Homemade rosemary and semolina breadsticks
Hand-stretched breadsticks, crisp and uneven like those from Turin, flavoured with rosemary and rolled in semolina.
A recipe from the ITALAZA kitchen
Preparation 85 min · Cooking 18 min (not counting bringing the water to the boil)
A little longer than planned: 103 min.
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In the kitchen 7 steps
- Dissolve the yeast (4 g) in the lukewarm water (140 ml). Mix the flour (200 g), half the semolina (60 g), the very finely chopped rosemary (1 bunch) and the salt (4 pinches).
- Pour in the yeast mixture and olive oil (4 tbsp), then knead for 10 minutes until the dough is smooth and pliable.
- Shape it into a rectangle, brush with a little oil, cover and leave to rise for 1 hour in a warm place.
- Preheat the oven to 200 °C. Sprinkle the remaining semolina over the work surface, place the dough on top without deflating it and cut it into thin strips, one centimetre wide.
- Stretch each strip between your hands until it is as long as the baking tray, then arrange them on baking paper, spaced apart.
- Bake for 15 to 18 minutes, until the breadsticks are golden and thoroughly dry.
- Leave them to cool on a rack: they will finish hardening as they cool.
Tip: Stretch the breadsticks just before putting them in the oven, never beforehand: the dough springs back if left to rest, and they lose their slender shape.
Probably contains: gluten · check the labels
Product labels: Caputo Nuvola Flour – Type 0, La Molisana Durum Wheat Semolina – Semola rimacinata, Dry Yeast Molino Spadoni – Pizza and Bread, Carapelli Organic Olive Oil – Classico