• 1 3/4 cups flour, plus more for the work surface
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 tablespoons coarsely chopped rosemary
• 1/2 cup water
• 1/3 cup olive oil, plus more for brushing
• Flaked sea salt, such as Maldon

Place a heavy baking sheet on the middle rack of the oven; preheat 450 degrees.

Lightly flour a work surface.

Stir together the flour, baking powder, salt and 1 tablespoon of the chopped rosemary in a mixing bowl. Make a well in the center, then add the water and oil, gradually stirring them into the flour until a soft, shaggy dough forms. Turn the dough out onto the work surface and knead gently 4 or 5 times to bring the dough together into a soft, smooth ball.

Divide the dough into 6 equal pieces. Work with one piece at a time and keep the remaining pieces covered with plastic wrap. Divide the first piece into 4 equal pieces; roll each one out on a sheet of parchment paper into a long oval shape, roughly 2 inches wide and 9 inches long, or into a circle with a diameter of at least 5 inches. The dough will be very thin. Use the tines of a fork to prick the dough several times.

Alternatively, and for crisper results, use a pasta machine to roll out each piece of dough until very thin, usually the fifth setting on the machine, and transfer to a sheet of parchment paper.

Right before baking, lightly brush the top of each cracker with oil. Scatter a little of the remaining chopped rosemary on top, then a little of the flaked salt, pressing in slightly so they adhere.

Slide the parchment onto the preheated baking sheet and bake until pale golden and browned in spots, 4 to 6 minutes. Transfer the crackers to a wire rack to cool.

Repeat to use all of the remaining dough.