To make the garlic flatbread, add 1 cup of all-purpose flour to a bowl, then add 1 teaspoon of baking powder, ½ teaspoon of sea salt and a ¼ teaspoon of white sugar, mix all the dry ingredients together, then add 1 tablespoon of extra virgin Spanish olive oil and ⅓ cup luke warm water, mix until you form a dough, then knead the dough inside of the bowl between 1-2 minutes and shape it into a ball

Add a piece of parchment paper to a flat surface, sprinkle with a little all-purpose flour, add the ball of dough on top, cut into 3 evenly sized pieces and shape each piece into a ball, then flatten each one out, you want a circular design that is about ⅛ of an inch in thickness

Heat a non-stick frying pan with a medium heat, once the pan get´s hot, cook each piece of dough, one at a time, for 1 ½ - 2 minutes per side with a lid on top of the pan

Once all the flatbreads are cooked, drizzle each one with a kiss of extra virgin Spanish olive oil, and then season with garlic powder and dried parsely, cut 6 triangles from each flatbread and set aside

Add one 8-ounce piece of provolone cheese into an oven-proof shallow bowl, season it with a pinch of dried thyme, a pinch of dried basil, a pinch of dried oregano, a kiss of sea salt and freshly cracked black pepper, add the cheese to a pre-heated oven, bake and broil option, 250 C-480F, between 10 to 11 minutes, then remove the cheese from oven

Add the shallow bowl with the melted cheese to a place, drizzle the cheese with a kiss of balsamic glaze and decorate the garlic flatbreads throughout the plate