January 9, 2014

Crisp Rosemary Flatbread Crackers

Homemade crackers - they're so much fun to make and absolutely fun to eat.  I love the uneven, bubbly, over-browned, unique crackers - they all have character!  This is one of those wonderful recipes that is perfectly fine to serve in all it's rustic glory.  


I ran outside in 14 degree weather to snip fresh (but frozen and snow covered) rosemary.  Rosemary is a very hardy bush that you just can't kill.  It's a perfect herb for winter recipes.


Mix together the flour, baking powder, salt, and chopped rosemary.  Make a well in the middle and add the olive oil and water. 


Mix until it forms a slightly shaggy dough.  Turn the dough ball out onto a lightly floured work surface and knead a few times to bring the dough together into a soft, smooth ball.  Divide the dough into 6 equal pieces and cover them with plastic wrap.  Working with one at a time, divide each piece of dough into 4 equal pieces.  


Place one of the dough balls on a sheet of parchment paper.  Press the dough into an oval 2 inches wide.  Repeat with 2 or 3 more dough balls, spacing 1-2 inches apart.


Roll out the dough to a length of about 9 inches while trying to keep the width at 2 inches.  Lightly brush each cracker with olive oil and sprinkle with flaked sea salt and additional chopped rosemary.  I topped a few crackers with poppy seeds, another with sesame seeds and a few more with freshly ground black pepper just for fun.  Slide the parchment paper onto a preheated baking sheet in the oven and watch them carefully!  It only takes 3-5 minutes and you have lightly browned, crispy homemade crackers.  


Stored in an airtight container these crackers will stay crisp and fresh for up to 5 days.  I had to show off one of my wonderful Christmas presents this year.  My daughter-in-law Callie had this jar made with my Saving Room for Dessert logo etched on the side.  That was the sweetest present!  


Traveling husband gave these very high praise.  He said he loves it when I make something that far exceeds his expectations.  He went on to add that they're better than the crackers you get in those fancy-schmancy restaurants, you know the ones where somebody else picks up the tab.  I think he knows I thrive on encouragement.  Whisper nice things about my kitchen skills and I'll cook and bake for you sweetie!

Crisp Rosemary Flatbread Crackers
1 3/4 cups unbleached all-purpose flour, plus extra for kneading
1 teaspoon baking powder
3/4 teaspoon salt
2 tablespoons chopped rosemary
1/2 cup water
1/3 cup olive oil, plus more for brushing
Flaked sea salt (I used Fleur de sel)

Optional:
Sesame seeds
Poppy seeds
Ground black pepper

Directions:

Preheat oven to 425 degrees.  Place a heavy baking sheet on the middle rack of the oven.  Cut 2 sheets of parchment paper to fit the baking sheet.  Set aside.

In a medium mixing bowl combine the flour, baking powder, salt and 1 tablespoon of the chopped rosemary.  Make a well in the middle of the flour mixture and pour in the water and olive oil.  Gradually stir the ingredients to form a soft, shaggy dough.  Turn the dough out onto a lightly floured work surface and knead 4 or 5 times until the dough forms a soft, smooth ball.

Divide the dough into six equal pieces and cover them with plastic wrap.  Working with one piece at a time, divide the dough into 4 pieces.  Press each piece onto a sheet of parchment paper into a 2 inch wide oval.  Repeat with 2 or 3 more pieces spacing them at least 1 inch apart.  Using a rolling pin, roll out the dough to a thin oval 9 inches long by 2 inches wide.  Try to keep the dough somewhat even as the very thin spots will brown much faster.  Prick the dough with a fork several times to prevent bubbles.  

Brush each unbaked cracker lightly with olive oil.  Sprinkle with a little of the remaining rosemary, the flaked sea salt and any other toppings.  Press them lightly to adhere to the dough.  Slide the parchment paper onto the preheated baking sheet and don't walk away!  They only take 3-5 minutes to bake.  Remove from the oven when they are lightly browned in spots.  Transfer crackers to a wire rack to cool.  

Repeat with all the remaining dough.

Store in an airtight container for up to 5 days.

(adapted from a recipe in The Washington Post, originally published in a July 2008 issue of Gourmet)

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There are some pretty delicious homemade cracker recipe out there so don't miss these posted by my friends:

Recipes posted by Sue on The View from Great Island:


Recipes posted by Chris at The Cafe Sucre Farine


Here are a few more that we've posted over the years:


Enjoy!

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Looks like the Virginia deep freeze is on the way out.  Temperatures in the 50's coming this weekend!  

Apparently we have a few new friends following along so I want to say welcome readers, cooks and bakers!  I hope you find some delicious recipes to try.  We love feedback so don't hesitate to ask questions, offer suggestions or just say hello.  Be sure to sign up for email notifications for new posts; follow along on Facebook and Pinterest and we're just getting started on Instagram.  Your email address will only be used by SRFD to send new content your way ... that we won't share!

We post a lot of desserts and have a few new easy recipes planned so please check back often.  I plan to post more cookie recipes this year so I know you won't want to miss them!  My culinary bucket list gets longer and longer every day, isn't this fun?  Have a great weekend and thanks so much for stopping by!

Tricia

14 comments:

  1. We'e never made crackers but these sure make me want to give it a try

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  2. Your husband sounds so sweet! These crackers look and sound delicious! They would be great with some hummus too.
    Have a great day Tricia!

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  3. Loving these crackers...just what I want to go with all the soup I've been eating lately!

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  4. These flatbread crackers look so crispy and delicious! I love how thin you got them. They would surely go quick at any party with drinks...so impressive, too. And good tip on rosemary. I noticed ones I bought a while back lasted quite a bit longer than I expected in the fridge. Come Spring, I'll remember when I attempt to keep/grow some fresh herbs. Thanks, Tricia!

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  5. I know I'd like your husband! These look delectable, Tricia. i actually wanted to do a bunch of crackers during the holidays and never got around to it! I am pinning these for future reference. Recently, i started freezing any opened boxes of crackers. I hear it keeps them from getting stale. Now, I just need to be able to find them when i need them!

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  6. These rosemary crackers are so evenly thin and crisp, Tricia. Great with hummus.

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  7. These looks absolutely delicious AND beautiful! You are such a wonderful and creative food artist, Tricia!! blessings ~ tanna

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  8. Hello! Just found your blog through your comment at View from Great Island, and stopped by, fell in love...

    following you by emal!

    These crackers are amazing, I also loved your beet hummus, fantastic color....

    Nice to "meet" you!

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  9. I've made a similar recipe before and remember how wonderful they tasted, although mine were much for free-formed than yours ;) Homemade crackers are the best!

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  10. Love, love, love these Tricia! I could probably make a meal out of them with a bowl of hummus. Love your prep pictures too!

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  11. Your flat bread crackers look delicious, would go great with cheese and fruit. :-)

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  12. I pay big money for crackers like these---I'm excited to try this recipe. It's so empowering to find you can actually make things at home that you spend so much for at specialty stores.

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  13. Hi There, This is a terrific post ! The crackers are looking awesome, so crispy and fresh from the oven. It's wonderful to see your each and every post. Hope to see more of your creative endeavors ! Wish you and your family a very Happy and Blessed New Year!!!
    Thanks & Regards, Sonia !!!

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  14. Generally I love to eat chicken recipe. but this recipe also very delicious. I will try it at home.

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