Homemade oil breadsticks are very easy to make, and to make them even tastier, we will garnish them with seeds and spices.
Just prepare the dough and stretch them on the baking sheet. We will make them simple, with olive oil, and garnish them with sesame seeds, poppy seeds, and turmeric and pepper salt.
Along with bread, they will look great on your table, but the oil breadsticks are also appreciated on their own to accompany cold cuts, cheeses, and vegetable dips. Try also the version of corn cheese breadsticks or the savory cacio e pepe braids which are excellent.
If the idea of embarking on this very simple leavened product excites you, start by tying your apron and preparing the ingredients: Flour, water, olive oil, and fresh yeast.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Portions: 60 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 1/2 cups all-purpose flour
- 1 1/3 cups water (warm)
- 2 tbsps olive oil
- 2 1/2 tsp fine salt
- 1/2 oz fresh yeast (half a cube)
- 1 tsp barley malt (can be replaced with honey)
- as needed sesame seeds, poppy seeds, turmeric, and coarse salt
Steps
Take a bowl and put in the warm water, the crumbled fresh yeast and dissolve it together with a teaspoon of barley malt or honey.
Add the sifted flour, fine salt, and knead. After collecting all the flour, add the oil and continue kneading to form a compact dough ball.
Put the dough back in the bowl, cover it with a cotton cloth or plastic wrap and let it rise in a warm place until doubled in size, about 2 hours.After the rising time, take the dough and place it on the work surface, which you have previously dusted with a thin layer of durum wheat semolina flour.
Gently spread the dough without handling it too much, and form a rectangle.
With a pizza cutter, or a spatula or a sharp knife, cut small strips.
They will be short because you will stretch them, elongating them, before placing them on the baking sheet.
Prepare the baking sheets to cook the breadsticks, grease them or place a sheet of non-stick paper.
Take one strip of dough at a time, stretch it with your hands, and lay it on the baking sheet.
You can choose the length of the breadsticks, the important thing is that they are almost all the same, to cook them evenly. I prefer to make them 11 inches long and with this amount, about 60 come out.
Brush the breadsticks with olive oil and sprinkle some with sesame seeds, some with poppy seeds, and finally with turmeric salt.
Preheat the oven to 356°F fan-forced, or 374°F static, and bake them for 20 minutes.
Check the cooking, and when you see them well browned, take them out of the oven.
They can be stored for several days and can also be frozen.
TO MAKE TURMERIC SALT: mix 3 1/2 oz of coarse salt (or flakes) with 2 teaspoons of turmeric powder and a generous grind of black pepper. Mix well, and the turmeric salt is ready. Store it in a glass jar.
