In a large bowl, mix the warm water with the dried yeast. Allow it to sit for about 5-10 minutes until frothy.

Once the yeast is activated, add the flour, salt, and olive oil to the bowl. Mix everything together until a rough dough forms.

Transfer the dough onto a clean work surface. Knead it for about 10 minutes until smooth and elastic.

After kneading, fold in the chopped wild garlic leaves, ensuring they are evenly distributed.

Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.

Once the dough has risen, punch it down and shape it into a round ball. Optionally wrap grated cheese inside the dough.

On a baking tray lined with parchment paper, place the shaped dough. Cover it and let it rise for an additional 30 minutes.

Preheat your oven to 220°C (425°F).

Score the top of the dough with a knife in a crisscross pattern.

Bake in the oven for about 20-25 minutes until golden brown and sounds hollow when tapped.

Let the bread cool on a wire rack for a few minutes before serving.