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Thyme, Cream & Olive Oil Pizzacia

Servings: 8
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!


  • 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


  • 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.

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