Quick breadsticks, crispy on the outside and soft on the inside, enriched with sun-dried tomatoes in oil. A no-fuss recipe: a few resting periods and a simple rise for the perfect savory snack for aperitifs or a last-minute appetizer board.
Step 1 of 8: Dissolve the yeast in the lukewarm water with the sugar.
Step 2 of 8: Pour into the flour, mix with a fork, and let rest for 15 minutes.
Step 3 of 8: Add the salt, mix, and let rest for another 15 minutes.
Step 4 of 8: Add the oil, work it in, and let rest for another 15 minutes.
Step 5 of 8: Add the sun-dried tomatoes in oil, cut into small pieces, cover, and let rise until doubled in size (about 2 hours).
Step 6 of 8: Turn the dough out onto a well-floured surface without deflating it, shape it into a rectangle, and use a dough scraper to cut it into small logs.
Place the logs on baking paper, brush with a drizzle of oil, and bake in a fan oven at 200°C for 13-15 minutes.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Gluten
Step 8 of 8: Remove from the oven and let cool slightly before serving.
| Average values | Per serving127 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,834 kJ438 kcal | 1,447 kJ346 kcal |
| Fat | 0.75 g | 0.59 g |
| of which saturated fatty acids | 0.09 g | 0.07 g |
| Carbohydrates | 104.76 g | 82.65 g |
| of which sugars | 53.6 g | 42.29 g |
| Fibre | 2.18 g | 1.72 g |
| Protein | 8.68 g | 6.85 g |
| Salt | 0.42 g | 0.33 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
