Suitable for a snack, an aperitif, alongside bread which is always present on the table for a typical italian lunch. Rosemary bread sticks can be stored for a week in a tight container. A basic Italian recipe that we propose here in a delicious variant with our farm’s organic rosemary.
- 250g Wheat flour
- 120g Water
- 5g Salt
- 75g Organic Taggiasca Extra Virgin Olive Oil from the Rudasso farm
- 25 g (1 cube) Fresh brewer’s yeast
- 5g Organic Rosemary from the Rudasso farm
- Durum wheat semolina to taste
Knead all the ingredients vigorously for about 5 minutes. Let the dough rest for 5 minutes on the pastry board. Form the breadsticks by portioning the dough into 25 strips using a pastry cutter or a knife and gently pulling the dough from the ends (about 25 centimeters). Spread semolina all over and roll up the sticks. Put the sticks on a flat tray and let them rise for 15 minutes. Bake at 160°C for 10 minutes or until golden brown. Serve right away or allow to cool down and store tightly closed to preserve the fragrance.
Try to dip in Organic Taggiasca Olive paste of the Rudasso farm.