Sourdough Discard Crackers With Rosemary and Olive Oil

Step 1

Preheat oven to 325°F.

Step 2

In a large bowl combine the discard, olive oil, salt, and half the rosemary. Whisk well to combine. The batter should be smooth without any visible oiliness.

Step 3

Line a half sheet pan (18 by 13 inches) with parchment paper. Spread the batter out to the edges of the pan in a smooth even layer.

Step 4

Sprinkle the top of the batter with the remaining rosemary and some (2 grams) flaky salt if desired.

Step 5

Place the sheet pan in the middle of the preheated oven and bake for 30 minutes.

Step 6

After 30 minutes remove the pan and use a pizza cutter to score the batter into cracker-sized squares. Or you can skip this step and break the crackers when fully cooked.

Step 7

Return the pan to the oven and continue baking for 30 more minutes.

Step 8

Remove the baked crackers from the oven and allow them to cool completely before breaking them along the scored lines. Store them in an air tight container.