Preheat oven to 200°c. Line a baking tray with baking paper.
Place ricotta on tray. Combine oil, chilli and thyme in a bowl. Spread half over ricotta to coat. Top with thyme sprigs and sprinkle with 1 tsp sea salt flakes. Bake for 35-40 minutes or until firm and lightly golden.
Meanwhile, combine olives, lemon rind and remaining spice oil in a small ovenproof ramekin. Bake alongside ricotta for the last 10 minutes of cooking. Serve ricotta and olives warm or at room temperature.
Preheat oven to 180°c. Line a baking tray with baking paper.
Place flour and 1/2 tsp sea salt flakes into a medium bowl. Combine 1/4 cup cold water with oil. Add to flour mixture and combine using a dinner knife. If the dough is too dry, add a little extra water, 1 tsp at a time, until it forms a ball.
Flatten dough by hand on a lightly floured benchtop, then roll out until 2mm thick. Brush with oil and sprinkle with sea salt flakes. Place on baking tray. Bake for 15 minutes or until golden. Turn over and cook a further 5 minutes. Remove from oven and cool completely. Break into pieces to serve or store in an airtight container for 1 week if not serving immediately.