- 10g yeast
- wild asparagus
- green beans
- garlic sprouts
- olive oil
- Mix the flour and yeast in a bowl, knead while adding water until the dough is smooth and even.
- Add a knob of butter, a drizzle of olive oil and pepper, and gently roll out the dough and place the vegetables on top. Let stand, in the mold, for 30 minutes.
- Bake at 190 degrees for 30-40 minutes.
Place a container of water at the bottom of the oven and the steam will give you a crustier bread.