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.
Dissolve the yeast in the lukewarm water with the sugar.
Pour into the flour, mix with a fork, and let rest for 15 minutes.
Add the salt, mix, and let rest for another 15 minutes.
Add the oil, work it in, and let rest for another 15 minutes.
Add the sun-dried tomatoes in oil, cut into small pieces, cover, and let rise until doubled in size (about 2 hours).
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.
Remove from the oven and let cool slightly before serving.
Fork
Dough scraper (or knife)
Baking paper
Fan oven
Approximate total time: preparation + rising about 2 hours and 30 minutes. Warning: they disappear quickly!
Italia, Toscana
| Energy (kcal) | 345.87 |
| Carbohydrates (g) | 82.64 |
| of which sugars (g) | 42.29 |
| Fat (g) | 0.59 |
| of which saturates (g) | 0.07 |
| Protein (g) | 6.84 |
| Fibre (g) | 1.72 |
| Salt (g) | 0.32 |
