Vegetable steamed bread

pumpkin, cubed (about 250 grams) • all-purpose flour (about 250 grams) • fine semolina flour (about 50 grams) • salt (about 5 grams) • fresh yeast (about 5 grams) • water (about 220 grams), plus 2 2/3 tablespoons (about 40 ml) for brine • extra virgin olive oil (about 40 grams), plus more for greasing • honey (about 10 grams), divided • Rosemary and coarse salt, to taste

pumpkin (150 g) • type 1 flour (about 320 g) • water (150 ml) • sourdough starter (150 g) • honey • salt • extra virgin olive oil • Extra virgin olive oil, as needed, for greasing the pan • Flaky sea salt, • Fresh rosemary (optional), • Taggiasca olives, as needed, for topping

x13 inch baking pan • diced, peeled pumpkin (about 300 grams) • type 1 flour (about 500 grams) • water (200 ml) • instant dry yeast • sugar • salt • extra virgin olive oil • for topping • about 4 tablespoons pitted Taggiasca olives in oil • sprigs fresh rosemary • Extra virgin olive oil and extra water •

eggplants • grated Parmesan cheese (about 120 grams) • breadcrumbs or soaked stale bread (about 120 grams) • Plenty of fresh basil • Black pepper • egg

stale bread (about 30 grams) + enough milk to soak • water (1 liter) • eggplant (about 450 grams) • egg • grated Parmesan cheese (about 100 grams) • breadcrumbs (about 70–80 grams) • fresh parsley • salt and nutmeg

Tuscan kale (cavolo nero) • black-eyed peas (about 50 grams) • bacon (about 50 grams) • baguette • garlic • extra virgin olive oil • salt

plus 1 tablespoon water (250 ml) • refreshed sourdough starter (70 g) • sugar • bread flour (600 g) • eggs • extra virgin olive oil • salt • As needed, all-purpose flour for working the dough • As needed, extra virgin olive oil for working the dough • broccoli leaves (300 g) • extra virgin olive oil • garlic clove •

all-purpose flour (100 grams) • bread flour (200 grams) • dried sourdough starter (20 grams) • extra-virgin olive oil • honey • salt (12 grams) • water, plus more as needed (185 ml; start with 2/3 cup/150 ml and add more if needed) • potatoes for the dough, cooked and mashed (160 grams) • potatoes for topping, cooked and sliced (200 grams) • Cherry tomatoes, • Coarse salt and dried oregano,