Italian Flatbread with Thyme, Parmesan and Garlic

It takes me two and a half hours to get this recipe on the table. The smell around the house during cooking is magical.  The bread lasts for up to a week in an airtight container if it doesn’t get eaten! This recipe is also available on YouTube.


  • 2 x 7g packets of dried yeast (25g of compressed yeast)
  • 300ml of lukewarm water
  • 2 teaspoons of salt
  • 450g strong white unbleached flour
  • 5 tablespoons of extra virgin olive oil (4 tablespoons to mix into the dough and 1 tablespoon for drizzling over the dough before it goes into the oven.
  • 2 1/2 teaspoons of Fresh Thyme
  • 3 teaspoons Shredded parmesan
  • 1/2 teaspoon Garlic granules
  • Extra flour for dusting during kneading
  • Extra olive oil for greasing the bowl as the bread rises


  • A jug for rehydrating the yeast (I use a Pyrex measuring jug
  • Large Metal Mixing Bowl
  • Wooden spoon
  • Tablespoon measure
  • Teaspoon measure
  • Scales to weigh the flour
  • Board for kneading the dough or a food processor with a dough hook
  • Wet clean tea towel
  • Pizza stone or heavy metal baking tray


1. Fill a jug with 300ml of lukewarm water (less is more, don’t go over this amount). Add the yeast and stir slightly.  Wait for a slight froth to form. This means that the yeast is rehydrating.

I know that my yeast is viable and rehydrated when I can see a slight froth on the top of the yeasty water. This is the ideal time to add it to the flour.

2. While waiting for the yeast, mix together the salt and the flour in the large mixing bowl and then make a well in the centre.

3. Pour the yeast/water mixture into the well with 4 tablespoons of the olive oil.

4. Mix together until it forms a dough.

5. Place dough on a floured surface and knead until it is smooth and elastic.  This takes me about 5 minutes. (You can use a food processor with a dough hook for this step  if you prefer.)

The dough in a slightly oiled bowl ready to go through its first rise.

6. Clean and dry the large metal bowl. Use the extra olive oil to lightly oil the surface.  Place the kneaded dough in the bowl and cover with a wet tea towel.

The dough rising to more than double its original size.

7. Leave the dough in a warm place until it has more than doubled in size.

TOP TIP: A car parked in the sun is a great place to leave dough to rise, warm and protected from unwanted attention from insects, animals or birds.

Jane Grows Garden Rooms

8. Mix the Thyme leaves,  shredded parmesan and garlic granules together in a small bowl. (If you want stronger flavours you can add more. You can also substitute for different herbs, cheeses, etc)

9. Knock the dough down and knead again. As you knead, stop to sprinkle  the Thyme mixture over the dough before kneading it in. This should be done as a process, that is, sprinkle,  then knead, then sprinkle,  then knead until you run out of Thyme mixture.

10. Place the pizza stone or heavy metal baking sheet in the oven and preheat to 200 degrees Celsius or 400 degrees Fahrenheit.

11. Shape the dough into a rough circle about 30cm in diameter. 

12. When the oven is ready dimple the surface of the dough with your fingers and dribble a tablespoon of olive oil over it. 

13. Transfer the dough to the pizza stone or baking sheet. I just pick mine up and quickly put it on the stone.

14. Bake for 35 minutes or until it is golden brown and sounds hollow when you knock on it.

15. Allow to cool slightly on a rack before trying it.

I find it easiest to cut it into wedges.

16. It lasts up to a week in an airtight container in my house. We either eat it at room temperature or warm it for ten minutes in the oven first.

Wishing you quick and easy baking deliciousness,

Jane Grows Garden Rooms

2 thoughts on “Italian Flatbread with Thyme, Parmesan and Garlic

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