Preheat oven to 230C/450F. Place 2 baking trays in oven to heat.
Make the dough
In a bowl mix flour, baking powder, salt, pecorino and black pepper.
Add water and extra virgin olive oil. Mix with a wooden spoon until the dough comes together.
Turn onto a work surface and knead gently for a minute or so until smooth.
How to roll out the dough
Cut into 3 portions
Take one portion of dough and roll out on non stick baking paper dusting the surface with a little flour if it is sticking.
Roll out very thinly. About 30cm/ 12in round. You can roll an oblong shape if you prefer. It will be about 25cm/10in x 35cm/14in. Be sure to roll the dough very thinly to ensure it cooks quickly and become crispy.
Brush dough lightly with extra virgin olive and sprinkle with flaky salt.
Baking the crackers
Carefully lift the dough, including paper, onto hot baking tray in the oven.
Bake 10-12 minutes or until crispy and browned.
While first cracker is baking, roll out the second and third portions of dough and repeat baking.
Allow to cool before breaking into smaller pieces and serving with cheese, dips or as a snack.
make the recipe as written before making your own adjustments
try parmesan cheese instead of pecorino
change the herbs - maybe rosemary
up the spices - 2 teaspoons of black pepper?
change the spice - paprika. chilli, cumin
add powdered garlic or fresh garlic
substitute some white wheat flour for wholewheat flour or spelt
reduce the oil a little for a firmer dough and less crumbly cracker
fennel and garlic - omit cheese and pepper instead add 2 teaspoons fennel seeds and 1 teaspoon powdered garlic