By In The Kitchen With Stefano Faita

INGREDIENTS

1 cup warm water
1 tsp. sugar
1 package active dry yeast
2 3/4 to 3 cups all-purpose flour
2 tsp. salt, for dough
1/4 cup olive oil
Flour, for rolling
Olive oil, for brushing
Freshly grated Parmesan cheese, to taste
Coarse or flaked sea salt, to taste
Hot pepper flakes, to taste

PREPARATION

Add warm water, sugar and yeast to a small bowl. Stir. Let stand until foamy, about 5 to 10 minutes.

Combine 2 3/4 cups flour and 2 tsp. salt in a large bowl. Add yeast mixture and 1/4 cup olive oil. Stir until shaggy dough starts to form. Transfer to work surface. Knead until smooth and elastic, about 8 to 10 minutes, adding more flour if dough is sticky.

Add dough to oiled bowl and cover with plastic wrap. Let rise in a warm place until doubles in volume, about 45 to 60 minutes.

Preheat oven to 425 degrees F. Line 4 (11-inch x 17-inches) baking sheets with parchment paper. (If you don’t have 4 baking sheets, work with dough in batches.)

Punch down dough. Cut in half. Sprinkle work surface with flour. Working with half at a time, roll dough into 6-inch x 12-inch rectangle, about 1/4-inch thick. Cut breadsticks into 1/2-inch pieces.

Transfer breadsticks to prepared baking sheet, evenly stretching each piece to fit the lengthwise side of baking sheet. Leave 1-inch spacing between breadsticks. About 12 breadsticks will fit on a baking sheet.

Brush each breadstick with olive oil. Sprinkle with Parmesan cheese or sprinkle with coarse sea salt and hot pepper flakes.

Bake until golden brown and crisp, about 8 to 12 minutes.

Yield: About 48 breadsticks.

 

 

in the kitchen with stefano faita giardiniera served on a white dish with red chili peppers on the sidein the kitchen with stefano faita Coeur à la Crème served with honey and mixed berries on a plate
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