Sourdough Discard Crackers with Rosemary and Olive Oil

Ingredients

• 340 grams Sourdough Discard (100% hydration, refrigerated, thick consistency)
• 60 grams Olive Oil (Extra‑virgin, room temperature)
• 5 grams Salt (Fine sea salt)
• 2 grams Dried Organic Rosemary (Crushed; reserve a pinch for topping)
• 1 gram Finishing Flaky Salt (Optional, for garnish)

Instructions

1. Weigh the discard

   Place a mixing bowl on the kitchen scale, tare to zero, and weigh out 340 g of cold sourdough discard.

   Time: PT2M

2. Add oil, salt, and rosemary

   Add 60 g olive oil, 5 g salt, and the crushed rosemary (reserve a pinch for topping) to the bowl. Whisk vigorously until the oil is fully incorporated and the mixture looks smooth.

   Time: PT5M

3. Prepare the pan

   Line a half‑sheet pan with a sheet of parchment paper. No greasing is needed because the batter already contains oil.

   Time: PT1M

4. Spread the batter

   Transfer the batter onto the parchment and use a spatula to spread it in an even, thin layer all the way to the edges and corners. Aim for uniform thickness; any thick spots will stay chewy.

   Time: PT5M

5. Add finishing garnish

   Sprinkle the reserved rosemary and 1 g flaky salt evenly over the surface.

   Time: PT1M

6. First bake

   Place the pan in a pre‑heated oven at 325°F and bake for 30 minutes.

   Time: PT30M

   Temperature: 325°F

7. Score the crackers

   Remove the pan and, using a pizza cutter, lightly score the partially baked sheet into rectangular sections. The cuts do not need to be perfect; rustic shapes are fine.

   Time: PT5M

8. Second bake

   Return the scored pan to the oven and bake for an additional 30 minutes, or until the crackers are deep golden‑brown and crisp.

   Time: PT30M

   Temperature: 325°F

9. Cool and break

   Allow the crackers to cool on the pan for 5 minutes, then break them along the scored lines. Transfer to an airtight container.

   Time: PT5M

Nutrition Facts

Calories

285

Protein

6 g

Carbohydrates

30 g

Fat

15 g

Fiber

1.5 g