Think of it as a cracker version of rosemary-flecked flatbread. But these are the easiest crackers you’ll ever make; rather than cutting the dough into small pieces, you bake three large pieces, then break them into smaller ones to serve. The jagged edges invite nibbling.
1 ¾ c unbleached all-purpose flour
1 Tbsp chopped rosemary plus 2 (6-inch) sprigs
1 tsp baking powder
¾ tsp salt
½ c water
1/3 c olive oil plus more for brushing
Flaky sea salt such as Maldon
Preheat oven to 450ºF with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt n a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned n spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.
Note: Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.