Makes: 15 dozen

INGREDIENTS:

● 4 ½ cups all-purpose flour
● 1 tbsp + 1 tsp kosher salt
● 1 tbsp white sugar
● 1 ½ cup freshly grated Parmigiano-Reggiano cheese
● 9 tbsp extra-virgin olive oil
● 1 ½ cup cold water
● 3 tbsp minced fresh thyme

DIRECTIONS:

Preheat oven to 400°F Bake or 375°F Convection. Line a baking sheet with a silicon mat or parchment paper.
Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add thyme; drizzle with olive oil and add water. Mix with a fork until the mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
Transfer dough onto a floured surface and add flour as you knead the dough. Knead until it no longer sticks to the work surface, 4 to 5 minutes. Divide dough in half.
Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Using rolling pin, transfer to prepared baking sheet. Brush surface of dough very lightly with water. Sprinkle with coarse or flake salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
Cut each rolled out half into about 30 pieces, rectangle, with a pizza wheel. Bake in preheated oven until perfectly browned and crunchy, 8-10 minutes, depending on the thickness.