In a large bowl combine the flour and 1 teaspoon of the sea salt.
Slowly add the water and olive oil and, using a spoon or spatula mix the dough for about 5 - 7 minutes. If not sticking to itself, add more water, tablespoon by tbsp.
Once completely mixed, knead with hands to fully incorporate.
When done kneading, shape the dough into a large ball.
Divide into 6-8 pieces.
Roll the pieces into balls.
Lightly cover with extra virgin olive oil and place on a clean plate.
Cover with a clean dish towel or plastic wrap and let rest at room temperature for 30-45 minutes.
Preheat oven to 450 degrees.
Using a rolling pin, flatten one dough ball and roll out as flat and even as possible.
Brush with olive oil.
Using a knife or pizza cutter, divide the dough evenly into cracker-sized pieces roughly 1 inch x 1 inch. This will make about 15 crackers per dough ball. You can cut the dough into whatever shape you like at this point. You can also cut off the corners to make a square (save the corners to make another dough ball with scraps).
Arrange cracker dough pieces on cookie sheets lined with parchment paper.
Poke each cracker with a fork a few times to prevent puffing.
Sprinkle remaining sea salt and herbs or everything seasoning or any other desired toppings and then place into oven.
Bake for 12-15 minutes, until golden-brown and crispy, but not burnt. Allow to cool before eating. They will harden more as they cool.