Heat oven to 425.

Put 4 cups flour, the baking powder, salt and sage in a large bowl; stir to mix well.

Add milk and 1/2 cup olive oil.

Stir until mixture forms a ball.

Knead lightly about 10 times.

Divide dough evenly into 16 pieces.

Flatten pieces, 1 at a time, on clean counter or pastry cloth lightly dusted with flour.

Roll out as thinly as possible, allowing ragged edges.

Turn dough over frequently to make rolling easier.

Place 2 crackers on each baking sheet.

Brush lightly with some of the remaining olive oil and sprinkle with coarse salt.

Bake 8-10 minutes or until golden brown.

Cool, uncovered, on a wire rack.

Serve at room temperature.

Best when served within 8 hours of baking, but crackers can be stored overnight in an airtight container.

Place in low oven to re-crisp if necessary.

To serve, tear crackers into pieces and place in a napkin-lined basket.

Serve alone or with spreads or dips.

Makes about 24 servings.