Preheat your oven to 375°F (190°C).

In a large bowl, combine flour, olive oil, water, and dried rosemary. Mix until a dense dough forms.

Lightly flour a clean surface. Transfer the dough and roll it out as thin as you can get it — aiming for about 1/8 of an inch thickness.

Cut the dough into approximately 24 long rectangles, each about 4 inches long and 1 inch wide.

Place the crackers on a baking sheet. Sprinkle each one with Maldon flaky sea salt.

Bake for 20 minutes, until they’re golden brown. Once done, let them cool completely before serving.