(I only made ½ the recipe, so below are my adjustments)
¾ cup semolina (farina “00” flour)
¾ cup all purpose flour
½ teaspoon kosher sea salt
½ cup warm water
1/6 cup extra virgin olive oil (I eyeballed, this, I used half of a 1/3 cup)
Whisk together the flours and salts. Add water and olive oil, stir together and turn out onto floured surface and knead for 5-7 minutes. The dough should be tacky, but not too sticky or dry. Add flour or water as needed.
Shape dough into large disk, cut into 6 pieces. Dab a bit of olive oil on each piece and roll into a small bowl and place on a plate. Cover with plastic wrap and let rest at room temperature for 30-60 minutes.
Preheat oven to 450 degrees F.
When dough is done resting, roll out each small piece into a flat strip of dough, it will be an oblong shape, or whatever.
Shape or perfection here is not important. Cut the dough into whatever shape you want, poke with a fork all over and place onto baking sheet that has been dusted with corn meal or flour. Bake until golden brown, for me this was about 15 minutes, but keep an eye on them, if the ends are thinner they may brown much more quickly. Allow crackers to completely cool so that they are crisp & crunchy and enjoy! I’ll be having mine with some delicious brie!