For the cracker dough-

1. Mix the first 8 ingredients in a large bowl. 
2. Add the extra virgin olive oil, pour 1 cup of boiling water over the top of the mixture, and stir thoroughly with a rubber spatula or spoon. 
3. Let the cracker dough sit for 10 minutes and then cover and refrigerate the mixture for 1 hour.

Baking the crackers-

To bake the crackers, you will need either a large cookie sheet or a rimmed baking sheet, parchment paper (2 pieces approximately 12 X 17 inches each), and a rolling pin.

1. Preheat the oven to 350°F. Place the rack in the lower third part of the oven.
2. Scoop the cracker mixture onto 1 of the pieces of parchment paper, flatten the dough slightly with your hands, and then place the other piece of parchment paper on top.
3. Roll out the dough with the rolling pin, using the parchment paper as a guide and rolling the dough to the edges. You can pinch off pieces should any of the dough extend beyond the parchment paper and pan, and press the pieces back where you think the cracker shape needs it. The rolled-out dough shape doesn’t have to be perfect. 
4. Once the dough is rolled out, remove the top piece of parchment paper and transfer the dough (still on the bottom sheet of paper) onto the baking pan. 
5. Place the pan on the lower rack of the oven and bake until the cracker dough feels dry and it’s golden brown. The recipe in the cookbook says about 1 hour.  Oven time can vary though. Check after 25 or 30 minutes and know that baking time might take as long as an hour, depending on your oven.
6. Remove the pan from the oven, peel the cracker off the parchment, turn it over, and put the pan back in the oven to brown a bit on the other side. This will take another 10-15 minutes.
7. Remove the pan from the oven and slide the parchment paper along with the cracker onto a wire rack. The cracker will crisp up quite a bit as it cools.
8. Once cooled, break the large cracker into smaller individual crackers. It depends on the size you want, but this recipe makes about 24 crackers.