About this recipe
Since the goodness of these breadsticks also lies in the flavor that the oil gives, try to use one of excellent quality, even with a slightly intense flavor like that of Tuscany or Puglia. Obviously it must be extra virgin olive oil!
- 25g fresh yeast (or 1 pack active dry, rapid-rise dry or instant yeast)
- 500g all purpose flour
- 250g water
- 70g extra virgin olive oil
- 1 teaspoon of salt
Mix the crumbled yeast in a bowl with the water, add
the sifted flour, the oil and complete with salt.
You can also do this with the kneading machine: mix the crumbled yeast with the water, add the sifted flour, the oil and complete with salt.
Knead until a smooth and elastic dough is formed, form
a ball, cut it in half, stretch the two parts and round the ends into 2 loaves. Transfer them to a floured work surface, cover them and let them rise in a warm place for 2 hours.
After this time, cut strips about a finger from the dough.
Stretch them with your hands until you have about 30 cm long breadsticks.
Place them side by side on one or more baking sheets lined with parchment paper and bake at 200 ° for about 15-20 minutes, turning them if you want, halfway through cooking.
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