ngredients:
- 1 cup (240g) sourdough discard
- 1 1/2 cups (190g) all-purpose flour
- 1/4 cup (60ml) olive oil
- 1/2 teaspoon salt (plus extra for sprinkling)
- 1 teaspoon fresh or dried rosemary, finely chopped
- Optional: garlic powder, cracked black pepper, or seeds for topping
👩🍳 Step-by-Step Instructions:
Step 1: Preheat oven
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
Step 2: Make the dough
In a bowl, combine sourdough discard, flour, olive oil, salt, and rosemary. Mix until it forms a smooth, firm dough.
Step 3: Roll out dough
Place dough on a floured surface and roll it out very thin, about 2–3 mm thick.
Step 4: Cut crackers
Use a knife or pizza cutter to cut the dough into squares, rectangles, or any desired shapes. Transfer to the baking sheet.
Step 5: Add toppings
Lightly sprinkle with extra salt, herbs, or seeds if desired.
Step 6: Bake
Bake for 15–20 minutes, or until crackers are golden and crisp. Keep an eye toward the end to prevent burning.
Step 7: Cool
Let crackers cool completely—they will crisp up further as they cool.
🍯 Tips:
- Roll the dough very thin for extra crispy crackers.
- Store in an airtight container to maintain crispness.
- Pair with cheese, dips, or enjoy plain.
Crispy, fragrant, and addictive rosemary sourdough crackers! 😍🌿🍘✨
