Wash and pat dry the wild garlic. Roughly chop and add to a blender with 200ml of cold water and puree.
In a bowl add the dry yeast, 200 ml of warm water, sugar, and mix until the yeast and sugar are dissolved.
Add the wild garlic puree, salt and 25 ml of olive oil and mix.
Add the bread flour to the bowl and mix until thoroughly combined and there are no dry spots of flour.
Bring the dough right into the centre to facilitate easy rising. Coat the top with olive oil using your hand. Cover and refrigerate overnight or at least 8 hours for slow proving.
The next day, punch down the dough and transfer it onto a well-oiled baking tray lined with parchment paper.
Cover with another tray of a similar size. Make sure it's not a flat tray as the dough will rise and we don't want it to get stuck. Leave to prove for 2 hours or more. The proving time will depend on the room temperature of where you are.
The dough will double its volume and will be bubbly. Then drizzle 25 ml of olive oil and dimple down the dough.
Sprinkle flaky sea salt over the dough and decorate if you wish. I used chive flowers, wild garlic leaves, and ground ivy leaves to decorate. The decoration is optional.
Pre heat oven to 220ºC.
Bake in the oven covered with another baking tray for 25 minutes, then cook uncovered for 5 minutes. Covering will ensure that the bread retains some green colour and the leaves don't burn.
Once baked, remove it from the oven and allow it to cool for 30 minutes before cutting.