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1
In the bowl of an electric mixer, stir together 1/4 cup warm water with the yeast.
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2
Let stand until foamy, about 5 minutes.
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3
Add olive oil, flour, salt, honey, and remaining 3/4 cup warm water.
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4
Attach to a mixer fitted with the paddle attachment, and mix on low speed for 1 minute.
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5
Switch to the dough hook, and mix on medium-low speed until dough is soft but not tacky, 2 minutes.
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6
Add cheese and mix for 1 minute more.
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7
Transfer dough to a lightly floured work surface; knead four or five times, forming into a ball.
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8
Cover with lightly oiled plastic wrap; let rest for 10 minutes.
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9
Place dough in a lightly oiled bowl and cover with plastic wrap.
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10
Refrigerate until well chilled, at least 1 hour or overnight.
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11
Meanwhile, line two baking sheets with parchment.
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12
Turn out dough onto a lightly floured work surface.
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13
Divide dough into 16 equal pieces.
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14
Using a pasta machine, pass dough through the second-thinnest setting, dusting generously with flour.
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15
Each piece should be about 8 by 5 inches.
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16
(Alternatively, you can roll out the dough with a rolling pin.)
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17
Transfer pieces of dough to prepared baking sheets.
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18
In a small bowl, whisk the egg with 1 tablespoon water; brush over dough.
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19
Sprinkle with salt, pepper, and additional cheese, and top with rosemary.
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20
Preheat the oven to 350F.
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21
Bake, rotating sheets halfway through, until crisp and golden, 15 to 20 minutes.
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22
Cool on a wire rack.
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23
Repeat with remaining dough.
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24
Crackers can be kept in an airtight container at room temperature for up to 3 days.
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25
After being rolled out into thin sheets, the dough is brushed with egg wash then sprinkled with grated Parmigiano-Reggiano, ground black pepper, salt, and fresh rosemary.
