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Mix the first 8 ingredients in a large bowl.
Add the extra virgin olive oil, pour 1 cup of boiling water over the top of the mixture, and stir thoroughly with a rubber spatula or spoon.
Let the cracker dough sit for 10 minutes and then cover and refrigerate the mixture for 1 hour.
Place the rack in the lower third part of the oven.
Flatten the dough slightly with your hands, and then place the other piece of parchment paper on top.
And rolling the dough to the edges. You can pinch off pieces should any of the dough extend beyond the parchment paper and pan, and press the pieces back where you think the cracker shape needs it. The rolled-out dough shape doesn’t have to be perfect.
Once the dough is rolled out, remove the top piece of parchment paper and transfer the dough (still on the bottom sheet of paper) onto the baking pan.
The recipe in the cookbook says about 1 hour. Oven time can vary though. Check after 25 or 30 minutes and know that baking time might take as long as an hour, depending on your oven.
This will take another 10-15 minutes.
The cracker will crisp up quite a bit as it cools.
Once cooled, break the large cracker into smaller individual crackers. It depends on the size you want, but this recipe makes about 24 crackers.