2 ½ cups King Arthur Unbleached All-Purpose Flour
2 teaspoons coarsely ground black pepper
1 ½ teaspoons salt
1 teaspoon baking powder
2 ½ ounces Cabot Sharp Cheddar, finely grated (about ⅔ cup)
⅓ cup pine nuts, toasted and finely chopped (optional)
2 tablespoons minced fresh parsley
½ teaspoon dried thyme leaves
½ teaspoon dried oregano
½ teaspoon dried basil
¼ cup minced sundried tomatoes
2 tablespoons minced oil-cured hot peppers
4 large eggs, lightly beaten
⅓ cup white wine or water
¼ cup olive oil, plus additional for brushing
PREHEAT oven to 350°F. Place two baking sheets together (to simulate thicker sheet) and line top sheet with parchment paper.
STIR together flour, black pepper, salt and baking powder in a large mixing bowl. Add cheese, pine nuts, parsley, thyme, oregano and basil and stir together. Stir in sundried tomatoes and hot peppers.
MAKE well in center of mixture; add eggs, wine or water and ¼ cup oil and stir until mixture forms soft dough. Turn out onto work surface and knead briefly. Shape into log, about 3 ½ inches by 8 inches. Transfer to prepared baking sheet and brush top with olive oil. Dust with paprika.
BAKE for 25 to 30 minutes, or until lightly golden and puffy. Remove from oven and set aside to cool.
REDUCE oven temperature to 325°F. Slice cooled log into ¼-inch-thick slices. Separate slices and return to oven for 15 minutes, or until crisp.
Recipe courtesy of Marcy Goldman.