Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the all-purpose flour, fine sea salt, and finely chopped fresh rosemary and thyme until thoroughly combined.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the fat into the flour until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Pour the cold sourdough discard into the bowl. Use a fork or a sturdy spatula to bring the mixture together into a shaggy ball. If the dough is too dry to hold together, add cold water one teaspoon at a time.
- Wrap the dough tightly in beeswax wrap or plastic wrap and let it rest in the refrigerator for at least 30 minutes to hydrate the flour.
- Preheat your oven to 350°F (175°C) and prepare your work surface with a sheet of parchment paper.
- Divide the rested dough into two equal pieces. Place one piece on the parchment paper and roll it out as thin as possible, aiming for a nearly translucent, uniform thickness.
- Brush the surface of the dough lightly with olive oil and sprinkle a generous layer of flaky sea salt over the top.
- Use a pizza cutter or a sharp knife to score the dough into squares or rectangles. Prick each individual cracker several times with a fork to prevent air bubbles.
- Slide the parchment paper onto a baking sheet and bake for 15 to 20 minutes, or until the edges are golden brown and the centers are firm.
- Transfer the crackers to a wire rack to cool completely, which allows them to reach their maximum crispness.
Notes
Always keep your butter and discard cold to ensure flaky layers. For storage, keep in an airtight container for up to one week; if they lose their crunch, refresh them in a 350°F oven for 5 minutes. Variations: add 1/4 cup grated Parmesan to the flour, or substitute half the flour with whole wheat for a nuttier taste. If using dried herbs, use only 1/3 of the amount specified.