined baking sheet. Brush generously with olive oil and sprinkle lightly with salt.
- Bake: Bake at 450°F (230°C) for about 10–12 minutes, or until the crackers are golden, blistered, and crisp.
- Final Touch: After baking, brush the crackers with a little more olive oil for added richness and shine.
More Tasty Unleavened Bakes!
RECOMMENDED EQUIPMENT FOR MAKING ROSEMARY CRACKERS
- Stand Mixer with Dough Hook: Essential for kneading the stiff dough until it becomes elastic and smooth, saving time and effort compared to kneading by hand.
- Rolling Pin: A sturdy rolling pin helps achieve the ultra-thin sheets required for the crackers' signature texture.
- Parchment Paper: Prevents sticking and ensures an easy transfer of crackers to and from the baking sheet.
- Baking Sheet: Choose a large, flat baking sheet to accommodate the long, thin crackers for even baking.
- Pastry Brush: Perfect for brushing olive oil on the dough both before and after baking to enhance flavor and shine.
- Sharp Knife or Pizza Cutter or Bench Scraper: Useful for slicing the dough into portions and achieving uniform shapes before baking.
- Kitchen Scale: Ideal for accurate measurement of ingredients, especially when converting to metric measures.
History of Lingue di Suocera or Mother-in-Law's Tongue
The Italian cracker Lingue di Suocera, or Mother-in-Law's Tongue, is a delightful blend of tradition and innovation. Its story began in 1945, when the Fongo family opened their first oven in Rocchetta Tanaro near Asti, in the Piedmont region. The cracker became famous in 1993 thanks to Mario Fongo, whose passion for flour and creativity led to its distinctive long, thin, and irregular shape. Playfully named after the sharp wit often attributed to a mothers-in-law’s tongue, its charm lies in natural leavening, hand-rolled dough, and premium ingredients like extra virgin olive oil. Originally hailing from the Turin area in Northern Italy, these crackers have become a versatile staple, perfect for pairing with cured meats and cheeses or as an elegant bread alternative.
Pronunciation - phonetically sounds like: LEEN-gweh dee swaa-CHERA
DIET CATEGORIES FOR THIS ROSEMARY CRACKER RECIPE
Bite Me Industries is a produce-centric blog celebrating seasonal ingredients, with a strong emphasis on baking and flavor-driven recipes for the home kitchen that transport you to your favorite café, bakery, or bistro for a special meal or indulgence. The diet categories listed below are provided for your convenience and are not intended as nutritional advice.
Here is a quick reference if you are trying to meet a dietary consideration.
- DF (Dairy-Free): Yes, this recipe contains no dairy ingredients.
- EF (Egg-Free): Yes, no eggs are required for this recipe.
- GF (Gluten-Free): No, as it uses regular flour. To adapt, substitute with a gluten-free flour blend.
- NF (Nut-Free): Yes, there are no nuts in this recipe.
- PB (Plant-Based): Yes, all ingredients are plant-based, making it suitable for plant-based diets.
- SF (Sugar-Free): Yes, no sugar is added to this recipe.
- VE (Vegetarian): Yes, this recipe is vegetarian-friendly.
- VG (Vegan): Yes, the absence of animal products makes this recipe vegan.
Homemade Rosemary Crackers
Ingredients
- 2 cups flour (250 g)
- ½ cup warm water (120 ml)
- ¼ cup high-quality olive oil (60 ml)
- Fresh rosemary to taste
- Kosher salt or flaky sea salt
Instructions
- Mix the Dough: Combine flour, warm water, and olive oil in a stand mixer with a dough hook. Knead for about 10 minutes, until the dough is stiff and elastic. Adjust the water slightly if needed—factors like altitude, flour age, and temperature can affect texture.
- Rest: Let the dough rest for at least 10 minutes, or up to 24 hours if you want to prep ahead.
- Shape the Dough: Divide the dough into 4 portions. Roll out one piece into a long, thin sheet. Sprinkle fresh rosemary over one half of the sheet, fold it over like a book, and roll it out long again.
- Thin and Shape Further: Slice each sheet lengthwise and crosswise into four pieces, stack them, and roll again until extremely thin—thinner than pasta dough. Aim for the length of your baking sheet.
- Prepare for Baking: Place the thin sheets onto a parchment-lined baking sheet. Brush generously with olive oil and sprinkle lightly with salt.
- Bake: Bake at 450°F for about 10-12 minutes, or until the crackers are golden, blistered, and crisp.
- Final Touch: After baking, brush the crackers with a little more olive oil for added richness and shine.
Notes
- Break the large crackers into halves or smaller pieces for easy snacking and serving.
Serve in a bowl or on a platter as a centerpiece for dips, cheese boards, or alongside soups. - You can control the amount of bubbling in the crackers by pricking with a fork several times for flatter crackers. I prefer the flaky crispiness of the bubbling.
- Experiment with seasonings to create your flavor variations.
RECOMMENDED EQUIPMENT FOR MAKING ROSEMARY CRACKERS
- Stand Mixer with Dough Hook: Essential for kneading the stiff dough until it becomes elastic and smooth, saving time and effort compared to kneading by hand.
- Rolling Pin: A sturdy rolling pin helps achieve the ultra-thin sheets required for the crackers' signature texture.
- Parchment Paper: Prevents sticking and ensures an easy transfer of crackers to and from the baking sheet.
- Baking Sheet: Choose a large, flat baking sheet to accommodate the long, thin crackers for even baking.
- Pastry Brush: Perfect for brushing olive oil on the dough both before and after baking to enhance flavor and shine.
- Sharp Knife or Pizza Cutter or Bench Scraper: Useful for slicing the dough into portions and achieving uniform shapes before baking.
- Kitchen Scale: Ideal for accurate measurement of ingredients, especially when converting to metric measures.
Nutrition
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