Put the flour in a baking bowl and make a hollow in the center. Mix the crumbled yeast and sugar with the lukewarm tap water and pour into the cavity. Sprinkle with flour from the edge. Brush a shallow baking pan with olive oil. Add the remaining oil and salt to the flour rim. Chop the sage leaves into strips. Slit the peppers lengthwise, cut out the stalks and seeds. Cut peppers diagonally into fine strips. Place in baking bowl with sage. Then mix the whole thing with the dough hook of the mixer and knead vigorously. Dust with a little flour and let rise at room temperature with the lid closed for about half an hour. Then knead briefly and arrange a thick roll. Cut the roll into 8 pieces. Place the pieces together in the mold with the cut surface facing up. Press the surface together a little at a time. Bake at 200DiameterC on the 2.
Bake for 25 minutes. Now put them on the bottom of the oven and bake for another 5 minutes. Serve lukewarm with Italian entrées and wine.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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