Step 1/6
- 10 g fresh yeast
- 1 tsp honey
- 25 g jarred sun-dried tomatoes
Mix the yeast (2 1/2 tsp. fresh yeast or 1 tsp. dried yeast) and honey into the lukewarm water. Chop the tomatoes.
Step 2/6
- 120 g high-gluten flour
- 120 g rye flour
- 1 tbsp thyme
- 1 tsp dried oregano
- 1 tsp dried tarragon
- 1 sea salt
- 1 tbsp olive oil
- 50 g shredded Gruyère cheese
In a separate bowl, mix the flours, salt, chopped
sun-dried tomatoes, and herbs. Add the wet mixture to the dry one and knead until all ingredients
come together. Add the olive oil and grated cheese. Knead well. Cover the dough with plastic wrap
and let it proof for 30 minutes, in a warm dark place.
Step 3/6
Preheat the oven to 400°F (200°C).
Step 4/6
- parchment paper
- cookie cutter
- baking sheet
Turn out the dough onto a slightly dusted work surface or parchment paper and lightly knead.
Pat it into a round disk that is about 1 in. (2.5 cm) thick. For a more rustic look, slice the dough into six
pie slices or use a cookie cutter or small glass (2 in./5 cm diameter) to cut circles. Transfer the cut
dough to a parchment-lined baking tray, lightly brush with beaten egg and season with sea salt and
black pepper.
Step 5/6
Bake for 15-25 minutes until golden brown. Remove from the oven and serve with butter while still warm.
Tip from the author: Try to use fresh herbs. If those are not available, dried herbs work fine too. However, instead of
one tablespoon each, use one teaspoon. Use a mixture of your favorite herbs, but avoid more than three different ones as the flavors might overpower each other.
Step 6/6
Find more ideas for breakfast recipes in the cookbook "Stay For Breakfast" (appeared in the publishing company gestalten)
https://gestalten.com/products/stay-for-breakfast