Breadsticks are, as the name implies, sticks of crispy bread originating as far back as XIV century. They are eaten throughout the whole world, and very frequently served in restaurants as an appetizer. They are especially good with dips and dipping sauces, but they are pretty amazing with prosciutto, if served as an hors d'oeuvre. These lovely breadsticks are full of Parmesan cheese and garlic, and they make a lovely variation on bread served with lunch or dinner.
Ingredients:
300 grams plain flour
1 ½ teaspoon dried yeast
1 tablespoon sugar
180 ml warm water
2 tablespoons extra virgin olive oil
3 garlic cloves, crushed
1 teaspoon salt
50 grams Parmesan cheese, freshly grated
3 tablespoons unsalted butter, for brushing
Preparation:
Pour the water into a medium bowl, sprinkle in the yeast and sugar, mix it and leave it for about 10 minutes, so the yeast can activate. Sift half of the flour into a large bowl, add the salt, freshly grated Parmesan cheese and crushed garlic cloves. Mix it well with a wooden spoon, to distribute the cheese and garlic evenly. Make a well in the centre and pour in the water and yeast, along with the olive oil. Using a wooden spoon, mix the ingredients until a very sticky dough forms. Slowly sift in the rest of the flour, mixing with a wooden spoon as you add, until you use up all of the flour. The dough should be soft and shouldn't stick to your hands. Flour your work surface well, transfer the dough and knead it by hand for about 5 minutes. Generously oil a clean bowl, place the dough in it, cover it with plastic wrap and leave it in a warm spot for about an hour, until the dough doubles.
Once the dough has risen, transfer it to a floured surface and knead it for a minute or two, just to make it elastic. Divide it into 10 equal pieces (you can use a kitchen scale to make sure they are equal by weight) and roll each piece into a log shape, about 25 cm (10") in length and about a centimetre (½") in diameter. Arrange them on a large baking sheet lined with baking paper, making sure you leave enough space between them. Cover with a kitchen towel and let them rise for another 30 minutes. Bake them in a preheated oven, at 200°C (400°F) for about 15 minutes. As soon as you take them out of the oven, brush them with butter so they are nice and soft when they cool. If you wish, you can sprinkle additional grated Parmesan after brushing them with butter.
