In a medium mixing bowl, combine all ingredients. Mix well until it forms a smooth and cohesive dough. The cayenne pepper and cheese should be evenly distributed. Shape into a flatten rectangle and wrap in plastic wrap. Refrigerate for 1-2 hours, or until the dough is firm.

Preheat oven to 350° F. Lightly sprinkle a large piece of parchment paper and the top of the dough rectangle with flour. Using a rolling pin, gently roll out the dough into a large sheet until it is about 1/16” inch thick. It should be as uniform in thickness as possible to ensure even baking.

Carefully transfer the parchment paper and dough onto your baking sheet. Use a pastry brush to brush the olive oil over the entire surface of the dough. Sprinkle lightly with the coarse sea salt.

Using a fluted pastry cutter or pizza cutter, gently cut the dough into small squares or rectangles. Prick each square with the tines of a fork. Separate the individuals squares slightly, if necessary.