If you're making a charcuterie board, you'll want to bake these Homemade Rosemary Olive Oil Crackers to go with it. They're way better than store bought, and they only take about 30 minutes to make!
We really like the fancy rosemary olive oil crackers you can buy at the store - but making them at home just blows the store bought away! It's a super simple dough of all-purpose and whole wheat flour, olive oil, water, a touch of sugar and salt, and a little bit of garlic that's then rolled out, cut into crackers, and baked.
If you're making a charcuterie board anytime soon, you need to save this recipe, because these crackers are way better than anything you can get in the store!
If you're looking to make a few types of crackers or these aren't up your alley, check out our very popular Gourmet Fruit and Nut Crackers or our family favorite Homemade Cheez-Its!
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Homemade Rosemary Olive Oil Crackers Ingredients
- All-purpose and whole wheat flour: Most store-bought crackers use 100% whole wheat flour, but we think that results in a cracker that's just a little bit bland tasting. Using a 50/50 blend of all purpose and whole wheat creates a cracker that has flavor, color, and snap.
- Olive oil: Use the best olive oil that you have on hand for these crackers, it will really make a difference, since there's a lot of oil in these crackers!
- Rosemary: Freshly chopped rosemary is the best choice here. If you're using dried rosemary, only use 1 teaspoon. If you can, please use fresh!
- Water: Helps bring the dough together. We want the dough nice and moist, but not sticky.
- Salt and sugar: Help balance out the flavor profile of the crackers. If you have it, flaky salt should be used for sprinkling atop the crackers.
- Garlic powder: A ¼ teaspoon touch of garlic powder is all these crackers really need. We want to let the rosemary and olive oil shine through.
How to Make this Homemade Rosemary Olive Oil Crackers Recipe
STEP 1: Preheat oven to 375˚F and line two baking sheets with parchment paper or silpat. Add both flours, salt, sugar, garlic powder, rosemary, olive oil and water to a bowl. Use a fork to mix until a shaggy dough forms, then turn the dough out onto a clean surface.
STEP 2: Knead the dough with your hands for about 5 minutes, until it forms a smooth ball. Divide the dough in half.
STEP 3: Roll out each half into a large rectangle, about 1/16-inch thick (it should be very thin). Using a fluted pastry cutter (or a knife), cut the crackers into thin rectangles about 6 inches long and 1 ½ inches wide. Carefully transfer to the prepared sheet pans. Sprinkle the tops with flaky salt.
STEP 4: Bake for 12-15 minutes, until the bottom is golden brown. (The baking length will depend on how thin you rolled your dough). Let cool completely before enjoying.
Substitutions and Variations
- Rosemary: If rosemary isn't your thing, try substituting it out for an equal amount of thyme. You can also leave out the herbs completely.
- Flour: If you don't have any whole wheat flour, you can use 100% all-purpose and the crackers should turn out just fine.
- Seasonings on top: We just sprinkled ours with flaky salt, but you can get fancy with sesame seeds, dried herbs, or everything bagel seasoning.
What to Serve with Homemade Rosemary Olive Oil Crackers
These crackers are perfect alongside a charcuterie board packed with olives, pickles, cured meats, and cheese. If you don't have an entire board set up, they're perfect by themselves, with a few pieces of cheese, or alongside a dip. Try one of these:
Equipment
It's not completely necessary, but we'd recommend grabbing a fluted pastry cutter if you want to have crackers that have those fancy edges.
Storage and Make Ahead
If you want to make the dough ahead of time, you can knead it, then wrap it in plastic wrap and store in the fridge for a few days before you bake it. You could also cut out the finished crackers and freeze or store in the refrigerator before baking.
To store, keep in an airtight container and enjoy within about a week. They may start to lose their crispness the longer they sit. You can also freeze the crackers for up to a month.
Tips and FAQ
Roll the dough thin
If you want your crackers to have a nice snap, be sure to roll them out pretty thin. If you have a silicone mat that has a design on it, you should be able to just start seeing it through the dough. For each half of the dough, we were able to roll out a rectangle that was about 13" x 10", give or take an inch or two.
