One bite of these rosemary-thyme crackers and you'll see how worthwhile it is to make them yourself—especially since the baking time is so short.

Martha Stewart Living, June 2010


Recipe Summary

30 mins
2 hrs
Makes 16


Ingredient Checklist


Instructions Checklist
  • Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.

  • Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.

  • Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a 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 sheets on a wire rack.

Cook's Notes

Storage: Crackers can be stored in an airtight container at room temperature for up to 3 days.


Reviews (3)

98 Ratings
  • 5 star values: 11
  • 4 star values: 21
  • 3 star values: 45
  • 2 star values: 15
  • 1 star values: 6
Rating: 4 stars
I followed the tip from the reviewer to prick the surface of the dough before baking. It was a good one. All in all a great recipe. I just wish the measurements were also in weight, not just in volume. I had to make these on a rainy day and was unsure of the dough to water ratio. In the end I wasted some flour but the results were still good.
Rating: Unrated
My hint: I prick the crackers with a fork when rotating the sheets half way through the baking process --this prevents getting giant air pockets in the crackers and makes them a bit easier to eat.
Rating: Unrated
I made this and it is fantastic. You can see my results here: