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.

Rosemary Croccantini Flatbread Crackers
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!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
38 Comments on “Rosemary Croccantini Flatbread Crackers”
Just made these and my whole family of Croccantini addicts loved them. Great with fancy cheese but also with Farmer John Braunschweiger – so much win!
That’s awesome, Andrew! YAY!
Can I order the Rosemary Croccantini Crackers on line?
Hi Pauline, yes you can, they’re on Amazon but you have to buy in packs of 12. Here’s the link: http://amzn.to/18cETha
Great recipe–thanks so much.
I have a big rosemary shrub right outside my back door, so I never have a shortage of fresh rosemary–even on a night like tonight when it’s going down to 22°F. Rosemary is very hardy and will get quite large under the right conditions (at least here in central NC).
I’ve fiddled with this recipe to get it just the right flavor and crispiness, but I can pretty much match the croccantini they sell at Costco for $7.50 a box. My family loves it. By the way, I’ve found that adding a pinch of active dried yeast to the dough and resting it for about 30 minutes gives a very interesting texture. (This may be heretical since it’s supposed to be ‘flatbread,’ but, hey, I think it really adds a nice cracker-like texture ….)
Thanks again!
Thanks so much for sharing your tips! I will try them the next time I bake these.
I am going to try these tonight. I just made a batch of fig jam to give out as Christmas presents- it would be great to have good homemade crackers in the basket as well!
Hi Theresa, homemade fig jam?! Awesome! I need to get around to making some myself. I know a lot of people who have made these recently and everyone has loved them. Let me know how it goes. Make sure to roll that dough super thin!
Cracker, something that I want to do. The last time I tried I couldn’t get it crunchy…honestly, I think the recipe I used wasn’t good, so it became a Baguette.
I will try again with your recipe…I know there si no way to fail with it.
Thanks for sharing this.
Hey Nydia, I don’t know what kind of crackers you made, but it’s very important to roll it very very very thinly (so you can almost see through it when you hold it up to a light) so it can get crispy. Also, I know that if you try making crackers with butter, it doesn’t work as well because of the fairly high water content. Oil always seems to be better!
I am definitely going to start make my own crackers! I paid a fortune for some rosemary crackers the other day. They were good, but I’m sure they weren’t near as good as these are. You make it look quite easy. Thanks! This recipe definitely got my attention!
Oh wow I love how simple these crackers are!! They look just perfect with fig jam and manchego. I am definitely bookmarking this to make soon!
These little crackers that are like 7 Euros for a small box are so addictive. I am very happy that you shared this recipe so we can make at home. (PS. I love your marble counter- beautiful)
Those look amazing! I really need to make crackers.
I’ve been looking for a cracker recipe. Thanks 🙂
Joanne, it’s so impressive that you make your own crackers! If stored in an airtight container, how long are they good? These would be nice as a Thanksgiving appetizer, but I want to make-ahead!
What a great recipe and I love the idea of combining the cheese with fig jam to spread on these crackers.
Fantastic, they looks absolutely amazing. I think it’s terrible how much some crackers and biscuits cost. I, like you, felt this pain and made my own a while back – you may have seen them, I don’t know. I always find them to be such fun to make too.
Right, seeing that these are on your top 10 list, I had to print the recipe to try! Will endeavour to have these out of the oven and in my belly in the next couple of days!
Have a super day.
🙂 Mandy
Hey Mandy! Yay, you are in for a treat, they are really good. Get the fig jam and manchego if you can though…that’s what makes it in my top 10! I’m not trying to scare you or anything, but if you’ve never made crackers before, they can be a bit rebellious at times. Remember to always trust your judgement, and bake them until they look golden brown. And remember they crisp as they cool! Let me know how it goes =)
I need to make crackers! These look so good – I love rosemary!