Lightly toast the Tellicherry peppercorns in a dry skillet over medium-low heat for 60 seconds until fragrant. Let cool completely.
Using a mortar and pestle, crack the cooled peppercorns into rustic, uneven pieces.
In a dry glass mixing bowl, combine the cracked pepper, dehydrated Meyer lemon zest, and dried thyme (rubbing the thyme between your fingers to release oils).
Add the coarse Persian blue salt to the bowl and gently fold the mixture with a wooden spoon to distribute evenly without crushing the salt crystals.
Fold in the edible gold leaf flakes if using.
Transfer to an airtight glass jar and let it cure in a cool, dark place for at least 48 hours before using as a finishing salt.
