Twisted breadsticks
Ingredients
- Farina 00 500 g
- Dry Brewer's Yeast 10 g
- Taggiasca olives (pitted by F.lli Amoretti di Lorenzo) 200g
- 100% Italian Extra Virgin Olive Oil 2 tablespoons
- Sale 10 g
Preparation
To prepare ours twisted breadsticks start with the drain olive from their liquid and to shred them.
Then mix the 0 flour with the sugar and yeast in a bowl; start kneading by gradually adding 400 ml of warm water (always rely on the degree of absorption of the flour) and salt.
Incorporate 2 tablespoons of 100% Italian Extra Virgin Olive Oil and then transfer the dough onto a floured surface and work it vigorously, then finally mix the olive.
Transfer the dough to an oiled bowl, cover with cling film and leave to rise for an hour.
Line two baking trays with parchment paper and brush them withoil. Take the dough, work it with the flour and flatten it with your hands, forming a rectangle, which you will cut into 18 strips.
Grasp each strip, pull it a little and then twist it on itself and place it on the oven tray.
Repeat the same operation for the others and then in the oven at 200 degrees. After about 15 minutes yours twisted breadsticks they will be ready!
