Breadsticks with olives: rolls that are soft on the inside with a crispy crust, enriched with olives, sun-dried tomatoes and smoked scamorza. Recipe for 9 breadsticks.
In a bowl place the flour, dry yeast and sugar; mix and gradually add the lukewarm water, continuing to mix.
Add the salt, the remaining water if needed, and finally the oil; knead to incorporate the ingredients.
Add the halved pitted green olives, Taggiasca olives, chopped sun-dried tomatoes and diced scamorza; mix well into the dough.
Transfer the dough to a work surface and knead until you form a smooth ball; place it in a bowl and let rise until doubled in size (about 2 hours in an oven turned off with the light on).
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 by hand and roll them up on themselves to form the breadsticks.
Transfer the breadsticks to a baking tray and let them rise for about 1-1.5 hours.
Bake in a static oven at 250°C: place the tray in 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.
Remove from the oven and let cool slightly before serving.
Bowl
Work surface
Dough scraper
Baking tray
Static oven
Vegetarian recipe. Makes 9 breadsticks; each breadstick is about 110 g.
Italia, Toscana
| Energy (kcal) | 306.71 |
| Carbohydrates (g) | 63.62 |
| of which Sugars (g) | 36.08 |
| Fat (g) | 4.15 |
| of which Saturates (g) | 1.12 |
| Protein (g) | 6.56 |
| Fiber (g) | 2.35 |
| Sale (g) | 0.97 |
