Sourdough Rosemary Crackers

01Method

1. 1

   Heat the oven to 350°F (175°C).

2. 2

   Place the flour, sourdough discard, olive oil, rosemary, and kosher salt into a bowl and stir together with a wooden spoon until combined. Transfer the dough to a work surface and knead until smooth. Split into two equal portions and press each into a rough rectangle shape.

3. 3

   Lightly dust a large sheet of parchment paper with flour, lay one piece of dough on it, dust the top as well, and roll out to a thin rectangle about 1/16 inch thick. Cut into 1¼-inch squares, mist the tops with cooking spray, and scatter flaked sea salt over them. Slide the parchment with the dough onto a baking sheet. Repeat the process with the second piece of dough.

4. 4

   Bake until the crackers turn golden brown, approximately 24 minutes, rotating the pan halfway through baking.

5. 5

   Transfer to a wire rack and allow to cool completely.