Step 1

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

Step 2

2 Lightly flour a work surface

Step 3

3 Stir together the flour, baking powder, salt and 1 tablespoon of the chopped rosemary in a mixing bowl

Step 4

4 Make a well in the center, then add the water and oil, gradually stirring them into the flour until a soft, shaggy dough forms

Step 5

5 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

Step 6

6 Divide the dough into 6 equal pieces

Step 7

7 Work with one piece at a time and keep the remaining pieces covered with plastic wrap

Step 8

8 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

Step 9

9 The dough will be very thin

Step 10

10 Use the tines of a fork to prick the dough several times

Step 11

11 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

Step 12

12 Right before baking, lightly brush the top of each cracker with oil

Step 13

13 Scatter a little of the remaining chopped rosemary on top, then a little of the flaked salt, pressing in slightly so they adhere

Step 14

14 Slide the parchment onto the preheated baking sheet and bake until pale golden and browned in spots, 4 to 6 minutes

Step 15

15 Transfer the crackers to a wire rack to cool

Step 16

16 Repeat to use all of the remaining dough