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1
Combine the water and yeast in a mixing bowl and stir until the yeast dissolves.
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2
Stir in 2 tablespoons of olive oil and 1 cup of flour.
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3
Stir in a second cup of flour, the thyme, lemon zest, salt and pepper.
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4
Sprinkle some of the remaining flour over a work surface and your hands.
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5
Scrape the dough out of the bowl and onto the work surface.
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6
Gradually knead in additional flour, until the dough no longer feels sticky.
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7
Lightly oil a large bowl.
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8
Shape the dough into a ball and roll it in the bowl to coat it with oil.
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9
Cover the bowl tightly with plastic wrap and set in a warm, draft-free place until doubled in bulk, about 1 hour.
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10
Punch the dough down and knead it for about 1 minute.
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11
Return the dough to the bowl and let rise until doubled again, about 45 minutes.
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12
Preheat the oven to 375 degrees.
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13
Divide the dough into 6 equal pieces.
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14
Shape them into flattened rounds, about 4 to 4 1/2 inches in diameter.
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15
Place on a well-greased baking sheet, cover with a towel and let stand for 15 minutes.
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16
Brush the tops with the remaining tablespoon of olive oil.
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17
Bake until lightly browned, about 30 minutes.
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18
Let cool.
