Name: Sourdough Discard Crackers with Rosemary and Sea Salt
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1 cup sourdough discard (unfed); 1 cup all-purpose flour; 4 tbsp olive oil; 1 tsp sea salt; 2 tbsp fresh rosemary (finely chopped); 1 tsp flaky sea salt (for topping)

Mix sourdough discard, flour, olive oil, salt, and rosemary in a bowl until a dough forms.
Divide dough in half and roll each piece between two sheets of parchment paper until very thin, about 1-2mm.
Remove top parchment, transfer bottom parchment with dough to a baking sheet.
Score dough into squares or rectangles with a pizza cutter.
Brush lightly with water and sprinkle with flaky salt.
Bake at 180°C for 20-25 minutes until golden and crisp, rotating halfway through.
Let cool completely on the tray, then break apart along scored lines.
Store in an airtight container for up to 2 weeks.

Calories	277kcal
Protein	7g
Carbohydrates	38g
of which sugars	2g
Fat	11g
Fibre	2g

Sourdough Discard Crackers with Rosemary and Sea Salt

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