Sourdough Rosemary Crackers
Ingredients
- 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
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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 dough into two pieces and shape each piece into a small rectangle.
- Lightly flour a large sheet of parchment paper and place one piece of dough on top. Sprinkle dough lightly with flour, then roll into a large, 1/16-inch-thick rectangle. 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 the remaining dough.
- Bake in the preheated oven until crackers are golden brown, about 24 minutes, turning halfway through.
- Remove from the oven and let cool on a baking rack.
Source
Original recipe: View Original