Olive Oil Crackers

Makes 12-14 long crackers

• 150g warm water
• 5g dry yeast
• 5g caster sugar
• 300g plain flour 
• 1 ½ tablespoons finely chopped rosemary
• 30ml olive oil
• 2g salt
• olive oil for brushing
• flaky sea salt to sprinkle
• freshly ground black pepper
   

Combine the flour, salt, yeast, rosemary and salt in a bowl. Add enough warm water to form a soft dough. Knead for a few minutes then cover and allow to prove until doubled. Pinch off small balls of dough and roll out in rough long oval shapes 2 mm thick. Place onto a lined baking tray and brush with oil. Sprinkle salt flakes and pepper and bake at 170 for 8-10 minutes until golden. Cool on a rack.