Place the cheeses, flour, salt, and olive oil in the bowl of a food processor fitted with a blade. Pulse until the oil and flour are completely incorporated into the cheese. Add the water and pulse a few times until a dough begins to form. Place on a lightly floured work space and gently knead a few times. Shape into a disc, wrap in wax paper, and refrigerate for at least one hour - and as long as overnight.

Preheat the oven to 350˚F, and line a cookie sheet with parchment paper.

Place the disc between two pieces of wax paper and roll it out to no more than ¼" thickness. Rolling the dough between wax paper makes this go very quickly and easily. Every few rollings, flip the dough over, peeling off and readjusting the wax paper sheets as necessary. I readjust the wax paper every time I flip it.

Peel off one of the wax sheets of paper and discard. Using a pizza cutter, slice the dough into one inch squares, and place them on the cookie sheet. Unlike cookies, they're not going to spread, so you can place them one inch apart.

Bake for 15 - 17 minutes. Remove and cool on a cooling rack.