- Preparation of the dough:
- In a large bowl, dissolve the dry yeast in the warm water along with the sugar. Let it sit for 5-10 minutes until it foams on the surface.
- Add the flour and salt to the bowl with the activated yeast. Mix with a spatula until the ingredients are combined.
- Add the extra virgin olive oil and knead vigorously until the dough is smooth and homogeneous. If the dough is too sticky, add a little flour.
- First rising:
- Form the dough into a ball and place in a lightly oiled bowl. Cover the bowl with plastic wrap or a damp cloth and let rise in a warm place for about 1 hour, or until doubled in size.
- Preparation of breadsticks:
- Preheat the oven to 200°C and line one or two baking sheets with baking paper.
- Transfer the risen dough to a lightly floured surface. Divide the dough into small balls, then roll them out with your hands to form long, thin sticks (about 1 cm in diameter).
- Arrange the sticks on the prepared baking sheet, leaving plenty of space between them.
- Second rising:
- Cover the breadsticks with a clean cloth and let them rise again for about 20-30 minutes, until slightly puffed.
- Cooking:
- Lightly sprinkle the breadsticks with coarse salt and, if desired, finely chopped rosemary for an added touch of flavor.
- Bake the breadsticks in a preheated oven at 200°C for about 12-15 minutes, or until golden and crispy. Check occasionally to prevent them from burning.
- Cooling and storage:
- Remove the breadsticks from the oven and let them cool completely on a wire rack before serving.
- Store breadsticks in an airtight container to maintain their crunchiness.
These homemade breadsticks will be irresistible and perfect for an aperitif or to accompany cheeses and cured meats. Personalize the recipe by adding other flavorings such as black pepper, sesame seeds or sweet paprika according to your tastes. Enjoy!
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