Sift the flour into a large enough bowl and make a dent in the center. Crumble the yeast into it and let it melt with the lukewarm milk. Cover the dough with a dishcloth and let it rise in a warm place for about 15 minutes.
Melt the butter in a bowl (heat only slightly), beat in the eggs, add the herbs and spices and stir everything together quickly. Add this mixture to the leavened mixture and beat to a light, fluffy dough. Rise the dough repeatedly for about 15 min.
Grease a round, jagged or possibly smooth baking pan, form the dough into a ball and place in the pan. Let rise again for 15 minutes.
Brush the surface with egg yolk and bake at 220 °C until crispy brown. Remove from the pan and cool. Before serving, garnish with egg and olive slices. It tastes excellent smeared with butter and topped with egg slices.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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