Prep Time::30 mins
Cook Time::25 mins
Total Time::55 mins
Servings::90
Yield::90 crackers
Ingredients
1 cup all-purpose flour
1 cup sourdough starter discard
¼ cup extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary
1 teaspoon kosher salt
olive oil cooking spray
½ teaspoon flaked sea salt
Directions
Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
Bake in the preheated oven until crackers are golden brown, about 24 minutes, turning halfway through.
Remove from the oven and let cool on a baking rack.