1. Add figs (150g) to the bowl. Chop Speed 7 / 5 seconds.
2. Add flour (220g), baking powder (1 tsp), olive oil (35g), salt (2 tsp), sunflower seeds (20g), sesame seeds (10g), flaxseeds (10g), brown sugar (20g) and water (80g) to the bowl.
3. Combine on Speed 5 / 2 seconds.
4. Add olives (80g). Program Closed Lid / 1:30 minutes / Kneading Function, or until dough is formed.
5. Wrap dough in cling film and refrigerate for a minimum of 1 hour.
6. Preheat oven to 220C.
7. Divide dough into three even amounts.
8. Place one portion of dough between two very large sheets of baking paper or a baking mat and use a rolling pin to roll out the dough to 2-3mm thick.
9. Remove top pieces of baking paper and place on baking tray. Repeat with remaining mixture.
10. Bake for 12 minutes or until golden and crisp. While still warm, yet cool enough to handle, move to chopping board and use a large knife or pizza cutter to cut into rough squares.
11. Discard baking paper and return to oven (turned off) to cool completely. This ensures a very crunchy cracker!

Transporting Tip:
Allow crackers to cool completely, and then transport in a sealed airtight container.