Crispy Pecorino & Rosemary Crackers

Crispy, rustic, homemade Italian-style crackers made with simple pantry ingredients and packed with the savoury flavour of Pecorino cheese and fresh rosemary. Perfect for aperitivo boards, soups, dips, or just straight from the tray.

Makes about 30 crackers, Prep time: 10 minutes, Bake time: 15-20 minutes

200 g flour (I used Type 1 flour, plain/all-purpose flour works too) — about 1 ⅔ cups
70 g grated Pecorino (Italian sheep’s milk cheese) — about ¾ cup
50 ml olive oil — about 3 ½ tbsp
70–80 ml room temperature water — about 5–5 ½ tbsp
2 fresh rosemary sprigs, finely chopped
1 teaspoon salt (for the dough)
A few flakes of coarse sea salt, for topping

Method

1. In a bowl combine the flour, pecorino, rosemary, salt, and olive oil. Add the water little by little, mix with a wooden spoon until the dough starts to come together. Then knead briefly with your hands, the dough will look a bit shaggy.

crackers dough

2. Let it rest for 10 minutes before rolling it out with a rolling pin. Roll it out very thin for extra crispy crackers, or slightly thicker for a more rustic crunch.

3. Cut into rectangles, then triangles. Prick each piece with a fork before baking so they don’t puff up in the oven. Sprinkle with a few flakes of coarse sea salt and some Pecorino on top.