Whenever you bring to the table the breadsticks the result is that literally are selling fast! The breadsticks are crisp loaves of bread dough and elongated, whose origins are said to date back even to 1600. In this recipe, we suggest this typical Turin bread made in a very particular way, or by rolling the dough of each loaf to make the tasty breadsticks twisted. To their traditional and unquestioned goodness we decided to also add a delicious cream of tomatoes that will add flavor to the bread sticks giving them a decisive and savory taste. Get to work and be enthralled by this crisp and appetizing snacks, especially suitable for an appetizer!breadsticks
- Ingredients for 60 breadsticks
- semolina 15 g
- 00 flour 500 g
- water 350 ml
- dry yeast 4 g
- Malt 1 teaspoon
- Fine salt 8 g
- Extra virgin olive oil 20 ml
- for brushing and stuff
- cherry tomato cream 100 g
- Extra virgin olive oil 15 ml
To prepare twisted breadsticks you place in a bowl the flour sifted with the dried yeast (1). Dissolve the malt in a part of water, about 2/3 of the dose (2), and remaining in the water, melt the salt, mixing well with a teaspoon (3).
Combine the water with salt in the oil (4) and stir. In the bowl of a planetary provided with the paid leaf flour with baking powder and water with malt (5), then operate the leaf and pour the oil flush (6).
Continue with the planetary until the dough will not be collected around the leaf (7). Transfer the dough you got on a floured work surface (8) and knead until it is smooth and elastic (9).
Place the dough in a bowl and let rest for 30 minutes covered with plastic wrap (10). Later on a floured work surface, roll out dough a rectangular shape of the measuring 30x35 cm (11); gently wrapping it around the rolling pin, place it on a baking tray lined with baking paper (12) and with the tips of his fingers crushed by the center to the sides.
Brush the entire surface with olive oil (13), then sprinkle with semolina flour (14). Cover the baking tray with plastic wrap (15) and put it to rise in the oven off but the light on for at least 1 hour.
After an hour the dough will look more swollen and well leavened (16). Take the cream of tomatoes and drained the oil that is located on the surface (17), holding it by for brushing breadsticks before baking; transfer the cream into a bowl and ammorbiditela, stirring with a spoon. Brush evenly the surface of the dough with the tomatoes cream to cover it entirely (18).
At this point you can shape the breadsticks: with a pasta cutter wheel cut the short side of the sheet in half so as to divide it into 2 equal portions (19); then from each half, cutting in the opposite direction, formed of strips 1 cm wide and about 15 cm long (20). Gently pull each strip and then roll it up, turning both ends from the opposite direction for twisting the dough over itself (21).
Repeat, placing the bread sticks next to each other on a baking tray lined with baking paper: with these doses will need to obtain 60 breadsticks. Brush the first pan of bread sticks with cream oil the tomatoes that you have kept aside (22) and cook in oven preheated to 180 degrees for 20 minutes (at 160 degrees for 13-15 minutes if in a convection oven) until they are golden brown (23). Once ready, sfornateli, placing them on a tray lined with parchment paper, and then continue with the other sticks. Let cool completely and then you can serve and enjoy twisted bread sticks (24).
Keep the breadsticks twisted at room temperature, placed in a paper bag, for 2-3 days at most.
Do you want to add more taste and flavor to your bread sticks? Try to enrich them with the olive paste, pesto or mixed with dried fruit and seeds! If you prefer a more classic version, you can leave it to the natural, adding a bit 'of salt, or use whole wheat flour.