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Preheat the oven to 325°F or 160°C. Line a large baking sheet with parchment paper.
Add all ingredients to a bowl. Rub the rosemary between your fingers to make it smaller. Stir well. Let the mixture sit for 10 minutes.
Pour the mixture onto the baking sheet. Place another piece of parchment on top. Press and spread it out with your hands or a rolling pin. Make a thin, even layer that covers the pan, with no big holes. Remove the top parchment. Press seeds together if you see small gaps.
Bake at 325°F or 160°C for 40 to 45 minutes. The crackers should feel dry and firm and look lightly golden. Do not flip them.
Turn off the oven and open the door slightly. Leave the tray inside for 10 minutes. Take it out and let it cool completely. Break into pieces by hand and enjoy.