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In a medium bowl, whisk together all the dry ingredients. Pour in the water and olive oil and stir until the flour mixture is wet. Use clean hands to knead dough into a cohesive ball. Wrap ball in plastic wrap and let sit for 30 minutes.
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When ready to bake, preheat oven to 425 degrees.
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Cut dough in half and cover the reserved half with plastic wrap until you are ready to use.
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On a lightly floured surface (or parchment paper) roll dough out to a ⅛-inch thickness.
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Transfer dough to a parchment-lined baking sheet and brush with 1 teaspoon of olive oil. Sprinkle with toppings.
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If wanting more uniform crackers, cut into 1-inch squares and place on baking sheet.
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Bake crackers for 13-15 minutes, or 9-10 minutes for small squares.
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Repeat with remaining dough.
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Cool completely before breaking into small pieces.
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Store crackers at room temperature in an airtight container for up to 2 days.