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Ingredients
Rosemary and Sea Salt Breadsticks
- For the dough
- 400 grams Pastry flour
- ½ tsp salt
- ½ cube Yeast (20 grams or approximately 3/4 ounce)
- 50 milliliters olive oil
- 2 Tbsps coarsely chopped rosemary
- 1 tsp Lemon peel
- also
- olive oil (for drizzling)
- coarse Sea salt
- Pastry flour (for the work surface)
Dissolve the yeast about 200 ml (approximately 7 ounces) of warm water. Mix the flour with the salt in a bowl. Add the dissolved yeast and the olive oil to the flour and knead with an electric hand mixer into a smooth dough. Cover and let rise in a warm place for about 45 minutes until it doubles in size.
Preheat the oven to 220°C (approximately 425°F).
Knead the dough again on a floured work surface and work in the rosemary and lemon zest. Form the dough into a roll about 1 cm (approximate 1/2 inch) thick, then cut into pieces about 15 cm (approximately 6 inches) long and twist each stick. Place the bread sticks on a baking sheet lined with parchment. Cover and let rise again for about 15 minutes. Drizzle with olive oil and sprinkle with sea salt, then bake for 25-30 minutes in a preheated oven until golden brown.