Parmesan breadstick

Since it’s cold, rainy, and generally Autumn, we’re often craving something crunchy.

Jako że zimno, pada i jesień generalnie, to często mamy ochotę coś pochrupać.

Today’s recipe was taken from the “Sainsbury’s Magazine” (Feb. 2015), with a small change, as we don’t necessarily like fennel. The original title was “Fennel and parmesan breadsticks”.

The yeast dough is universal and can be used not only for fingers, but also for focaccia, garlic bread or pizza (we use a different one for pizza, our favourite recipe from Jamie Oliver, we’ll write about it some other time).

If we don’t want to use the whole portion, we can freeze some of the dough and use it some other time. When you take it out of the freezer, give it 2-3 hours and then prepare and bake (you may need more flour for dusting).

Given quantities should be enough for 64 sticks, we ended up a few short.

Ingredients

• 500 g wheat strong flour, plus some for dusting
• 7 g isntant yeast
• 1 teaspoon sugar
• 2 teaspoon salt
• 300 ml lukewarm water
• 50 ml olive oil
• 50 g grated parmesan (for the topping)

Preparation

1. In a big bowl, mix flour, salt, yeast and sugar.
2. In a small bowl mix water and the olive oil, then pour into the big bowl. Mix everything together and then knead for about 10 minutes. You can use a mixer with a dough hook.
3. Leave kneaded dough to rise in a dusted bowl, covered with a cotton cloth for about an hour, till doubles in volume.
4. After it’s ready , fold the dough, divide in four portions, flatten it with a rolling pin to shape a rectangle, then cut in 16 stripes. We used a pizza knife for this.
5. Roll each stripe a couple times to make small spirals out of them.
6. Place the stripes on a baking tray lined with a baking paper and sprinkle with parmesan. You can use other toppings as well, such as sea salt, poppy, cheddar or even fennel.
7. Topped fingers should be covered with a cloth again and left for about 15 minutes while the oven heats up to 180 C (gas 4).
8. Bake for approximately 12-18 minutes, checking them from regularly so that they don’t burn.
9. Leave to cool on a rack.

This was delicious.

Breadstick thief