1. Melt the butter, then allow it to cool to room temperature.
2. Place the baker’s flour, sugar, Maldon Sea Salt (A), and fresh thyme leaves (A) into the bowl of a stand mixer fitted with a paddle attachment and mix on low speed to combine.
3. Add the milk and water and mix until the ingredients come together as a smooth dough.
4. Add the melted and cooled butter and continue to mix on low speed until well combined.
5. Press the dough into a flat, even square, wrap in plastic wrap, and chill in the refrigerator for a minimum of 2 hours, preferably overnight.
6. Once the dough has chilled and you are ready to roll, heat the oven to 170°C, fan forced.
7. Grease a baking tray by brushing it with olive oil. Reserve the remaining olive oil to brush on top of the Lavosh before baking.
8. Working with half of the chilled dough at a time, on a lightly floured workbench, roll it out to a 30cm x 40cm rectangle. With clean hands, gently stretch the dough to get it a little thinner without it tearing.
9. Use a pastry wheel cutter to trim off the edges of the square.
10. Cut the dough in half, then into strips, 3cm in width.
11. Arrange the strips over the prepared baking tray, brush the top with olive oil, then sprinkle generously with Maldon Sea Salt (B) and fresh thyme leaves (B).
12. Bake in the preheated oven for 10-15 minutes, until puffed and golden brown in colour.
13. Allow to cool completely at room temperature prior to serving.

Note:    Store in an airtight container at room temperature for up to 1 week.

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