Categories: Snacks
Ingredients
- 1 1/2 cups flour
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 1/2 tsp kosher salt
- 1 tsp sugar
- 1 tbsp. minced fresh rosemary
- 3 tbsp. olive oil
- 1/2 cup cold water
- 1/2 tsp flaky sea salt
Directions
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Preheat oven to 375. Mix together flour, cheese, kosher salt, and sugar in a bowl. Add rosemary, drizzle with olive oil, and add water. Mix with a fork until fairly stick dough comes together, about 1 minute.
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Transfer to a flour surface. Knead, adding additional flour as needed, until it no longer sticks to work surface, 2 to 3 minutes. Divide in half. Roll out each half to a 10×12-inch rectangle on a sheet of parchment paper. Brush or mist lightly with water. Prick with a fork to prevent crackers from puffing too much.
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Cut each rectangle into about 30 pieces with a pizza cutter. Slide paper with crackers onto baking sheets. Sprinkle with sea salt.
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Bake until golden brown and crisp, about 18 minutes, rotating sheets once during baking. Cool in baking sheets.