In a small bowl mix together olive oil and chopped rosemary, set aside.
In a large bowl add water, sprinkle yeast on top of water and let sit 3-5 minutes, then stir to combine. With a wood spoon add flour and stir a few times, add oil mixture and salt, stir a few more times, move dough to a flat surface and knead until smooth.
Place in a bowl and cover with plastic wrap, let rise one hour.
Remove to a flat surface, knead a few times and roll until pie pastry thin (1/8" / 3-4 mm). Cut into long thin rectangler strips and wrap around cannoli cylinders (wrap 2 or 3 times) or cut with a round cookie cutter and wrap around cannoli cylinders (overlapping circle edges if you prefer closed cannoli). You could also use cut outs to make fancier crackers. Place cylinders and cracker cutouts on parchment paper lined cookie sheets cover with plastic wrap and let rest for 40 minutes, remove plastic wrap and bake in pre-heated 320° oven (160°), for approximately 12-15 minutes (they really don't turn brown a little golden). Enjoy!
They can be stuffed with cream cheese and a some chopped chives or dill, whatever you prefer.