These little breadsticks are actually soft and tender, more like a flatbread, thanks to lard and extra-virgin olive oil in the dough. They are also flecked with fresh rosemary, though you could make them with other herbs, including thyme and oregano. The dough needs to rise for about an hour, or until doubled in bulk, before rolling out and cutting into shapes, which then need to rise again before baking. Any leftovers can be frozen for up to three months and reheated to serve.
- 500 grams all-purpose flour
- 250 grams water (approximately)
- 25 grams yeast (brewer’s)
- 50 grams lard
- 70 grams extra-virgin olive oil
- 8 grams salt
- 1/2 teaspoon sugar
- 3 teaspoons fresh rosemary (or other herb of your choice, chopped)
- Preheat the oven to 190C.
- Place the flour on a work surface, make a well in the center, add the water, yeast, lard, olive oil, salt, sugar, and the rosemary, and quickly knead them together.
- Shape the dough into a ball, cover with a bowl, and let the dough rise for 50 to 60 minutes.
- Roll out the dough with a rolling pin into a rectangle, approximately 1 centimeter in thickness.
- Use a fluted cutter and cut the dough into 1 centimeter wide strips, then cut the strips into 4 inch pieces, brush the pieces with olive oil and place them on a baking sheet.
- Allow the dough to rise for 15 to 20 minutes.
- Bake for 18 minutes.
- Remove the flatbread from the oven and serve.
PER SERVING *
|Calories750Calories from Fat290|
|% DAILY VALUE*|
|Calories from Fat290|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.