Einkorn Buns with Sun-Dried Tomatoes, Garlic and Rosemary

Ingredients

500 г	wholegrain einkorn flour (plus extra for kneading)
20 г	fresh bread yeast
1 чаена лъжица	sugar
1 щипка	salt
300 мл	warm water
50 мл	olive oil
3	garlic cloves, pressed
50 г	sun-dried tomatoes, finely chopped
2-3 стръка	fresh rosemary, finely chopped

Dissolve the yeast and sugar in a little warm water. Leave the starter in a warm place for 15-20 minutes until it bubbles up (bubbles form on the surface).
Mix the flour with the salt. You may add extra salt - up to 1 tsp. Add the rosemary, garlic and olive oil. Stir the mixture with a wooden spoon.
Make a well in the flour and pour in the starter. Add a little of the water at a time, kneading a sticky dough.
Transfer the dough onto a floured surface and knead until smooth and no longer sticky. Place in an olive-oil-greased bowl, cover with a cloth and leave to rise for 40 minutes or until doubled in volume. Then knead the dough again for 1-2 minutes, return it to the bowl and leave to rise again until doubled.
Preheat the oven to 200°C.
Knead the dough once more, adding the sun-dried tomatoes. Divide into 8 parts. Shape each into a ball. Arrange in an olive-oil-greased tray, spaced apart. With a sharp knife make a cross on the surface. Cover the buns with a cloth and leave to rise for 30 minutes.
Bake for 25-30 minutes until golden brown. Remove from the oven and leave to cool slightly.