Blue Moon Rosemary Sourdough Crackers
This recipe is a perfect way to use leftover sourdough starter, which I often keep in the fridge. Don't let the simplicity fool you. Although there are only a few ingredients, the result is a savory cracker. It is perfect to pair on a cheese platter, with your favorite seasonal preserve, or eat on its own. If wanting to make them "blue" in honor of the blue moon just add 1 to 2 teaspoons of butterfly pea powder when mixing the dough. Makes 2 to 3 dozen.
INGREDIENTS
1 cup unfed sourdough starter from the fridge
¼ cup coconut oil, at room temperature
½ teaspoon sea salt
1 to 2 tablespoons finely chopped fresh rosemary leaves
1 cup all-purpose, spelt, or whole wheat flour
1-2 teaspoons butterfly pea powder
Extra virgin olive oil, for brushing
Coarse sea salt, for topping
INSTRUCTIONS
- In a large bowl, combine the starter and coconut oil. Mix thoroughly.
- In a small bowl, mix the salt and rosemary with ¼ cup of the flour and add to the sourdough mixture.
- Knead it in the bowl, adding the remaining flour, ¼ cup at a time, to make a dough ball that comes together. Add the butterfly pea powder (if using) and mix until marbled throughout.
- Place the dough in a bowl and close with a tight-fitting lid or cover with plastic wrap. Let it rest at room temperature for at least 8 hours.
- After about 8 hours of fermentation, place the dough in the fridge for at least 2 and up to 4 hours.
- When ready to bake, preheat the oven to 350°F.
- Take a small portion of the dough (about ¼ cup), and roll it into a rectangle between two pieces of parchment paper to a thickness of
⅛ inch. - Brush some olive oil on the rolled-out dough and spread it to the edges. Sprinkle liberally with the coarse sea salt.
- Cut the dough vertically and horizontally into quarters with a pizza cutter or sharp knife.
- Transfer the cut-out dough, still on the parchment paper, onto a baking sheet and bake for 15 to 20 minutes or until almost golden brown. Repeat with the remaining dough. Enjoy!