In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy. Add flour, olive oil, and salt. Mix until a dough forms. Knead for 5-7 minutes until smooth. Cover and let rise in a warm place for about an hour or until doubled in size.

In a small bowl, combine ricotta cheese with lemon zest and juice. Season with salt and pepper to taste. Set aside.

Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.

Once the dough has risen, punch it down and roll it out onto a floured surface into a rectangular shape about 1/4-inch thick.

Transfer the rolled dough to the prepared baking sheet. Spread the ricotta mixture evenly over the surface, leaving a small border around the edges. Scatter fresh basil leaves over the top.

Place the baking sheet in the oven and bake for 15-20 minutes, or until the crust is golden and the toppings are heated through.

Remove from the oven and let cool slightly on a wire rack. Slice into 8 pieces and serve warm.

Serve warm as a main course or appetizer, paired with a side salad or soup for a complete meal.

Store any leftover flatbread in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes before serving.