Rosemary Croccantini Flatbread Crackers

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.  Here’s how to make them:

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

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!

Click here for the printable recipe.

Adapted from the Fresh Loaf.

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16 Responses to Rosemary Croccantini Flatbread Crackers

  1. I need to make crackers! These look so good – I love rosemary!

  2. 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

    • Joanne says:

      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 =)

  3. 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.

  4. What a great recipe and I love the idea of combining the cheese with fig jam to spread on these crackers.

  5. 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!

  6. Lafemmeroar says:

    I’ve been looking for a cracker recipe. Thanks 🙂

  7. Those look amazing! I really need to make crackers.

  8. 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)

  9. 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!

  10. mjskit says:

    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!

  11. Nydia says:

    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.

    • Joanne says:

      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!

  12. Pingback: Rosemary Croccantini « The Complete Cook Book

  13. Theresa Hughes says:

    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!

    • Joanne says:

      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!

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