Olive oil & rosemary sourdough seed crackers
This is one of my favorite ways to use sourdough discard, truly kind of genius. Savory, deeply crisp, and made with intention, these crackers bring together olive oil, rosemary, garlic, Parmesan, and seeds in a thin, slow-baked sheet that’s cut midway through baking for texture and shape. Simple ingredients, thoughtful technique, and no wasting your sourdough starter, baby.
Serving size:
2 half sheet pans of crackers
Ingredients
2 cups sourdough starter (discard or active)
¼ cup olive oil, plus more for brushing
1/2 cup finely grated Parmesan
2 cloves garlic
3 tablespoons fresh rosemary leaves
Freshly ground black pepper, to taste
Seed/seasoning mix, about
1–2 tablespoons total
(fennel seed, nigella seed, dried oregano, chili flakes, sumac) feel free to use what you like depending on the flavor profile you are trying to achieve
Garlic powder, a light sprinkle
Flaky or fine sea salt, for finishing
Method
Preheat the oven
Preheat to 325°F (165°C). Line two half sheet pans with parchment paper.
Blend the aromatics
In a blender or small food processor, blend the olive oil, rosemary, garlic, and black pepper until smooth.
Make the batter
In a bowl, combine the sourdough starter, rosemary-garlic oil, and Parmesan. Stir until fully incorporated. The batter should be loose and spreadable.
Spread very thin and even
Divide the batter evenly between the prepared pans. Using an offset spatula, spread very very thin, almost translucent and even for maximum crunch later, push batter nearly to the edges.
Season + seed
Lightly drizzle or brush with olive oil. Sprinkle evenly with the seed mix, followed by a light dusting of garlic powder and a pinch of salt.
Bake + score
Bake for 10 minutes, then remove from the oven and score into cracker shapes using a knife or pasta wheel, or you can leave unscored and hand break later.
Finish baking
Return to the oven and bake for 30–40 minutes, checking every 10 minutes. Rotate pans as needed. Crackers should be deeply golden and crisp.
Cool completely
Let cool fully on the pans, then break apart along the scored lines, or break in shapes you’d like.
How to use them
Alongside good cheese, salted butter, or labneh, yogurt
As a based for tinned fish with herbs
With any dips of your choice
Crushed over salads for texture
With soup in place of bread
Straight from the container, standing in the kitchen such as I do
With whipped ricotta, roasted grapes and honey
the possibilities are endless!
That’s it. A simple, thoughtful way to use what you may already have, no waste, no exces, just good ingredients and a little patience. Hope you love them!