More tips
- Be sure to chop up the rosemary finely so there aren't any large chunks and the rosemary is evenly distributed throughout the dough.
- Knead your dough after stirring all of the ingredients together. It helps to build a little gluten, thus toughening the crackers up, and also helps to make sure all of the ingredients are evenly incorporated.
Since rosemary is such an earthy herb, you want a cheese that has a bit of tanginess to counteract it, or the mildness to let the rosemary shine through. Soft cheeses like Goat cheese, Brie, or Camambert are great with rosemary, and hard cheeses like Manchego, Parmesan, and aged Cheddar also make for amazing pairings.
More cracker recipes
Looking for other recipes like this? Try these:
Tried this recipe?
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📖 Recipe
Homemade Rosemary Olive Oil Crackers
- Total Time: 25 minutes
- Yield: 24 crackers
- Diet: Vegan
Description
If you're making a charcuterie board, you'll want to bake these Homemade Rosemary Olive Oil Crackers. They're way better than store bought, and they only take about 30 minutes!
Ingredients
- ¾ cup all purpose flour
- ¾ cup whole wheat flour
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons sugar
- ¼ teaspoon garlic powder
- 1 tablespoon finely chopped fresh rosemary
- 3 tablespoons extra virgin olive oil
- ½ cup cold water
- Flaky salt for topping
Instructions
- Preheat oven to 375˚F and line two baking sheets with parchment paper or silpat.
- Add both flours, salt, sugar, garlic powder, rosemary, olive oil and water to a bowl. Use a fork to mix until a shaggy dough forms, then turn the dough out onto a clean surface.
- Knead the dough with your hands for about 5 minutes, until it forms a smooth ball. Divide the dough in half.
- Roll out each half into a large rectangle, about 1/16-inch thick (it should be very thin).
- Using a fluted pastry cutter (or a knife), cut the crackers into thin rectangles about 6 inches long and 1 ½ inches wide.
- Carefully transfer to the prepared sheet pans. Sprinkle the tops with flaky salt. Bake for 12-15 minutes, until the bottom is golden brown. (The baking length will depend on how thin you rolled your dough).
- Let cool completely before enjoying.
Notes
If you want to make the dough ahead of time, you can knead it, then wrap it in plastic wrap and store in the fridge for a few days before you bake it. You could also cut out the finished crackers and freeze or store in the refrigerator before baking.
To store, keep in an airtight container and enjoy within about a week. They may start to lose their crispness the longer they sit. You can also freeze the crackers for up to a month.
Rosemary: If rosemary isn't your thing, try substituting it out for an equal amount of thyme. You can also leave out the herbs completely.
Flour: If you don't have any whole wheat flour, you can use 100% all-purpose and the crackers should turn out just fine.
Seasonings on top: We just sprinkled ours with flaky salt, but you can get fancy with sesame seeds, dried herbs, or everything bagel seasoning.
If you want your crackers to have a nice snap, be sure to roll them out pretty thin. If you have a silicone mat that has a design on it, you should be able to just start seeing it through the dough. For each half of the dough, we were able to roll out a rectangle that was about 13" x 10", give or take an inch or two.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 6 crackers
- Calories: 262
- Sugar: 1.7 g
- Sodium: 857.7 mg
- Fat: 11.4 g
- Carbohydrates: 36.4 g
- Fiber: 3.4 g
- Protein: 5.5 g
Tim S says
I’m not much of a cook, but I tried these. They are terrific. I think I made them too thick because they didn’t have much snap, but I’ll be trying again.
My dough was a bit sticky, so I could have probably added a bit more.
Thanks!
Martina says
Made them with buckwheat and spelt flour instead of all purpose and whole wheat alongside the Carrot and Roasted Red Pepper Feta Dip. By the time the second batch was in the oven, half of the first batch was already eaten. They might not be pretty and uniform as these but I’m obsessed and probably making more tomorrow. This dough would probably also make great breadsticks
Nancy says
I loved how easy these were to make and the flavor is great, but mine don't look all golden brown on top and bottom of cracker. How did you do that?
Lexi says
It likely just has to do with how thin you rolled out the crackers. The thinner they are, the more they will brown.