Medium
4 people
1 h 15 min
Chef Carmine Amarante
Ingredients
1 kg w240 flour
550 g water
30 g brewer’s yeast
20 g salt
10 g malt
70 g olive oil
100 g Grana Padano Riserva
For the red breadsticks
70 g tomato paste
For the green breadsticks
50 g thyme
50 g rosemary
50 g sage
Preparation
For the white breadsticks:
Combine the flour and the malt in a mixer fitted with a hook. Dissolve the yeast in the water and add it a bit at the time. Add salt to taste before completing this step. Wait until the mix has absorbed all the water, then add the oil and the grated Grana Padano.
For the red breadsticks:
Follow the same procedure, adding the tomato paste to the dough.
For the green breadsticks:
Follow the same procedure, adding the finely chopped thyme, rosemary and sage to the dough.
Shape the breadsticks in the length you prefer and leave to rise, until double the size. Bake in the oven at 170°C for 15 minutes and then at 120°C for a further 20 minutes.
