Note
1. Dissolve 25 grams fresh yeast or 10 grams active dry yeast in lukewarm water.
2. Put the flour, salt, rosemary leaves and thyme leaves into a bowl.
3. Add the beer and yeast mixture to the dry ingredients and mix thoroughly.
4. Cover the bowl and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. Fire up your oven, aiming for 300°C on the baking stone inside.
6. Sprinkle a generous amount of flour on your work surface.
7. Spread flour or semolina on an Ooni pizza peel and place the shaped flatbread on top.
8. Launch the uncooked flatbread into the preheated oven and bake for about 2 minutes, turning every 30 seconds.
