Preparation

• In a large bowl, sift the flour, add the previously stripped and finely chopped rosemary and the paprika (fig. 1).

  

• Add the grated parmesan and mix with a wooden spoon (fig. 2).

  

• Add the previously dissolved dry yeast in the water a little at a time, continuing to mix (fig. 3).

  

• When the dough begins to take shape, start kneading by hand (fig. 4).

  

• Add the salt at this point (fig. 5).

  

• And finally the oil (fig. 6).

  

• Continue kneading vigorously in the bowl (fig. 7).

  

• Then transfer to a non-floured work surface until a homogeneous mixture is obtained (fig. 8).

  

• Place the dough in the same bowl where you worked it, previously oiled or floured and let it rise covered for about 2 h and 30 or even 3 h in the oven off with the light on (fig. 9).

  

• After this time, transfer the dough again to a work surface floured with cornmeal and some more grated parmesan and flatten with your hands (fig. 10).

  

• Use a scraper to divide it into 2 parts and flatten further to adhere the parmesan and cornmeal on both sides (fig. 11).

  

• At this point, still using a scraper, cut strips of dough about 8 inches long (fig. 12).

  

• Transfer them to a baking sheet lined with parchment paper, drizzle the surface with a splash of oil and bake in a preheated oven at 375°F for about 20′ (fig. 13).

  

• Turn your breadsticks halfway through cooking (fig. 14).

  

• Turn off, remove from oven and let cool at room temperature.

  

• And voilà…the parmesan, paprika, and rosemary breadsticks are ready to be enjoyed!

  

• Enjoy your meal from La Cucina di FeFè!