Baking & Desserts

Sourdough Rosemary Crackers


  • 1 cup all-purpose flour
  • 1 cup sourdough starter discard
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons finely chopped fresh rosemary
  • 1 teaspoon kosher salt
  • olive oil cooking spray
  • ½ teaspoon flaked sea salt
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C).


  • Step 2

    Combine flour, sourdough starter discard, olive oil, rosemary, and kosher salt in a bowl. Mix with a wooden spoon to incorporate the ingredients. Turn out onto a work surface and knead until a smooth dough forms. Divide the dough into 2 pieces and shape each piece into a small rectangle.

  • Step 3

    Lightly flour a large sheet of parchment paper and place 1 piece of dough on top. Lightly flour top of dough, roll into a large, 1/16-inch thick rectangle, and cut into 1 1/4-inch squares. Spray tops with cooking spray and sprinkle with flaked sea salt. Carefully transfer the parchment paper and dough to a baking sheet. Repeat with remaining dough.

  • Step 4

    Bake in the preheated oven until crackers are golden brown, about 24 minutes, turning halfway through.

  • Step 5

    Remove from the oven and let cool on a baking rack.

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