Rosemary Sea Salt Flatbread Crackers

Firstly, ensure your oven is at the correct temperature by preheating it to 400 degrees F (200 degrees C). To prevent sticking, line a baking sheet with a non-stick silicone mat or parchment paper.

Next, combine flour, salt, sugar, and grated cheese in a mixing bowl. Use a spoon to thoroughly mix the ingredients until they are well incorporated. Add rosemary and drizzle with olive oil, then gradually add water while mixing until the dough comes together in a fairly sticky mass that can be pulled away from the sides of the bowl, taking around 3 to 5 minutes.

Then, transfer the dough onto a floured surface and continue adding flour as you knead the dough. Keep kneading until it no longer sticks to your work surface, requiring about 4 to 5 minutes.

After that, divide the dough into two equal portions. To prevent sticking, dust your work surface with flour.

Roll out each portion of dough to a thickness of 1/8 inch or less. Use a light touch when brushing the surface with water, and sprinkle it generously with coarse sea salt.

Prick the entire surface of the dough with a fork to prevent it from puffing excessively during baking. This will help achieve a more even texture.

Finally, cut each rolled-out half into approximately 30 pieces using a pizza wheel. You can choose to cut them in squares, rectangles, or triangles - the choice is yours. Transfer the cut dough pieces onto the prepared baking sheet using a bench scraper or your floured fingers, as the dough will be quite sticky.

Bake the crackers in the preheated oven for 10 to 15 minutes, or until they are perfectly browned and crunchy, depending on their thickness.