Rosemary Crackers with Olive Oil and Garlic

Rosemary Crackers with Olive Oil and GarlicEver since I started this blog a few months ago, I’ve been baking snacks and treats more than ever. Rather than something sweet, this time I wanted to try baking savory crackers. Since warmer weather has come to NYC (close to 70F in March, not bad huh?), I made crackers with rosemary, an herb that reminds me of Summer. Olive oil is added instead of milk and eggs to create a nice Mediterranean flavor, also making it vegan friendly.

These rosemary crackers are salty with a hint of garlic and peppery spice. I used all whole wheat flour but feel free to use regular white or do a mix, either combination is fine. When the dough is made, it will be crumbly so be patient when rolling it out.

Chop rosemary and combine with flour, salt, pepper and garlic powder.

Add olive oil and water. Mix until well combined and crumbly.

Place ball of dough on a lightly floured surface. Roll out thin and cut shapes.

Place pieces on a baking sheet and bake for 12-15 minutes, or until golden brown.

Rosemary Crackers with Olive Oil and Garlic Recipe

  • 1 cup whole wheat flour (or mix with white)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-2 teaspoons fresh rosemary, chopped
  • 1-2 teaspoons garlic powder
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil
  • 3-4 tablespoons water
  • coarse sea salt and fresh cracked pepper, for sprinkling

    Heat the oven to 375°F.

    In a bowl, mix the flour, baking powder, salt, rosemary, garlic, salt and pepper. Add the olive oil and water, stirring until mixed well. If dough is still too dry, add a tablespoon of water or as needed. Dough will be crumbly.

    On a lightly floured surface, roll the dough out thin with a rolling pin. Cut out rounds or preferred shapes and place dough pieces on a parchment-lined baking sheet or Silpat. Sprinkle course sea salt and fresh cracked pepper on the tops and lightly press into the dough with your fingers. Use a fork to make small holes in each cracker.

    Bake crackers for about 12-15 minutes, or until golden and crisp. Let the crackers cool before removing from the pan.

    Total Time: 30 minutes
    Yield: makes 2-3 dozen crackers
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    18 Responses to “Rosemary Crackers with Olive Oil and Garlic”

    1. charlotte March 17, 2012 at 8:57 pm #

      Crackers are so simple and delicious. Plus rosemary – even better!

    2. charlotte March 17, 2012 at 8:57 pm #

      And your photography is beautiful too!

      • Barb March 17, 2012 at 9:01 pm #

        Thanks for your nice comments Charlotte 🙂 Hope to see you around.

    3. Sadie @allnaturalme March 18, 2012 at 9:25 am #

      Yum! And your pinterest is the bomb!!

      • Barb March 18, 2012 at 10:47 am #

        Thanks Sadie 🙂 Following you back

    4. Betty Ann @Mango_Queen March 18, 2012 at 10:58 am #

      Oh these rosemary crackers look divine, Barb! I’m going to try making some. Thanks for the recipe!

    5. myfudo March 19, 2012 at 2:01 am #

      This is the first time I am gonna try Rosemary crackers. I am so excited to try this recipe.

    6. bhavani/ameanderingmango March 19, 2012 at 9:41 pm #

      These look wonderful! Why bother buying crackers when you can make delicious looking and wholegrain ones like these. Thanks for sharing!

    7. meatballs & milkshakes March 20, 2012 at 12:03 pm #

      These look really delicious! I love making homemade crackers and I recently made parmesan cheddar ones (, so great!

    8. Barb March 20, 2012 at 5:38 pm #

      Thanks guys for the nice words:)

      @bhavani Totally agree, so easy and healthy at the same time

    9. kdonkey1000 March 21, 2012 at 5:56 pm #

      I love eating cheese and biscuits, but normally purchase high baked water biscuits. But after seeing how lovely these are I can’t wait to make some.

      • Barb March 21, 2012 at 6:02 pm #

        I actually haven’t had these crackers together with cheese, will need to try that soon! Thanks for stopping by 🙂

    10. julie July 3, 2012 at 10:08 am #

      How long do these keep for? Think I can get away with making a double batch on Sundays and eat them through the work week?

      • Barb July 3, 2012 at 11:18 am #

        Hi Julie – Yeah, I think you could get away with a double batch! I’ve kept mine out for a few days and they still tasted great. If you store them in a container they may get a bit soft. Let me know how they turn out for you 🙂

    11. Laurie November 24, 2013 at 8:26 am #

      I’m on the hunt for a good cracker that I can make the dough in advance and then slice and bake (or roll and bake). Have you ever tried refrigerating the dough for a few days?

      • Barb November 24, 2013 at 9:26 am #

        Hi Laurie – I never tried refrigerating the dough for a few days but I don’t see why it wouldn’t work? Maybe test it by making half of the recipe. It’s possible the dough will be crumbly so I would let it sit out for a few minutes before slicing. Let me know if you ever try out that method, I’m curious. 🙂

    12. linda November 26, 2013 at 6:07 pm #

      2-3 dozen??? I barely have 12 crackers waiting for the oven. The dough was miserable to work with (I used 100% whole wheat flour) and followed recipe to the ‘T’. Hope they taste good but not worth the effort thus far!

      • Barb November 26, 2013 at 6:24 pm #

        Hmm, I stated that the dough is crumbly. And keep in mind that this is not exact science..maybe your crackers were thicker than mine? I’m sorry this didn’t work out well for you, Linda.

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