Parmesan Rosemary Crackers

Parmesan Rosemary Crackers

Yield: Makes 8 crackers


  • ½ cup warm water, divided
  • ½ tsp. rapid acting yeast
  • 1 ½ Tbsp. olive oil plus extra for bowl
  • 1½ cups flour plus more for dusting
  • 1 tsp. coarse salt
  • 1 tsp. honey
  • 2 Tbsp. Parmigiano-Reggiano, grated, plus ¼ cup more for sprinkling
  • 1 egg
  • Salt and pepper to taste
  • 2 Tbsp. rosemary leaves


1. In the bowl of an electric mixer, stir together 2 Tbsp. warm water and yeast. Let stand until foamy, about 5 minutes. Add 1½ Tbsp. olive oil, flour, salt, honey, and remaining water. Mix at low speed until dough is soft, about 3 minutes. Add 2 Tbsp. cheese and mix for 1 more minute.

2. Transfer dough to a lightly floured work surface. Knead dough 4-5 times and form into a ball. Cover with lightly oiled plastic wrap and let rest for 10 minutes. Place dough in lightly oiled bowl and cover with plastic wrap. Refrigerate at least 1 hour or overnight.

3. Preheat oven to 350 degrees. Coat baking sheet with cooking spray.

4. Turn out dough onto lightly floured work surface. Divide dough into 8 equal pieces. Using a pasta bike, pass the dough through once at the thickest setting. Moving the rollers closer together, pass the dough through one time at each setting. Continue until you reach the medium/thin setting.* Each piece should be about 8x5 inches. Transfer dough to baking sheet.

5. In a small bowl, whisk the egg with 1 Tbsp. water and brush the tops of dough. Sprinkle with salt, pepper, additional cheese, and top with rosemary.

6. Bake for 15-20 minutes, rotating sheets halfway through. Cool on a wire rack. Crackers can be kept in an airtight container for up to 3 days.


* If the dough tears, widen the rollers to the medium setting.

Equipment needed: Measuring cups and spoons, Mixer bowl, Electric mixer, Cheese grater, Plastic wrap, Bowl, Baking sheet, Wire rack, Pasta bike, Small bowl, Whisk, Wooden spoon, Pastry brush and Cooking spray.

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