Rosemary Croccantini Crackers

Rosemary Croccantini Crackers (tastes like La Panzanella)

Adapted via Fifteen Spatulas and Smitten Kitchen

Ingredients

1 1/2 cups unbleached all purpose flour

1 tsp kosher salt

2 tbsp olive oil plus more for brushing

1/2 cup cold water

1 tbsp chopped fresh rosemary plus more for topping

flaky sea salt for topping

Preheat oven to 400°F with a baking stone or baking steel.

Using a food processor, pulse together flour and salt.  Drizzle with olive oil, pulse to combine.  With processor running, drizzle in olive oil and cold water until dough comes together.  Add more flour and mix thoroughly if dough is sticky.  Dump onto counter and knead a few times, wrap in plastic wrap to rest for at least 15 minutes for the gluten to relax.

Divide dough into 4 pieces and roll out each as thin as possible using a pasta roller or roll by hand onto a sheet of parchment paper into a 10-inch round. Lightly brush top with olive oil and sprinkle with salt and rosemary.  Slide parchment onto preheated baking stone and bake 8-10 minutes until pale golden brown.  The crackers will crisp further as they cool.