Preheat oven to 425 degrees F. Line with parchment paper. Lay large sheet of parchment paper on counter and lightly sprinkle with flour.

In large bowl whisk together flour, salt, sugar, garlic powder and rosemary.

Using silicone spatula, stir in water and olive oil. Switch to hands to mix further and form dough into ball. Lightly sprinkle dough ball with flour.

On parchment paper laid on counter, place dough and, using rolling pin, roll into approximately 1/8-inch thick rectangle.

Trim edges with knife or pastry wheel. Cut into squares or rectangles of preferred size. (note: 1-1/2-inch squares were cut in this recipe.)

Using fork, prick each cracker a couple times.

Using pastry brush, lightly brush crackers with water and sprinkle with more salt, if desired.

On 12-inch x 17-inch baking sheet, place parchment paper with rolled-out.

Bake for about 12 minutes or until crackers start to turn golden brown.

Cool crackers on cooling rack until completely cold before storing in airtight container.