Recipe Details
Ingredients
-
1cupall-purpose flour
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1cupsourdough starter discard
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¼cupextra-virgin olive oil
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2tablespoonsfinely chopped fresh rosemary
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1teaspoonkosher salt
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olive oil cooking spray
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½teaspoonflaked sea salt
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe90 | |
| Calories15 | |
| % 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.
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