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In a large bowl, use a rubber spatula to stir together the flour, baking powder, and salt. Add the water and olive oil and stir until no dry bits of flour remain. Transfer the dough to a lightly floured surface and knead, lightly sprinkling with more flour as necessary, until smooth and bouncy, 2 to 3 minutes.

Wrap the dough in plastic wrap or your favorite reusable wrap and let rest at room temperature for 1 to 2 hours to allow the dough to relax.

Towards the end of the resting time, preheat the oven to 400°F with a rack in the center.

Divide the dough into 2 pieces (about 205g each). Transfer one piece to a lightly floured half-sheet of parchment (re-wrap the other piece) and roll it out very thinly, aiming to cover as much of the parchment as you can. Don’t worry about perfectly straight edges — just aim for thin and even. If the dough resists rolling, set it aside for 5 to 10 minutes; you can even use your hands to help you stretch this elastic dough.

Brush the dough generously with olive oil, then sprinkle it with flaky salt and/or seasonings of choice. If using seasonings, press lightly with a rolling pin or your palms to adhere.

Using a pizza wheel or a sharp knife, cut the dough in half lengthwise, then cut it crosswise into 1 1/2″ strips (you’ll have 20 to 22 crackers). Transfer the crackers, still on the parchment, to a baking sheet.

Bake for 10 to 14 minutes, rotating front to back halfway through, until golden brown. Watch carefully towards the end, as crackers can quickly turn from brown to burnt. While the first sheet bakes, roll out the second piece of dough and cut into crackers.

Let the crackers cool completely on the baking sheet; they will crisp as they cool. Meanwhile, bake the second sheet of crackers.

Store homemade crackers airtight at room temperature for up to 5 days.