Homemade Rosemary Crackers
These elegant, long slabs of rustic crackers are ideal as a bread alternative with a meal, perfect as a snack, or for a sophisticated aperitivo with cured meats, cheeses, and olives. I’ve always adored rosemary croccantini—those “crunchy little bites”—but these grand rosemary crackers, known as lingue di suocera, are truly something special!
Servings 8
Calories 173kcal
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
Calories: 173kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1mg | Potassium: 34mg | Fiber: 1g | Sugar: 0.1g | Calcium: 5mg | Iron: 1mg