In a large bowl or stand mixer, combine the flour and baking powder. Make a well in the center and add the olive oil and half the water.
Mix the wet and dry ingredients together, adding a little more water as you go if needed, until it comes together as a rough ball, Knead the dough for a few minutes until it becomes smooth dough.
Set it aside while you mix the topping.
Preheat your oven to 425F and line 2-3 large trays with baking paper.
Pinch small, marble sized, pieces of dough from the ball, roll them into rough balls, and using a little flour so they don’t stick roll them out into rough oval shapes. Make sure to roll them as thin as you possibly can.
Put the rolled crackers onto the trays, brush well with lots of olive out and sprinkle lightly with coarse salt.
Bake the crackers 5-10 minutes or until they bubble and begin to turn golden brown.
Allow them to cool completely and story them in an air tight container.