Breadsticks

550 g of 0 flour

320 g of water

60 g of extra virgin olive oil

12 g of fresh brewer's yeast (you can use less if you extend the leavening times)

4 g of sugar (or if you have it use malt)

12 g of salt

semolina or rice flour

• If you use a stand mixer, equip it with a hook. Pour the water into the bowl and dissolve the yeast in it, stirring.
• Add the oil and sugar and half of the flour.
• Start kneading. Then add the salt and the other half of the flour and continue kneading until the dough comes together.
• Place the dough on the work surface and flour the surface of the dough and the cling film. Roll it up and wrap it in cling film.
• Leave to rise for just 20 minutes covered with a tea towel.
• Take the dough and make two folds to give strength to the dough (that is, bring the right edge of the dough towards the centre and then the left edge always towards the centre; take the top edge and bring it towards the centre and do the same with the bottom edge).
• Now press with your fingertips to spread the dough.
• Roll up again and wrap in cling film brushed with extra virgin olive oil. Cover with a tea towel.
• Leave to rise for about 40/45 minutes.
• Brush a spatula (or a knife) with oil.
• Take the dough and cut some strips of dough with a clean cut. Pass it through the semolina and pull it from the ends to make it longer.
• Place on the baking sheet covered with baking paper. Keep the breadsticks spaced apart. Repeat the operation until the dough is finished.
• Cook in a preheated oven at 230° for about 10 minutes (depending on the power of your oven and how you prefer them: more colorful or less).
• For some ovens, you need to add a small pan of water for half the cooking time.
• Store them away from moisture.
• You can use less yeast and extend the rising times.
• You can also use herbs or other ingredients.