- 200 grams sourdough starter, stirred down
- 120 grams all purpose flour
- 5 grams sea salt
- 4 tablespoons unsalted butter, room temperature
- 2 tablespoons fresh rosemary chopped, plus extra set aside
- Olive oil, for brushing
- Flake salt
- Mix the sourdough starter, flour, salt, butter, and rosemary. Knead until a smooth dough forms.
- Shape the dough into a small slab. Wrap tightly with reusable bee’s wrap or plastic wrap.
- To bake immediately, refrigerate for 1 hour. For a longer ferment, refrigerate for 24 hours, then proceed to the next step.
- Preheat the oven to 350°F.
- Lightly flour a piece of parchment paper sized to fit your baking pan and the top of the dough. (You may want to split the dough and work in batches. I had to use two sheet pans to fit all the crackers)
- Place the dough onto the floured parchment and roll it about 1/16 inch thick.
- Transfer the dough and parchment together onto a baking sheet.
- Cut the dough into about 1-inch squares; I suggest using a pizza or cracker cutter.
- Poke each cracker a few times with a fork; this will keep them from puffing up.
- Lightly brush with extra virgin olive oil and then sprinkle the salt over the top of the crackers.
- Bake the crackers for 20 to 25 minutes until they start to crisp and brown around the edges. Midway through, rotate the baking sheets.
- When browned and crisped to your liking, remove the crackers from the oven and allow them to cool.
- Store crackers in an air-tight container at room temperature for about a week or two. I like to store them in a sealed glass weck jar.
