Rosemary Crackers

INGREDIENTS

1 ¾ cups unbleached flour

1 tbsp chopped rosemary + 3 sprigs

1 tsp baking powder

¾ tsp salt

½ cup water

⅓ cup olive oil + more for brushing

flaky sea salt (or kosher)

INSTRUCTIONS

Combining all ingredients except flaky salt in mixer or food processor until it forms a ball of dough. Divide dough into 3 pieces and roll out one at a time on parchment paper into a 10 inch round. Shape can be rustic & dough should be thin. Keep unused dough covered with plastic wrap to keep them from getting too dry.

Lightly brush top with additional olive oil & scatter rosemary leaves (from sprigs) on top, pressing in lightly. Sprinkle with sea salt. Slide round with parchment paper onto a baking stone & bake 8-10 minutes at 450* until pale golden & brown in spots.

Transfer cracker to a rack to cool & discard the parchment paper. Repeat with 2 more rounds on fresh parchment paper. Do not oil & salt until just before baking. Break into pieces. Keep unused crackers in a sealed container for up to 2 days at room temp.

Delicious with Jalapeño Dip!