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Rustic Herbal Crackers

I've gone through several stages in my life, the latest being simplifying everything-- food, surroundings, and even lifestyle.  My recipes have gone through changes too.  Now they are much easier, certainly a lot healthier, and contain better ingredients.  

I love the words rustic and artisanal because they mean simple, and usually shaped by hand.  I think you'll love my recipe for Rustic Herbal Crackers.  They're certainly not like your normal square crackers.  These are long, flat and very flavorful with garlic, rosemary and thyme.  

LLAC Ingredient Tips

•   00 Flour-This is the best flour for crackers, pasta and focaccia.  It is more              finely ground, with a high protein content and low in gluten.  Most grocery              stores now carry this flour and many others. 

•  Water-Please don't use tap water.  It's not good for crackers or any other             type  of bread that you're making.  

•  Olive oil-Use the best that you can afford.  Read the labels and do research if     you have to.  So many companies now add "mystery" oils to their bottles of           olive oils.

•  Sea salt-That's all I use anymore, usually Mediterranean or Himalayan.

•  Garlic, rosemary and thyme-Fresh is definitely best for this recipe.  If you buy       it in the packages at the grocery store, use what you need and place the               balance on paper towels out of the way in the kitchen.  They will dry in a                 couple of days.




•  1¾ cups 00 Flour

•  ½ cup water

•  ¼ cup olive oil

•  ½ tsp sea salt

•  1 tsp each chopped (minced) each of garlic, rosemary and thyme

Preheat oven to 425°F.

You will need 1 or 2 large baking sheets lined with parchment paper.


Also a stand mixer with a dough hook or a large bowl.




1.  In mixing bowl, combine the first 4 ingredients until blended; add herbs and         knead until it's smooth, about 5 to 8 minutes. If using hands, mix until dough         comes together then knead until the dough is very smooth.

2.  Form dough into a ball; let rest 25 minutes.

3.  On a lightly piece of parchment, toll into a log about 8 inches long; cut into 8       pieces, then cut again for a total of 16 pieces.

4.  Roll each piece into a log about 3-inches long then roll that piece very thin, it

     will look like a long oval.

5.  Carefully move dough pieces to baking sheets; lightly sprinkle with sea salt;         bake for 8 to 10 minutes until edges are slightly brown; cool and store in an           airtight container.

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