- 16
Ingredients
- 1 cup warm water (about 110)
- 1 tsp active dry yeast
- 3 cups all-purpose flour, plus more for surface and hands
- 3 tbsp extra-virgin olive oil, plus more for bowl
- Coarse salt
- 1 tsp sugar
- 1 large egg whisked with 1 tbsp water, for egg wash
- Sea salt, for sprinkling
- 1/4 cup fresh rosemary or thyme (or a combination)
Preparation
Step 1
Place water in a medium bowl; sprinkle with yeast. Let stand til foamy, about 5 minutes. Stir in flour, oil, 2 tsp coarse salt, and sugar. Stir til dough forms.
Turn out dough onto lightly floured surface; knead with floured hands til smooth; about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place til it doubles in volume, about 1 hour.
Preheat oven to 350. Divide dough into 16 equal pieces; cover with plastic wrap. Roll 1 piece to roughly 4x10 inches on a lightly floured surface. Transfer to parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.
Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on a wire rack.
Crackers can be stored in an airtight container at room temp for up to 3 days.