Rosemary Croccantini Flatbread Crackers

These homemade rosemary flatbread crackers are just like the expensive ones that you buy at the store! A simple rosemary cracker dough is rolled thin and baked until bubbled and crunchy.


If I could only eat 10 things for the rest of my life, this would be one of those 10 things.  These are crispy rosemary flatbread crackers, that I love to slather with fig jam and top with thin shavings of Spanish manchego cheese.

This is a homemade version of the La Panzanella Croccantini you may have seen at Whole Foods or other specialty shops.  They are wildly delicious, but also wildly expensive, at about $7 for 10 crackers.  I mean, come ON, it’s basically flour and some herbs, it really shouldn’t be that much.

You can only spend that much for so long before you decide it’s time to start making them at home.  The crackers have a really lovely fragrance to them from the rosemary, and they are super crispy crunchy delicious.

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5 from 2 votes

Rosemary Croccantini Flatbread Crackers

These homemade rosemary flatbread crackers are just like the expensive ones that you buy at the store! A simple rosemary cracker dough is rolled thin and baked until bubbled and crunchy.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 233kcal

Ingredients

  • 1.5 cups all purpose flour
  • 1 tsp salt
  • 1/2 tsp sugar
  • 2 tbsp olive oil
  • 1/2 cup cold water
  • 2 tbsp fresh rosemary chopped

Instructions

  • Preheat the oven to 450 degrees F.
  • Pulse to combine the flour, salt and sugar in a food processor. Drizzle in the oil, and pulse 15 times to distribute. Slowly stream in the water until the dough start to come together in a big ball, and let it run around the food processor for 10 seconds. Add the rosemary and let it run for 10 seconds just to distribute it a little (it will distribute more when we knead).
  • Turn the dough out onto your countertop and knead to a smooth ball. The dough should feel tacky, not sticky. If it feels sticky, add a *very* small amount of flour. Divide the dough into four pieces and cover with a towel. Let the dough rest for 10 minutes so the gluten can relax.
  • If you have a pasta roller, roll each piece of dough as thin as you possibly can, one at a time. If you don’t have a pasta roller, use a rolling pin to roll the pieces out as thinly as possible. I find that rolling it out right on parchment paper is easiest, so you can just transfer it straight to the baking sheet or baking stone afterward.
  • Spray the rolled dough with water (this helps it get crispy), and sprinkle with salt and pepper. Bake on a sheet pan for about 3 minutes on each side, but make sure you watch them, because even the smallest difference in thickness can change the time considerably.
  • Repeat with the remaining dough. The crackers crisp up a lot as they cool, but if they seem too floppy, turn the oven off and let the crackers dry out from the residual heat in the oven. Just check on them every once in a while. When they’ve cooled, break into shards. Enjoy!

Notes

 

Nutrition

Calories: 233kcal | Carbohydrates: 36g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 197mg | Fiber: 1g | Sugar: 1g