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.