Start by preparing the focaccia. Sift the flour and place it in a stand mixer. Add the brewer's yeast, half the water and the sugar, turning the mixer on at a low speed. As soon as the dough starts to form, add the remaining water in small doses, continuing to knead at a low speed. Finally, add the extra virgin olive oil and salt, continuing to knead until you obtain a soft and smooth dough. Let the dough rest covered with a cloth for at least 1 hour, until it has risen to double its volume. Grease a baking pan and spread the dough with your hands, add a drizzle of extra virgin olive oil, a pinch of salt and bake in a preheated oven at 200°C for 30 minutes. To prepare the herb oil, blend the aromatic herbs with the extra virgin olive oil using a hand blender. Then filter it with a strainer and set aside. Clean the vegetables and peel the asparagus with a potato peeler and set aside the thin slices. Place the raw vegetables (zucchini flowers, asparagus and peas) on the focaccia. Take the Provolone Piccante shape, cut it into two pieces and grate it directly on the focaccia. Garnish with the pea shoots and season with the herb oil. Salt and pepper.