Rosemary Crackers with Olive Oil


Preparation info

  • Difficulty


  • Dough Yield:


    sheets at .875 lb

Appears in


By Jeffrey Hamelman

Published 2004

  • About

King Arthur Flour Published a highly acclaimed whole grains cookbook in 2006. I was asked to develop a whole grain cracker recipe, and came up with this one. Like all good crackers, these go well with lots of different foods.

U.S. Metric Home Baker’s %
Bread Flour .94 lb .425 kg 3 oz ( cup) 35%
Durum Flour .94 lb .425 kg 3 oz ( cup) 35%
Whole-Wheat Flour .81 lb .365 kg 2.6 oz ( cup) 30%
Water 1.32 lb .595 kg 4.2 oz (½ cup) 49%
Extra-Virgin Olive Oil .34 lb .153 kg 1.1 oz ( T) 12.6 %
Salt .05 lb .025 kg .2 oz (1 tsp) 2%
Rosemary .03 lb .012 kg .1 oz (1 T) 1%
Total Yield 4.43 lb 2 kg 14.2 oz 164.6 %


  1. Mixing: Add all the ingredients to the mixing bowl. In a planetary mixer, mix for 3 minutes on first speed and 3 to 4 minutes on second speed, to moderate gluten development. Desired dough temperature: 75 to 78°F.
  2. Dividing and Shaping: Divide the dough right after mixing into appropriate sized pieces (the weights at the top of the formula fit full sheet pans in the U.S. and Metric columns, and half sheet pans in the Home column). Cover the dough with plastic and refrigerate for 1 to 2 hours. The chilling facilitates rolling the dough. Remove the chilled dough and roll to inch thick at most (about 2 mm on a dough sheeter). Carefully transfer the dough to parchment paper– lined sheets pans, trying to avoid creating thin spots from your hands, which could burn during the bake before the rest of the dough is fully baked. Once on the sheet pans, the dough can be docked with the tines of a fork or a dough docker, or left undocked for a more rustic appearance. The dough can also be scored so that after baking it can be easily broken into pieces. Chill the dough again for 30 minutes to relax it before baking. Just before baking, lightly spritz the dough and sprinkle lightly with coarse salt and/ or pepper, or with seeds such as poppy, sesame, flax, caraway, or fennel. Alternatively, leave the dough as is.
  3. Baking: Bake the flat breads at 420°F for 12 to 14 minutes, until evenly browned and thoroughly baked. Once cooled they can be stored in an airtight container for several days. They can be re-crisped by baking in a 350°F oven for a few minutes.