Crispy Rosemary Sea Salt Flatbread Crackers

Recipe View 5 mins Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. (5 minutes)

Recipe View 2 mins In a large mixing bowl, whisk together the flour, kosher salt, sugar, and Parmigiano-Reggiano cheese until well combined. Stir in the minced rosemary. (2 minutes)

Recipe View 5 mins Drizzle the olive oil over the dry ingredients, then gradually add the ice water, mixing with a fork until the dough just comes together. It should be slightly sticky and pull away from the sides of the bowl. (3-5 minutes)

Recipe View 5 mins Turn the dough out onto a lightly floured surface. Knead gently, adding flour as needed, until the dough is smooth and no longer sticky. Divide the dough in half. (4-5 minutes)

Recipe View 5 mins On a well-floured surface, roll out one half of the dough to a very thin sheet, about 1/8-inch thick or less. The thinner, the crispier! (5 minutes)

Recipe View 3 mins Lightly brush or mist the surface of the dough with water. Sprinkle generously with coarse sea salt. Use a fork to prick the entire surface of the dough; this prevents excessive puffing during baking. (3 minutes)

Recipe View 2 mins Using a pizza wheel or sharp knife, cut the rolled-out dough into desired shapes: squares, rectangles, or triangles. (2 minutes)

Recipe View 5 mins Carefully transfer the cracker pieces to the prepared baking sheet, leaving a small space between each. A bench scraper or floured fingers will help with this step, as the dough can be delicate. (5 minutes)

Recipe View 15 mins Bake in the preheated oven until the crackers are golden brown and crisp, approximately 10-15 minutes. Keep a close eye on them, as baking time will vary depending on the thickness of the crackers. (10-15 minutes)

Recipe View Remove from the oven and let the crackers cool completely on the baking sheet before serving. Store in an airtight container to maintain their crispness.