In a large glass bowl, whisk 1 1/2 cup all-purpose flour with 2 1/2 teaspoons of herb de provence (1/2 tsp taragon, 1/2 tsp marjoram, 1/2 tsp thyme, 1/2 tsp fennel, 1/2 tsp rosemary). Whisk in tsp cracked black pepper. Now drizzle 3 Tbs of california olive oil, knead with your fingers till sticky. The more olive oil, the more golden the crackers. Finally, add water tablespoon by tablespoon till you have a firm ball of dough. Cut in 3 or 4, make 3 or 4 egg size balls, rest ten minutes.

Dust baking tile, dust dough balls, dust baking pin with flour, roll dough out in thin long strips. Score dough strips in squares. Now, very sparingly, sprinkle pinch of salt on each. Turn broiler on, slide crackers in on medium high shelf, broil till color appears. Turn broiler off and let crackers cool and airdry one hour in closed oven. Store in airtight container. Enjoy.