Olive Oil Rosemary Crackers

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 169.7
  • Total Fat: 6.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 4.0 g

View full nutritional breakdown of Olive Oil Rosemary Crackers calories by ingredient
Report Inappropriate Recipe

Submitted by:


Variation on Mark Bittman's basic crackers Variation on Mark Bittman's basic crackers
Number of Servings: 4


    1 c All Purpose Flour
    1 tsp salt
    2 tbsp olive oil (use the good stuff)
    1/4-1/3 cup water


1) Preheat the oven to 400F. Lightly dust 2 baking sheets with flour or put a baking stone in the oven. Put the flour and salt in a food processor and pulse until combined. Add olive oil and about 1/4 cup of water and let the machine run for a bit; continue to add water a little at a time until the mixture holds together but is not sticky.

2) Roll out the dough on a lightly floured surface until 1/4 inch thick or even thinner, adding flour as needed. Sprinke on extra salt. Score lightly with a sharp knife or razor if you want to break the crackers into nice squares or rectangles later on.

3) Use a spatula, pastry blade, or peel to transfer the crackers to the prepared baking sheets or stone. Bake until lightly browned, about 10 minutes. Cool on a rack serve warm or at room temperature or stone in a tin for up to a couple days.

Number of Servings: 4

Recipe submitted by SparkPeople user TGATES573.

Rate This Recipe