Preheat the oven to 400°F (200°C) and line two large baking sheets with parchment paper.

In a large mixing bowl, whisk together the flour, fine sea salt, sugar, and dried rosemary.

Add the olive oil and water to the dry mixture and stir with a spatula until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead by hand for approximately 2 minutes until the dough is smooth and elastic.

Divide the dough into two equal portions.

Roll each portion out directly onto a piece of parchment paper as thinly as possible, aiming for a thickness of 1/16 inch.

Prick the entire surface of the rolled dough with a fork to prevent large bubbles from forming during baking.

Using a pizza cutter or sharp knife, score the dough into 2-inch squares or rectangles.

Lightly mist the surface with water and sprinkle with flaky sea salt.

Bake for 12 to 15 minutes, or until the crackers are golden brown and firm to the touch.

Transfer the parchment sheets to wire racks and allow the crackers to cool completely to achieve maximum crispness before breaking along the score lines.