Rosemary and Sea Salt Crackers

I know, I know… It may seem crazy to make your own crackers, but when you taste them, you’ll understand. As good as anything you’d find in a grocery store fine, for a fraction of the price, you can serve these crackers with cold cuts or your favorite cheese.

for 14 to 16 crackers

Ingredients

• 250 mL (1 cup) all-purpose flour
• Pinch of salt
• 30 mL (2 tbsp.) extra virgin olive oil, more for brushing
• Half a small onion, chopped finement in a food processor
• 30 to 45 mL (2 to 3 tbsp.) water
• Dried rosemary, crumbled
• Sea salt

HOW TO

Place one rack on the top third of the oven and another on the bottom third.

Preheat oven to 350°F (180°C). Brush 2 or 3 baking sheets with olive oil.

In a medium bowl, combine flour and salt. Add olive oil. Mix well with your fingers. Add chopped onion and 30 mL (2 tbsp.) water.

Mix again and knead until the dough forms a ball, adding water if necessary.

Divide the dough into 14 to 16 pieces. On a lightly floured surface, roll out each piece as gently as possible.

Transfer the loaves to the baking sheets. Brush with olive oil and sprinkle with rosemary and sea salt to taste.

Bake for 10 to 12 minutes, rotating and changing racks halfway through baking, or until golden and slightly crisp. Cool on a rack.