Breadsticks with herbs
6 servings
80 minutes
Herb breadsticks are a refined Italian delicacy that offers the aroma of Mediterranean herbs and the rich flavor of crispy dough. This recipe has roots in the traditions of Italian bakers who have created bread snacks for centuries to accompany cheeses and wines. Their texture is airy inside and crunchy outside, while herbs, garlic, and parmesan add depth to the flavor. The sticks pair wonderfully with light soups and meat dishes and can serve as an appetizing snack with a glass of wine or olive oil with balsamic vinegar. Perfect for an Italian-style dinner or cozy home evenings.
1
Mix the yeast with 2 tablespoons of flour, dilute with half a glass of warm water. For better fermentation, you can add a pinch of sugar. Cover with a towel and place the mixture in a warm place for ten minutes.
- Wheat flour: 600 g
- Dry yeast: 11 g
- Salt: 0.8 teaspoon
2
In a deep bowl, pour in 3 cups of flour, add the yeast mixture, and 1.5 cups of warm water. Knead the dough, gradually adding flour, until smooth, elastic, but soft. When the dough stops sticking to your hands, shape it into a ball, dust with flour, cover with a towel, and place in a warm spot to rise until it doubles in size.
- Wheat flour: 600 g
3
Tear off all the leaves from the greenery and chop them finely. You need one tablespoon each of thyme and rosemary, and 3-4 times more parsley. In one bowl, mix the herbs, a quarter of the parmesan, half a teaspoon of salt, and a quarter of pepper. In another bowl, combine oil, finely chopped garlic, and a quarter teaspoon each of pepper and salt.
- Rosemary: 5 g
- Thyme: 10 g
- Parsley: 1 bunch
- Grated Parmesan cheese: 200 g
- Salt: 0.8 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
- Olive oil: 50 ml
- Garlic: 4 cloves
- Freshly ground black pepper: 0.5 teaspoon
- Salt: 0.8 teaspoon
4
Knead the dough and divide it into two parts. Send one back under a towel, and roll the other into a rectangle measuring 25 by 30 cm. Evenly sprinkle herbs over the dough, fold it in half, and roll it slightly. Cut the rectangle into strips no wider than 2 cm and roll them into spirals. While rolling one, cover the others with a towel to prevent them from drying out.
5
Grease the baking sheet with oil, place the sticks 2 cm apart, and brush them with garlic oil. Leave for about ten minutes, meanwhile do the same with the second part of the dough.
- Olive oil: 50 ml
- Garlic: 4 cloves
6
Bake the sticks in a preheated oven at 200 degrees for twenty to twenty-five minutes. If there are two trays, they should be swapped after fifteen minutes.
7
Coat the browned sticks with garlic oil and roll them in a mixture of parsley and remaining parmesan.
- Olive oil: 50 ml
- Parsley: 1 bunch
- Grated Parmesan cheese: 200 g