Pour the flour into a large bowl. Mix the dried yeast into one side of the flour, and the ground salt into the other side. Mix everything together!
Make a well in the middle of the flour and add 2 tbsp oil and 350ml of lukewarm water, adding it gradually until you have a slightly sticky dough.
Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
Heat your oven to 220C. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of thyme into the dimples in the dough.
Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil.
Cut into squares and serve warm, dipping generously into our Holy Moly Original Hummus! Heavenly!