I made these rosemary crackers inspired by the recipe I found here. I usually buy rosemary crackers in a bio/organic supermarket nearby. But this time I made them myself and must say they turned out pretty good: crispy and light (the secret is to roll the dough as thin as you can). Give it a try. It's easy and delicious!
1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped fresh rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
sea salt to taste
HOW TO DO IT:
Preheat oven to 180°. Mix together flour, chopped rosemary, baking powder, and salt. Make a well in the center, then add water and oil and gradually stir until a dough forms. Briefly knead dough gently on a work surface.
Divide dough into 3 pieces. Keeping the remaining dough covered, roll out the first piece as thin as you can on a sheet of parchment paper. The shape can be rustic. (The thinner you roll it, the crispier it will be!)
Lightly brush the dough with additional oil and scatter the remaining rosemary leaves on top, pressing into the dough slightly. Sprinkle with sea salt. Slide the dough (still on parchment) onto a baking sheet and bake until pale golden, about 8 to 10 minutes. Repeat with remaining two pieces of dough. Let them all cool, then break into cracker-sized pieces with your hands. Store in an airtight container.
Important tip: cooking is best in good company... Mia is always curious to see/smell/taste what I'm doing!