Lots of people have signature dishes, one of mine is definitely Asparagus Bread. It’s a warm savoury accompaniment when baked fresh to go with pasta or pizza and just as good as a sandwich for munching on at lunch time the day after baking.
To make it I just make a normal 1/2 kilo white bread batch (500g flour, 300ml water, 5g dried yeast, 10g salt and a good slug of olive oil), knead, rise, knock back and shape the bread as normal and then push the dough into a roasting tray lined with baking paper, like focaccia. Rub all over with olive oil and garlic crushed and mixed with butter, then press in stalks of fresh asparagus, push them right into the dough, and sprinkle with grated parmesan (the cheap grated hard cheese in a canister is fine, the fine salty granules taste great and don’t melt in the oven). Bake at the highest temperature your oven will go (around 220C) until golden and makes a hollow sound when knocked. Lift out to cool on a wire rack…Voila!
I’ve found the best guide to getting perfect bread (with loads of great recipes) is the River Cottage Handbook No.3 ‘Bread’ by Daniel Stevens- a beautiful and invaluable guide.