Rosemary Sea Salt Crackers

These crispy, buttery crackers with aromatic fresh rosemary are a sophisticated treat for any occasion!

  • Yield: 18 crackers
  • Prep Time: 9 hr
  • Cook Time: 12 min


10g (2 teaspoons) sugar
7g (1 teaspoon) fine sea salt
4g (1 teaspoon) fresh rosemary, finely chopped
27g (2 tablespoons) butter, unsalted, room temperature
120g (1/2 cup) cold water (40-50°F)
14g (2 teaspoons) coarse sea salt, for topping


  1. Place the Caputo "00" Chef's Flour, sugar, fine sea salt, and fresh rosemary in the bowl of a stand mixer fitted with the paddle attachment. Mix until fully combined (about 30 seconds on speed 1).
  2. Add the butter and mix until fully combined (about 2 minutes on speed 1).
  3. Slowly drizzle in the water while mixing on slow speed, and mix until the dough mostly comes
  4. together with no visible unincorporated flour (about 2 minutes on speed 1).
  5. Remove the dough from the mixer and press it into a square approximately 5" x 5" x 1.5".
  6. Wrap the dough in plastic and let it rest in the refrigerator for at least 8 hours.
  7. Once the dough has finished resting, remove it from the fridge and preheat the oven to 400°F.
  8. Remove the dough from the plastic wrap and cut it in half horizontally, creating two 5 x 5 x 3/4" squares.
  9. Lightly flour the work surface to prevent the dough from sticking.
  10. Using a pasta machine or a rolling pin, gradually roll each piece of dough out into thin sheets 1-1.5mm thick, 5-5.5" wide, and 24+" long.
  11. Place the thin dough sheets onto a work surface lightly dusted with flour, then sprinkle course sea salt evenly across the surface and gently press it into the dough with a rolling pin.
  12. Using a knife or wheel cutter, cut the crackers into rectangles approximately 2.5 x 5".
  13. Place the crackers on a sheet pan (no pan spray needed). A standard half sheet pan (13 x 18") will hold 9-10 crackers.
  14. Place the sheet pans in the center of the oven and bake for 10-11 minutes, flipping them over halfway through. The crackers will have some caramelization around the edges and bubbles.
  15. Let the crackers cool on a cooling rack to room temperature.
  16. Serve the day of, or store in an airtight container/Ziplock bag for up to 5 days.

Products Used In The Recipe

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About the Chef

Meet Chef Jesse Dodson

Chef Jesse Dodson

Jesse Dodson started working in bakeries as a teenager and found a lifelong passion for bread and pastries which he has pursued for three decades. Over time he has baked in many different settings, including wood fired artisan bread in the back of a barn, fine dining pastry, wholesale production bakeries, and for many years, managed an in-store, from scratch bread program for a popular chain of PNW grocery stores. Product development and technical training are his favored tasks in the bakery industry. He also enjoys merchandising and helping bakeries find improvements in quality and efficiency.

“To me, baking is the art of transforming simple, quality ingredients into sensuous, edible delights”

Jesse lives in Portland, Oregon and spends his time outside the bakery cooking, especially over wood fire, gardening, playing music, and riding motorcycles.