Add all the ingredients except olive oil for brushing the dough. (220 g sourdough, 2 Tbsp. olive oil. 2 tbsp butter, 140 g all-purpose flour, 1 tsp rosemary, 1/2 tsp salt, 1/2 tsp ground black pepper)
Using the dough hook attachment, knead the dough until well combined.At this point, you have the option to long ferment the dough overnight or bake it right away. Note: let the dough come to room temperature before rolling it out). When you are ready to bake, preheat the oven to 350 deg. F.
Using the dough scraper, divide the dough in a half. Form the other half into a ball and tightly wrap it with plastic wrap to keep it from drying out.
Place one half of the dough on your lightly floured parchment paper. A silicone mat works best for these crakers. Using a rolling pin roll out the dough into a rectangular shape. For a thin, crispy crackers, roll the dough out to 1/16-inch.
Cut the dough into squares using a ravioli cutter, pizza cutter, or dough cutter. Use a fork to prick holes all over each squares. This will keep the sourdough from puffing up.
Using your pastry brush, brush the dough lightly with olive oil then sprinkle the dough with sea salt.
Gently slide the parchment paper to the baking sheets.
Bake for 15 minutes. Rotate the baking sheets fromfront to back.Bake for 10 to 15 minutes more or until the edges are atarting to turn brown. The perimeter of the dough will brown faster than the middle, so keep checking to prevent overbrowning.
Repeat procedure no. 5 to 9 with the other half of the dough.
Allow the crackers to cool before serving.
