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Crackers with dried tomatoes and rosemary

- Number of people: 4

- Preparation time: 15 minutes

- Resting time: 1 hour

- Cooking time: 12 minutes

- Necessary accessories: rosette, stone


100 g flour

3 cl white wine

3 cl olive oil

½ teaspoon baking powder

¼ teaspoon fine salt

45 g dried tomatoes in olive oil

1 small sprig of rosemary

A few pinches of fleur de sel

Preparation of the dough

Finely chop the dried tomatoes and rosemary leaves.

Mix the flour with the yeast and salt in a bowl. Add the dried tomatoes.

Pour in the wine and olive oil and mix, working the dough as little as possible.

Roll into a ball, cover with cling film and chill for 1 hour.


Heat the Augoust outdoor oven to 190°C with the rosette and the stone.

Roll out the pastry very thinly, to a thickness of 1.5 mm.

Cut the pastry into small squares. Sprinkle with a little fleur de sel.

Place them on the stone and cook for 10 to 12 minutes.

Leave to cool on a rack. Serve with a little ricotta cheese (optional).


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