Thyme, Cream & Olive Oil Pizzacia

Name: Thyme, Cream & Olive Oil Pizzacia
Ingredients: 1 sachet (7g dried yeast); 1 heaped teaspoon honey; 1 cup warm water; 400 g tipo 00 flour (plus extra for kneading); 1 tsp fine sea salt; 3 tbsp olive oil (plus extra for proving); 120 ml pouring cream; Thyme sprigs (or rosemary if you’ve got it!); 1 tbsp salt flakes

Servings:

I’m calling it a pizzacia because the dough is a bit of an in-between, and the topping is focaccia-ey. Whatever you want to call it, make it… it's deeeelish!

Ingredients

▢ 1 sachet 7g dried yeast
▢ 1 heaped teaspoon honey
▢ 1 cup warm water
▢ 400 g tipo 00 flour plus extra for kneading
▢ 1 tsp fine sea salt
▢ 3 tbsp olive oil plus extra for proving
▢ 120 ml pouring cream
▢ Thyme sprigs or rosemary if you’ve got it!
▢ 1 tbsp salt flakes

Instructions

In a small bowl mix the yeast, honey and warm water together, using the honey spoon to stir, and leave to sit for 10 minutes until frothy.
Put flour and salt into a large bowl (or stand mixer bowl) and make a well in the centre, then pour in your yeast mixture along with a tablespoon of the olive oil. Mix with the hands until the dough has come together then tip out onto bench and knead for 5-7 minutes until the dough is a nice and round smooth elastic ball. If using a stand-mixer or food processor with a plastic blade, mix on low for 5 minutes until the dough comes away clean.
Bounce the ball into a clean and oiled bowl and cover with a damp tea towel and place in a warm spot until doubled in size if you are in a hurry (30-60 minutes) or overnight in the fridge if you would like a slower ferment. Just be sure to take out of the fridge 4 hours before you are ready to cook, so it gets back to room temperature before you take on the next step.
Prepare a 40x20cm (approx.) baking tray with baking paper or for a more authentic flavour try sprinkling the tray generously with a couple of tablespoons of fine semolina.
Dump the dough out onto the prepared tray and stretch into the corners. Cover and leave to prove for 30-40 minutes in a warm place.
Preheat oven to its hottest setting (around 240℃ conventional or 220℃ fan).
Once the dough has bubbled up, stipple it all over with pokey fingertips to form divots, leaving a few bubbles. Pour over the cream, olive oil, and sprinkle with the thyme and salt flakes.
Pop into the oven for 15 minutes until the dough is puffed and golden. Check at the 15 minute mark, and if the middle is still a little soupy, pop it back in for another couple of minutes. You know it’s ready by propping it up and checking that it’s also set and golden underneath.