In a large bowl mix the water and yeast and allow it to proof for five minutes. Add the salt and flour and knead for about five minutes until a smooth supple dough forms. Coat with olive oil and allow the dough to rest in a bowl covered with a towel for about two hours or until double in size.

In a food processor fitted with an s blade pulse the feta cheese until crumbled. Add the heavy cream, garlic, thyme leaves, salt and pepper. Pulse until integrated.

When the dough has risen, transfer to a baking sheet lined with parchment paper. Lightly stretch the dough to spread over the surface of the whole cooking sheet. Allow the dough to rest 10 minutes.

Drizzle two tablespoons of oil over the dough. Using your finger tips press into the dough forming divots. Sprinkle with salt flakes. Top with beet slices and spoonful’s of whipped feta. Sprinkle the top with parmesan and thyme leaves. Allow the dough to rest uncovered for 25 minutes until puffy.

Preheat the oven to 450 degrees Fahrenheit. Bake for 25-30 minutes or until the cheese has melted and the dough is golden brown. Top with additional Parmesan, flaked salt, and thyme leaves if desired. Serve warm or room temperature.