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Ingredients
Grilled Pesto and Herb Breadsticks
- Ingredients
- 35 grams Hazelnuts
- ½ cube fresh Yeast about 21 g (approximately 3/4 ounce)
- 600 grams Pastry flour
- 1 tsp salt
- 35 milliliters olive oil
- 1 tsp finely chopped thyme
- 1 tsp finely chopped rosemary
- Pastry flour (for working the dough)
- 1 tsp green Pesto (jarred)
Toast the hazelnuts in a dry skillet until fragrant. Remove from heat, let cool and chop coarsely.
Dissolve the yeast in 300 ml (approximately 1 1/4 cups) lukewarm water. Mix the flour and salt together in a large bowl. Make a well in the center and pour in the yeast water, olive oil, chopped herbs and hazelnuts. Knead with the dough hook of a stand mixer or your hands until smooth and elastic, adding a bit more water or flour if needed. Cover and let rise in a warm place for about 1 hour.
Transfer the dough to a floured surface, knead in the pesto, and divide into 6-8 equal portions. Roll each piece out to about 30 cm (approximately 12 inch) long. Wrap the dough around skewer or sticks to form a spiral. Place on a hot grill and cook for 10-15 minutes, turning often, until golden brown.