Stick bread with herb dip

800 g wheat flour 550

12 g salt

20 g fresh yeast

7 g olive oil

460 ml lukewarm water

1 mozzarella

dried tomatoes


herb dip:

200 g sour cream

200 g crème fraiche

2 bunches of chives

2 bunches basil

1 tsp salt

1 teaspoon pepper

1 tsp smoked paprika

Start by making the dough for the stick bread.

To do this, pour the water into a bowl, crumble in the yeast and add the olive oil, leave the water to rest for approx. 5 minutes. Add the flour and salt to the yeast water and knead the dough with a dough hook for about 5 minutes. Cover the bowl with a damp kitchen towel and leave to rise in a warm place for about an hour.

Cut the mozzarella and sun-dried tomatoes into small cubes.

Prepare the herb dip by mixing the sour cream and crème fraîche in a bowl until smooth. Stir the chopped herbs, salt, pepper and paprika into the sauce. It is best to leave the dip to stand.

Just before the end of the cooking time, heat up the Monolith.

Roll out the dough thinly and top with sun-dried tomatoes and mozzarella.

Cut into strips of approx. 5 cm and wrap in a spiral around the end of a stick.

Toast the bread over hot coals for approx. 10 minutes, turning regularly.

Serve the bread with the dip at the end!