Food & Cooking Recipes Appetizers Herbed Flatbread 3.2 (98) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 4, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 2 hrs Yield: 16 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. Ingredients 1 cup warm water (about 110 degrees) 1 teaspoon active dry yeast (from one ¼-ounce envelope) 3 cups all-purpose flour, plus more for surface and hands 3 tablespoons extra-virgin olive oil, plus more for bowl Coarse salt 1 teaspoon sugar 1 large egg whisked with 1 tablespoon water, for egg wash Sea salt, for sprinkling ¼ cup fresh rosemary or thyme (or a combination) Directions 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. Rate it Print