These homemade Rosemary Sea Salt Crackers combine the aromatic charm of fresh rosemary with quality olive oil and just the right hint of sea salt. Their delicate, crispy texture elegantly complements any cheese or charcuterie spread. An effortless recipe that transforms simple ingredients into a gourmet, irresistible crunch, enriching snacking experiences.

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I recently started making these Rosemary Sea Salt Crackers and they quickly became a weeknight favorite of mine. I mix 1 1/2 cups all-purpose flour with 1/2 teaspoon salt and 1/2 teaspoon baking powder.

I then add 1/4 cup extra-virgin olive oil and about 1/2 cup lukewarm water until the dough comes together, if its a bit dry, I add a little more water. I finish it off with 2 tablespoons of freshly chopped rosemary which gives an amazing flavor boost.

I love them on my cheese plates because they not only add a crunchy texture but also come with a decent nutritional profile from the olive oil and herbs. Back in the day, I used to compare them with other seasoned crackers like savory oyster crackers or even sourdough discard varieties, but these are honestly easier and just as tasty.

Enjoy making these easy homemade crackers as a nutritious snack option!

Why I Like this Recipe

I like this recipe because it makes me feel like I’m really cooking something homemade and special, even when I’m just whipping up a quick snack. I love how the rosemary gives off this amazing, inviting smell that instantly reminds me of lazy afternoons in a little country cottage. The crackers turn out really crispy with that extra burst of coarse sea salt, which always makes snack time more fun. And honestly, they’re super versatile – perfect with cheese or just on their own when I need something tasty and crunchy.

These homemade rosemary sea salt crackers are pretty darn easy to make, and let me tell you, they’re perfect for a quick bite or to jazz up your cheese plate. I start by mixing together the flour, salt, and baking powder. Then I stir in olive oil, lukewarm water, and chopped rosemary, which gives it that authentic flavor. After combining everything into a soft dough (sometimes I even add a bit more water if it’s too dry), I roll it out really thin and cut it into fun shapes. I like to press a fork into each piece so they bake evenly and then sprinkle a generous pinch of extra coarse sea salt on top before popping them into the oven. I keep an eye on them till they just start to brown, let them cool off, and then enjoy a delicious, crunchy treat that always hits the spot.

Ingredients

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All-Purpose Flour: Provides carbohydrates and some protein, forming the base of these crispy crackers.
Salt: Enhances flavor and brings a satisfyin crunch with extra coarse sea salt topping.
Baking Powder: Helps the crackers rise slightly for a lighter, crispier texture.
Extra-Virgin Olive Oil: Rich in healthy fats and gives u a smooth, tasty bite.
Fresh Rosemary: Imparts an aromatic, herby kick and adds antioxidants for a natural boost.
Water: Brings moisture ensuring the dough binds together for even crispiness when baked.
Overall: All ingredients work together to create a uniquely flavorful, fresh snack.
Gourmet Touch: These crackers are a healthy twist on traditional snacks with gourmet appeal.

Ingredient Quantities

1 1/2 cups all-purpose flour

1/2 teaspoon salt (plus extra coarse sea salt for topping)

1/2 teaspoon baking powder

1/4 cup extra-virgin olive oil

1/2 cup lukewarm water (you may need a little more if the dough seems dry)

2 tablespoons chopped fresh rosemary

How to Make this

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1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. In a bowl, mix together the 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon baking powder.

3. In another bowl, stir the 1/4 cup extra-virgin olive oil with the 1/2 cup lukewarm water and 2 tablespoons chopped fresh rosemary.

4. Pour the wet ingredients into the dry ones and mix until a soft dough forms. If it seems too dry, add a little more water.

5. Transfer the dough to a lightly floured surface and roll it out thinly, about 1/8 inch thick.

6. Cut the dough into squares or your preferred shape and place them onto the prepared baking sheet.

7. Press a fork lightly into each piece to help them bake evenly.

8. Sprinkle extra coarse sea salt evenly on top of the crackers.

9. Bake in the preheated oven for about 10-12 minutes, or until they are just beginning to brown.

10. Remove from the oven and let the crackers cool completely before enjoying them with your favourite cheese or as a snacking treat.

Equipment Needed

1. Oven – preheat it to 400°F
2. Baking sheet – to hold your crackers
3. Parchment paper – for lining the sheet
4. Two mixing bowls – one for the dry ingredients and one for the wet
5. Measuring cups and spoons – for accuracy with all ingredients
6. Stirring utensil – a spatula or big spoon works fine
7. Rolling pin – to roll out your dough on a floured surface
8. Knife or pizza cutter – to cut the dough into squares
9. Fork – to press into each cracker for even baking

FAQ

Can I use a different flour than all-purpose?

Yeah, you can try whole wheat or another type, but the texture and flavor might be a little different so stick with all-purpose for best results.

Do I really need to use lukewarm water?

Well, lukewarm helps to mix the dough better. If you use cold water, you might just need to mix it for a bit longer.

What does baking powder do in this recipe?

It helps the crackers lighten up a bit and not turn out too dense. Without it, you'll just have a flat cracker.

Why is extra coarse sea salt used on top?

The coarse sea salt adds a nice crunch and bursts of flavor when you bite into the crackers. It also makes them look super appetizing.

Can these crackers be made a day ahead?

Yup, you can brew them a day in advance and store them in an airtight container, but they taste best when fresh.

ROSEMARY SEA SALT CRACKERS Recipe Substitutions and Variations

If you dont have all-purpose flour on hand, try using whole wheat flour or a gluten-free blend for a healthier twist
You can swap extra-virgin olive oil with canola or avocado oil – they give a similar consistency without overpowering the taste
If you run out of extra coarse sea salt, regular table salt works fine, but sprinkle it lightly so it doesnt get too salty
No baking powder? Mix 1/2 teaspoon cream of tartar with 1/4 teaspoon baking soda as a reliable substitute
Instead of lukewarm water, feel free to use club soda which might even give the crackers a slightly lighter feel

Pro Tips

1. If the dough seems kinda dry, add a bit more water slowly. Its better to add little by little rather than accidentally making it too wet.
2. When you’re rolling out the dough, try to keep it as evenly thin as possible. A lightly floured surface helps, and if you mess up a few spots, it’s not the end of the world.
3. Let the dough rest for about 5 minutes after mixing. This gives the flour enough time to absorb the water so your crackers will turn out a bit flakier.
4. Keep a close eye on them in the oven. They can go from perfectly golden to burnt really quick, so sometimes I check a minute earlier than the recipe says just to be safe.

ROSEMARY SEA SALT CRACKERS Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

196

kcal

Equipment: 1. Oven – preheat it to 400°F
2. Baking sheet – to hold your crackers
3. Parchment paper – for lining the sheet
4. Two mixing bowls – one for the dry ingredients and one for the wet
5. Measuring cups and spoons – for accuracy with all ingredients
6. Stirring utensil – a spatula or big spoon works fine
7. Rolling pin – to roll out your dough on a floured surface
8. Knife or pizza cutter – to cut the dough into squares
9. Fork – to press into each cracker for even baking

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt (plus extra coarse sea salt for topping)
1/2 teaspoon baking powder
1/4 cup extra-virgin olive oil
1/2 cup lukewarm water (you may need a little more if the dough seems dry)
2 tablespoons chopped fresh rosemary

Directions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a bowl, mix together the 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon baking powder.
In another bowl, stir the 1/4 cup extra-virgin olive oil with the 1/2 cup lukewarm water and 2 tablespoons chopped fresh rosemary.
Pour the wet ingredients into the dry ones and mix until a soft dough forms. If it seems too dry, add a little more water.
Transfer the dough to a lightly floured surface and roll it out thinly, about 1/8 inch thick.
Cut the dough into squares or your preferred shape and place them onto the prepared baking sheet.
Press a fork lightly into each piece to help them bake evenly.
Sprinkle extra coarse sea salt evenly on top of the crackers.
Bake in the preheated oven for about 10-12 minutes, or until they are just beginning to brown.
Remove from the oven and let the crackers cool completely before enjoying them with your favourite cheese or as a snacking treat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.