Ingredients

Method

• 10 g yeast
• 1¼ cups tepid salted water
• 550 g bread flour
• 1 T olive oil
• 2 cloves crushed garlic
• Sea salt
• Crumbled ricotta
• 1 bunch blanched asparagus

Method

Ingredients

Preheat the oven to 180°C. Dissolve yeast in tepid salted water. Mix in bread flour and knead for 15 minutes, then form into a ball, cover and leave until double the size.
Roll out on a floured surface to form a thin disc. Top with olive oil, cloves crushed garlic and sea salt. Bake for 15 minutes, then sprinkle over crumbled ricotta and a bunch blanched asparagus.