Bring the butter out of the fridge. Set aside.

Preheat oven to 350 F.

Lightly coat a sheet pan with olive oil.

Combine the flour, baking powder, salt, pepper, and fennel seeds in the bowl of a stand mixer fitted with a paddle attachment. Or you can use a large mixing bowl and a hand mixer.

Mix briefly on low speed.

Add the cheese and sun-dried tomatoes, mix to combine.

Add the butter in pieces and mix on medium-low speed until the mixture resembles sand.

Add the eggs and milk, mix on medium speed until a soft slightly sticky dough has formed.

Turn the dough onto a lightly floured surface and pat it into a disk.

Divide it into quarters.

Gently roll each quarter into an oval shape log and place it crosswise on the baking sheet.

Roll the dough until it’s about 1 1/2-inches wide and 8-inches long.

Repeat with the remaining dough, leaving about 2-inches between each log.

Bake for 25 minutes, or until the are lightly browned and just set.

Transfer the baking sheet to a cooling rack.

Gently slide the logs onto the cooling rack and let cool for about 20 minutes.

Lower the oven temperature to 300 F.

Transfer the cooled logs to a cutting board, and using a serrated bread knife, cut them into diagonal slices about 1/2-inch thick.

Arrange the slices, cut side up on the baking sheet. Bake for 20 minutes.

Turn the slices over and bake for another 15 minutes, until they are crisp and golden.

Transfer slices to the rack and let cool completely.