• 3 hours / 45 min
  • Low

Rustic rosemary breadsticks

270 g of Whole wheat flour
230 g of 100% Italian Wheat Semolina
35 ml of extra virgin olive oil
250 ml of water
7 g of dry rosemary
10 g of dry brewer's yeast
1 teaspoon of sugar
9 g of salt

First gather the whole wheat flour, wheat semolina, sugar and yeast in a bowl (or the one in the planetary mixer), mix with a wooden spoon and add the water. Knead the dough vigorously, using the wooden spoon at first and then by hand. When all the ingredients have been absorbed, also add the oil and the salt, then tip the dough onto the work surface and knead it for about 10 minutes until smooth and homogeneous. Sprinkle some semolina on a baking sheet, lay the dough ball on top and flatten it with a rolling pin into the shape of a rectangle. At this point, spread oil on the surface and let rise for three hours, covered with plastic wrap, inside the turned-off oven. Once the required time has elapsed, cut out strands of dough 2 cm wide and lay them in a bowl containing semolina (this will allow the breadsticks to have a more rustic texture), pulling the ends together to form the breadstick. After rolling it onto itself, transfer the breadstick to a baking sheet lined with baking paper. Continue until the dough is finished, then brush with evo oil and bake at 200°C, in a static oven, for 25 to 30 minutes. When the breadsticks are golden brown, take them out of the oven and let them cool. 

In collaboration with Essenza Vegetale

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