Recipes Appetizers and Snacks Snacks Cracker Recipes Crispy Rosemary Sea Salt Flatbread Crackers 4.7 (61) 46 Reviews 14 Photos Making your own 'fancy' crackers at home is a fairly basic operation, and not only will they be less expensive than store-bought, but you can customize them any way you want. Please pay attention to your baking time. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on December 8, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 14 14 14 14 Prep Time: 20 mins Cook Time: 12 mins Total Time: 32 mins Servings: 60 Yield: 5 dozen crackers Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 60 servings 1 ½ cups all-purpose flour 1 ½ teaspoons kosher salt 1 teaspoon white sugar ½ cup freshly grated Parmigiano-Reggiano cheese 3 tablespoons extra-virgin olive oil ½ cup cold water 1 tablespoon minced fresh rosemary Directions Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper. Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes. Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half. Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking. Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky). Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness. Chef John Chef's Notes My 12- to 15-minute baking time is just a rough guess. It will depend on the thickness of your dough. I would start checking at 10 minutes and go from there.You can substitute any fresh herb of choice for the rosemary, and poppy, sesame, or fennel seeds for the sea salt. Editor's Note: The magazine version of this recipe bakes the crackers for 18 minutes at 375 degrees F (190 degrees C). I Made It Print 148 home cooks made it! Nutrition Facts (per serving) 21 Calories 1g Fat 3g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 60 Calories 21 % Daily Value * Total Fat 1g 1% Saturated Fat 0g 1% Cholesterol 1mg 0% Sodium 58mg 3% Total Carbohydrate 3g 1% Dietary Fiber 0g 0% Total Sugars 0g Protein 1g 1% Calcium 8mg 1% Iron 0mg 1% Potassium 4mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.