olive oil and rosemary crackers

These crackers are a great way to use up sourdough starter discard (to keep it fresh between bakes, I remove half from the jar and feed it back up again) and I’ve made pancakes, muffins and bagels with the excess so as not to waste the precious wild yeast that works so hard for my bread.

These are fabulous served with cheeses, pates or just munched on their own.

I used rosemary but you could use fennel seeds or sesame seeds or leave them plain. Use a pastry cutter or a sharp knife to cut the shapes you want. It’s important to prick them before baking, so the air bubbles don’t blow up.


Makes 12-15

250ml sourdough starter

100-150g plain flour

.25 tsp baking powder

.5 tsp sea salt

30ml olive oil

1 tbsp finely chopped rosemary

Olive oil for brushing

Sea salt for sprinkling

Alternative flavourings

2 tablespoons sesame seeds

2 teaspoons ground fennel plus seeds for sprinkling

2 tablespoons finely grated Parmesan cheese

2 teaspoons Colman’s English mustard powder


With the sourdough starter in a bowl, add 100g of the flour and all the other ingredients and mix to a stiff dough. You may need more flour, or not depending on how wet your starter is.

Cover and leave to rest for an hour.

Heat the oven to 180C.

Roll out the dough as thinly as possible, no more than 2mm, and cut or shape. Place on a lined baking sheet, prick with a fork, brush with olive oil and lightly sprinkle with sea salt.

Bake the crackers for 10-12 minutes until they start to brown, and then turn them over for a few more minutes. They need to be cooked through and crispy but not impossible to bite into!

Thanks to Ghalid Assyb for the inspiration!

© Linda Galloway 2020