Homemade Rosemary Crackers Appetizers Discuss Homemade Rosemary Crackers in the Brick Oven Cooking forums; You can add it to the dough or sprinkle it on top, both work. I wrote up the recipe as ...

[Modthyrth]

You can add it to the dough or sprinkle it on top, both work. I wrote up the recipe as a suite101 article and have one picture there. I'll add photos of the process next time I make them.

[heliman]

Much appreciated Nikki - I am realy keen to try this one.... thanks again for sharing the info.

Rossco

[papavino]

We made a batch of these last night with parmesan and fresh rosemary. I think we could have rolled it out thinner on the cookie sheets, as they took a bit longer to cook, but they turned out nicely. Good recipe. Thanks.

[splatgirl]

I just cranked out four batches of these with assorted flavorings for my big party on Saturday. I figured they'd be a lighter alternative to foccacia to go with the house-sized bowl of artichoke dip I have prepped and ready for WFO.
Anyway, the crackers are delicious and so easy I think my dog could make them if he had thumbs. Hopefully there will be some left for Saturday...I can't stop nibbling on them.

I made a couple of batches with 1/2 whole wheat flour and they're as good or better as all white flour. I'd imagine rye would be delish as well.
Thanks ever so much for the recipe hookup!

[heliman]

Sounds amazing ... any pics???

Rossco

[PaulB]

I made these crackers but I'm not sure they turned out right. I tried my best to roll them as thin as I could before putting them in the oven. After baking them, they seemed to puff up thicker than I expected. See photo. Is my result the way they are supposed to be? I think the thickness made them more doughy than I expected. They were cooked through but just not as light as I hoped.

[splatgirl]

IME they are never the texture you'd expect from a box cracker, but that is what makes them so good. If you want them thinner, try dividing the dough into smaller portions to roll out. Also let it relax for a few minutes if it starts to fight you. I do it on a big sheet of parchment on the counter and then transfer the whole thing to a sheet pan. One batch of dough should completely cover a half sheet pan, IIRC (I make them by the double or triple batch) I like them rolled a little thinner than what you've got, but still with some heft--the better to hold up a big glob of artichoke dip with!
You can also try baking them longer at a lower temp to get a crispier texture without burning.

[PaulB]

Good ideas. Thanks a lot.