Sunflower Seed & Rosemary Crackers

1. 1

   In a large bowl, mix the flour with the sunflower seeds, rosemary, yeast and 1 1/2 teaspoons of salt.

2. 2

   Stir in the water and 1/4 cup of the olive oil until a dough forms.

3. 3

   Turn the dough out onto a work surface and knead until it becomes a smooth ball, about 5 minutes.

4. 4

   Transfer the dough to a bowl, cover with plastic wrap and let stand for 2 hours.

5. 5

   Preheat the oven to 350.

6. 6

   Turn 2 large baking sheets upside down.

7. 7

   Divide the dough in half.

8. 8

   Set 1 half on a baking sheet and roll it out to a 9-by-15-inch rectangle about inch thick.

9. 9

   Trim the edges to make a neat rectangle.

10. 10

    Using a sharp knife, cut the dough crosswise into 1-inch-wide strips.

11. 11

    Drizzle the tops with 1 teaspoon of the oil and season with salt.

12. 12

    Repeat with the remaining dough and oil.

13. 13

    Bake the crackers for about 28 minutes, until golden.

14. 14

    Let cool completely before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.