Herb & Olive Oil Crackers

  • 3 cups all-purpose flour
  • 2 tsp. kosher salt
  • 2 tsp. sugar
  • 1 Tb. fresh rosemary
  • 1 tsp. each: dried parsley, dried oregano, and dried basil
  • 3 Tb. olive oil
  • 1 cup room temperature water
  1. Preheat the oven to 425 degrees Fahrenheit.  In a stand mixer bowl, whisk together the flour, herbs, kosher salt, and sugar.
  2. Add in the water and olive oil.  Using the dough paddle, beat on low until the dough forms a ball and no longer sticks to the bowl.
  3. Dust your countertop lightly with flour and roll the dough out to be as thin as possible.  Use a knife or pastry cutter to cut the crackers into squares.  Place each cracker onto a baking sheet lined with parchment paper.
  4. Prick each cracker with a fork, then brush them with water and sprinkle with coarse sea salt.
  5. Bake for 10-14 minutes, or until golden and crispy.  Allow to cool to room temperature then serve with your favorite Idahoan Steakhouse Soup!
  6. Store leftovers in an airtight container for up to a week.