Add the water, yeast and sugar to the bowl of a stand mixer fitted with a dough hook. Let sit for 10 minutes or until bubbly.
Add in 4 1/2 cups of the flour and the salt. Starting on low, slowly mix the dough together, raising the speed as it comes together. If it looks too wet add a tablespoon or two of the remaining flour. Knead for 10 minutes or until the dough is smooth, elastic and doesn't stick to the bowl.
Remove from the mixer and place in a lightly oiled bowl. Cover with a clean dish towel and place somewhere warm for 1 hour or until doubled in size.
Drizzle a good amount of EVOO on a medium sized, high sided baking sheet. Place the proofed dough on the oiled sheet tray. Using your fingertips spread the dough out making sure it reaches the sides and edges. If it springs back give it a few minutes and try again. Let sit for another 20-30 minutes.
Preheat oven to 425℉.
Thinly slice the zucchini on a mandoline to about 1/8-inch thick. Once the dough has rested another 20-30 minutes drizzle with a good amount of EVOO. Using your fingertips dimple the dough all over. Next take the zucchini slices and place in rows onto the dough followed by the thyme, flakey sea salt and black pepper.
Bake for 25-30 minutes or until puffed and golden brown. Let cool slightly before removing from pan and cutting into squares. Keep in an airtight container for 2-3 days.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell