Rosemary Olive Oil Sourdough Crackers (Quick & Effortless)

These rosemary olive oil sourdough crackers are so quick and easy to make.

All you need is some sourdough discard, a few other basic ingredients, and 5 minutes to mix them up before baking.

Jump to Recipe Print Recipe

The flavor can’t be beat either with the tasty sourdough tang, and savory herbs!

If you have shied away from sourdough recipes in the past because of how long you have to let it rest and rise etc., then this recipe is for you. You do not need to let them rise or ferment any further than they already are. Just mix up your recipe and bake.

Another reason I love these rosemary sourdough crackers is because they look super fancy and have that artisanal feel that will really impress your family or guests. And yet they are so easy! Just don’t tell anyone that part if they ask. It will be our little secret. Just let them keep thinking that they are super complicated to make and you really put some time and effort in to them.

They are so good in fact that my husband has said he could see himself eating them as a healthier alternative to chips! Now that is saying something because he likes his chips. I enjoy them as part of a charcuterie, or just on their own dipped in some hummus – yum.

Sourdough DIscard

When I first started out with sourdough I was overwhelmed with the discard. I don’t like to waste anything and it kind of stressed me out.

Now I have the best system and I find myself wishing I had more discard because I get super excited about all the amazing sourdough starter discard recipes I can make.

Every time I feed my sourdough, I put the discard in a jar in my fridge. Once the jar is full enough, I put it to good use and make something fun like these sourdough discard crackers!

If you are brand new to sourdough and are looking to get one going, then I would check out Jill Winger’s article from the Prairie Homestead. This is where I first learned how to make a sourdough starter.

Ingredients

Sourdough Discard – I used sourdough discard straight from my fridge, so it does not need to be fed. If you have had a jar of starter in the fridge for a few days you will get a more tangy flavor too.

Finely Chopped Rosemary – Of course I opt for fresh rosemary straight from the garden, but you could also use rosemary sprigs from the grocery store as well. The rosemary I used today came from my indoor herb garden in my kitchen.

Olive Oil – I prefer extra virgin olive oil.

Salt – Fine sea salt is the last ingredient to give these sourdough discard crackers a little extra flavor.

How to make Rosemary Olive OIl Sourdough Crackers

Step 1:

Preheat your oven to 325 degrees, and line a baking sheet with parchment paper. Gather your ingredients, and finely chop about 2 tbsp of fresh rosemary.

Set aside 1/4 tsp of salt, and a little extra olive oil to add on top later.

Step 2:

Add all ingredients to a mixing bowl except for the extra olive oil and salt that you set aside. Mix until the olive oil has fully incorporated in with the sourdough discard.

Step 3:

Evenly spread the mixture out on the prepared baking sheet. Make it as even and thin as possible for nice crisp crackers. Then it is time to bake for 10 minutes.

Step 4:

After 10 minutes of baking, remove the pan from the oven. Brush a thin layer of olive oil over the crackers, and then sprinkle the last 1/4 tsp of salt on top. Next, score the crackers into the shape you want with a pizza cutter.

I usually score them into small squares, but you can get creative and make them as big or small as you want. You could make them into rectangles, or triangles.

If you decide not to score them, it will be fine and you can still break them apart after. They will just not be as uniform and will have more of a rustic look.

Then put them back in the oven for another 35 – 40 minutes.

Step 5:

Once the crackers are nice and golden brown, remove them from the oven . Let them cool completely on the cookie sheet.

After these scrumptious rosemary crackers have completely cooled, you can break them apart and enjoy!

Tips for making this recipe:

My top tip for success here is to make sure you take the time to really spread out the recipe mixture on the cookie sheet.

You want it to be as thin and even as possible. That way the outer edges won’t burn while the center is still not completely done. As many times as I have done this – the edges will always be a little thinner and cook a little faster and that is ok.

My husband says those are the tastiest ones – so there ya go.

Best Way to Store Sourdough Discard Crackers

I like to store these homemade rosemary crackers in an airtight container in my pantry. They will keep this way for about a week, but I doubt they will last that long.

I am lucky if they don’t get completely eaten up in just a couple of days. Kind of like Lay’s chips – “Betcha can’t eat just one”!

substitutions

These crackers are so versatile. You can use the base recipe and then feel free to adjust the amount of salt, and herbs.

You could even swap out the rosemary and make a different cracker all together, by using other herbs or adding in some parmesan cheese. I have also used this base and added different types of seeds to the mixture which is also very good.

If you are all out of olive oil – because I know it is so crazy expensive these days. You could use melted butter instead.

If you are unable to find fresh rosemary, you can substitute with dried, but I would cut the amount in half.

Well, I hope you give this recipe a try and enjoy.

Until next time -bon appetite!