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Mix 2 cups flour with ½ cup warm water and ¼ cup good olive oil
Knead with a dough hook for 10 minutes until the dough is firm and elastic
Let the dough rest for at least 10 minutes and up to 24 hours
Portion the dough into 4 pieces
Roll out into four long crackers
Cut and roll again until they are very thin and the length of your baking sheet
If desired, roll fresh rosemary leaves into the dough
Brush with good olive oil before baking
Bake at 450°F for about 10 minutes until crispy and blistered
Brush with good olive oil after baking