Ingredients

makes 16

　　1 cup warm water (about 110°F)

　　1 teaspoon active dry yeast

　　3 tablespoons extra-virgin olive oil, plus more for bowl and plastic wrap

　　15 ounces (about 3 cups) all-purpose flour, plus more for dusting

　　2 teaspoons coarse salt, plus more for sprinkling

　　2 teaspoons honey

　　1/4 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling

　　1 large egg, lightly beaten

　　Freshly ground pepper

　　3 tablespoons fresh rosemary leaves

　　

Step 1

In the bowl of an electric mixer, stir together 1/4 cup warm water with the yeast. Let stand until foamy, about 5 minutes. Add olive oil, flour, salt, honey, and remaining 3/4 cup warm water. Attach to a mixer fitted with the paddle attachment, and mix on low speed for 1 minute. Switch to the dough hook, and mix on medium-low speed until dough is soft but not tacky, 2 minutes. Add cheese and mix for 1 minute more.

　　

Step 2

Transfer dough to a lightly floured work surface; knead four or five times, forming into a ball. Cover with lightly oiled plastic wrap; let rest for 10 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate until well chilled, at least 1 hour or overnight. Meanwhile, line two baking sheets with parchment.

　　

Step 3

Turn out dough onto a lightly floured work surface. Divide dough into 16 equal pieces. Using a pasta machine, pass dough through the second-thinnest setting, dusting generously with flour. Each piece should be about 8 by 5 inches. (Alternatively, you can roll out the dough with a rolling pin.) Transfer pieces of dough to prepared baking sheets. In a small bowl, whisk the egg with 1 tablespoon water; brush over dough. Sprinkle with salt, pepper, and additional cheese, and top with rosemary.

　　

Step 4

Preheat the oven to 350°F. Bake, rotating sheets halfway through, until crisp and golden, 15 to 20 minutes. Cool on a wire rack. Repeat with remaining dough. Crackers can be kept in an airtight container at room temperature for up to 3 days.

　　

Parmesan-Rosemary Crackers how-to

Step 5

After being rolled out into thin sheets, the dough is brushed with egg wash then sprinkled with grated Parmigiano-Reggiano, ground black pepper, salt, and fresh rosemary.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter