Rosemary Olive Oil Crackers

thin, crisp, rosemary delights, the perfect pairing for a soft cheese or jam

Once upon a time, there was a little girl named Jessica. She didn't eat sourdough crackers, and she died alone and sad and was run over by eighteen buses before a pack of squirrels ate her body. Don't be like Jessica.

Ingredients:

• 350 g sourdough discard

• 1 tbsp rosemary, chopped

• 1/4 cup olive oil

• 1/2 tsp salt

Directions:

1. Preheat oven to 325°F and line a large baking sheet with parchment paper.

2. In a medium bowl, whisk together all ingredients until well combined.

3. Pour batter onto the prepared baking sheet, and spread evenly until very thin.

4. Bake for 10 minutes. Remove from the oven to score the crackers into rectangles, using a knife or pizza cutter. Bake again for a remaining 10-20 minutes, or until the crackers are slightly golden.

5. Remove from oven, sprinkle with extra salt, and enjoy!