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Ingredients
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1 cup all-purpose flour
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1 cup sourdough starter discard
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¼ cup extra-virgin olive oil
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2 tablespoons finely chopped fresh rosemary
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1 teaspoon kosher salt
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olive oil cooking spray
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½ teaspoon flaked sea salt
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Combine flour, sourdough starter discard, olive oil, rosemary, and kosher salt in a bowl. Mix with a wooden spoon to incorporate the ingredients. Turn out onto a work surface and knead until a smooth dough forms. Divide dough into two pieces and shape each piece into a small rectangle.
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Lightly flour a large sheet of parchment paper and place one piece of dough on top. Sprinkle dough lightly with flour, then roll into a large, 1/16-inch-thick rectangle. Cut into 1 1/4-inch squares. Spray tops with cooking spray and sprinkle with flaked sea salt. Carefully transfer the parchment paper and dough to a baking sheet. Repeat with the remaining dough.
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Bake in the preheated oven until crackers are golden brown, about 24 minutes, turning halfway through.
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Remove from the oven and let cool on a baking rack.
Nutrition Facts (per serving)
15 | Calories |
1g | Fat |
2g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 90 | |
Calories 15 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 32mg | 1% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 0% |
Total Sugars 0g | |
Protein 0g | 1% |
Calcium 2mg | 0% |
Iron 0mg | 2% |
Potassium 8mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.