Tasty bread
with potatoes, Sbrinz and tomato crust
Recipe by Rolf Caviezel
Ingredients
– 500 g white flour
– 500 g dark rye flour
– 20 g salt
– 1 yeast cube
– approx. 4 dl water
– ½ bunch lovage
– pinch of sea salt
– a bit of rapeseed oil
– 250 g Sbrinz in one piece
– 3 small tomatoes
– 250 g new potatoes
– 100 g Sbrinz in one piece
Preparation
Dissolve yeast in water, mix together with flour and salt.
Mix dough well; if dough is too firm, add water. Cover dough and let stand overnight in the fridge.
Preheat oven to 230°C.
Thinly slice potatoes and tomatoes, finely pluck lovage. Break Sbrinz into large chunks. Roll dough out onto baking paper to a thickness of about 2 cm and top with potatoes, tomatoes, Sbrinz and lovage. Let rise for about 30 mins.
Place an ovenproof dish with water on the oven floor. Bake dough for 5 mins at 230°C. Remove oven dish with water and reduce oven temperature to 180°C. Bake bread for about 45 mins, remove from oven and drizzle with a bit of rapeseed oil. Sprinkle a pinch of sea salt on the bread and top it with Sbrinz shavings using a Sbrinz grater.
