Thyme Rosemary Breakfast Breads

Good morning everyone!

We all at breakfast We like pastries. Sometimes we can prepare it by frying and sometimes in the oven. I go for breakfast almost every morning on vacation. kitty I kneaded and fried. But then I realized that the end of this work is not very good :) Finally, I started to knead the dough and bake it.

I realized that the bagel is definitely good when fried, but I think that plain leavened dough loses its magic when it goes into the oven. But since so much frying is also unhealthy, I tried a different method. You remember the focaccia, that is, the Italian bread that I prepared before.

Bu focaccia same in a pie We knew how to prepare it with the bread dough we bought from the oven or by kneading it ourselves. This time, I decided to make mini breads in the size of a bagel, colored with fresh spices.

Thanks to olive oil, they remained more moist and were also very flavored with fresh spices.

They made a dreamy breakfast with olives, a big ball of mozzarella and some arugula on the side.

on behalf of now baked bagelYou can say flavored bagels or mini breakfast breads. The choice is entirely up to you :)

But when you think of preparing a special breakfast, I definitely recommend you to try it.

Note: Measure the water and flour with the same glass. Add half of the water at first and add as you knead.

Love…

Ingredients for Thyme Rosemary Breakfast Bread Recipe

• 2,5 water glass flour
• A little less than 1 glass of water
• salt
• 1 pack of instant yeast

For the above:

• Olive oil
• fresh rosemary
• fresh thyme
• dried tomatoes
• olives upon request

How to Make Thyme Rosemary Breakfast Breads Recipe?

1. Take 2,5 water glasses of flour into the mixing bowl. Add salt and mix it.
2. Pour the yeast, add the water and knead. When you get a dough that gets rid of the container (ie, it comes together) by adding very little flour when necessary, transfer the dough to the lightly floured counter. Cover with a cloth or cling wrap and leave to ferment for 10-15 minutes.
3. Divide the fermented dough into 9-10 pieces and roll them with your hands. Cover it with a cloth or cling film and leave it to ferment for another 10 minutes.
4. Drizzle olive oil over the meringues and expand them by pressing them with your hands (especially with your fingertips) as in the photo.
5. Take the tiny breads on a baking tray covered with greaseproof paper and sprinkle the sliced ​​sun-dried tomatoes, fresh thyme and rosemary leaves on top.
6. Bake in a preheated oven at 200 degrees for about 10-15 minutes.
7. Serve hot.