purpose of sticks: to accompany meats or cheeses or creams to vegetables to eat instead of bread, let them all out before lunch to start!
This recipe is from Vivian Lapertosa. Who does not know it!? Some might know her as http://www.lacuocadellaportaaccanto.com/it/la_cuoca.html .
The recipe is featured on his blog, but have you posted on the Gambero Rosso in September. Sure, many people working at home and outside the home have less time to cook and then go to let alone think about making their bread sticks! Do not solve a lunch, do not feed anyone! But sometimes you need to prepare things that you would never do something that you like with the spirit of "do not optimize" the time available. And then, if you keep long-protected silver paper, from film or in a tin box (do not let them too long in this case).
Procedure: Mix together 500 grams of 00 flour, 250 g water, 15 g yeast, 3 tablespoons of olive oil, 8 g salt, a teaspoon of sugar, oregano or rosemary if you want or even sesame seeds or poppy seeds. Making a loaf about 10 cm long and place it on a layer of semolina flour. Brush it with oil and sprinkle with more flour. Cover and let rise for about an hour. On the short side of the strand cut slices of dough, pull and thin in his hands as much as possible by forming breadsticks (will be different, but this is nice).
Place on a baking sheet spaced 's apart and bake at 200 degrees for half an hour. The color will tell us when they are ready!
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