Prosciutto breadsticks are not just simple bread substitutes but a truly flavorful and delicious snack. They are not difficult to prepare, but it is not a quick recipe. It never is when it comes to leavened products. Perfect to serve when guests are over.
Other delicious breadsticks:
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Prosciutto Breadsticks
To prepare the dough for these prosciutto breadsticks, I used dry brewer’s yeast, which you can easily replace with fresh yeast if you prefer. In this case, use about 15 g. By clicking HERE you will find an article explaining how to calculate the correspondence between the two types of yeast.
- 4 3/4 cups all-purpose flour
- 1 1/2 cups water
- 1 1/2 tsp dry brewer's yeast
- 1 tsp sugar
- 1 1/2 tsp salt
- 2 3/4 tbsp extra virgin olive oil
- as needed prosciutto (thinly sliced)
Tools
I prepared the dough for these breadsticks with a stand mixer, but you can easily knead by hand, working the ingredients first in a large bowl and then on the pastry board.
- Stand Mixer
- Whisk
- 1 Bowl large
- Rolling Pin
- Pastry Wheel smooth
- Brush
- 2 Baking Sheets
Preparation of Prosciutto Breadsticks
Place the flour, yeast, and sugar in the bowl of the stand mixer and mix them with a small whisk.
Then add the lukewarm water and start kneading with the dough hook until the mixture comes together. At that point, also add the oil and salt. Work it for a long time until the dough clings to the hook.
Transfer the dough onto a floured surface, knead it a few moments with your hands, and shape it into a ball.
Place it in a large bowl, cover with plastic wrap, and let it rise until doubled in volume in a warm place, sheltered from drafts. The rising time depends greatly on the ambient temperature and can vary from two to four hours.
Deflate the dough, transfer it onto the floured surface, and roll it out with a rolling pin to form a large rectangle. Then cut strips about 1/2 inch wide with a smooth pastry wheel.
Take each strip and place the prosciutto cut to size on one half (you can also use cooked ham or speck).
Then fold the strip, twist the two ends, and seal them well at the bottom.
Place the prosciutto breadsticks on two baking sheets lined with parchment paper and brush them with a bit of oil.
Finally, bake the breadsticks in a preheated static oven at 392°F for 15/20 minutes.
Remove from the oven and let them cool slightly before serving. Enjoy! Paola
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