Dissolve 25 grams fresh yeast or 10 grams active dry yeast in  lukewarm water. Remove the leaves from the rosemary sprigs and chop the thyme leaves.

Put the flour, salt, rosemary leaves and thyme leaves into a bowl. 

Add the beer and yeast mixture to the dry ingredients and mix thoroughly. Then, knead the mixture  for a five  minutes or until smooth, preferably in a food processor fitted with a dough blade or a stand mixer fitted with a dough hook.

Cover the bowl and let the dough rise in a warm place for 1 hour, or until doubled in size.

Fire up your oven, aiming for 300°C on the baking stone inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone.

Sprinkle a generous amount of flour on your work surface. Put the dough on the floured surface and divide it into 3 equal parts. Then, shape each piece into an oblong flatbread about 25 cm long.

Spread flour or semolina on an Ooni pizza peel and place the shaped flatbread on top.

Launch the uncooked flatbread into the preheated oven and bake for about 2 minutes, turning every 30 seconds. Then, flip the flatbread over and bake the other side for 2 minutes. Serve your beer flatbread fresh and warm for an aromatic treat.