Olive breadsticks

Preparation

1. STEP 1 OF 8

   In a bowl, put the flour, dry baker’s yeast, and sugar; mix and gradually add the lukewarm water, continuing to mix.

2. STEP 2 OF 8

   Add the salt, the remaining water if needed, and finally the oil; knead to incorporate the ingredients.

3. STEP 3 OF 8

   Add the pitted green olives cut in half, Taggiasca olives, chopped sun-dried tomatoes, and smoked scamorza cut into cubes; mix well into the dough.

4. STEP 4 OF 8

   Transfer the dough to a work surface and knead until you form a smooth ball; place the ball in a bowl and let rise until doubled in size (about 2 hours in an oven turned off with the light on).

5. STEP 5 OF 8

   Take the dough again and, using a dough scraper, divide it into 9 pieces of about 110 g each; with the help of semolina flour, stretch the pieces with your hands and roll them onto themselves, forming the breadsticks.

6. STEP 6 OF 8

   Transfer the breadsticks to a baking tray and let them rise for about 1-1.5 hours.

7. STEP 7 OF 8

   Bake in a static oven at 250°C: place the tray on the lower part of the oven for 10 minutes, then move it to the center and bake for another 10-15 minutes until golden and crisp.

8. STEP 8 OF 8

   Remove from the oven and let cool slightly before serving.

Suggestions

• Bowl

• Work surface

• Dough scraper

• Baking tray

• Static oven

General Information

Analysis

Macronutrients (100 gr)