We all need some snacking from time to time. When you have kids around that is even more obvious. The salty snack we often have around are breadsticks. This is a recipe I worked on quite a lot. When I first made it, we were so very happy with it….. for a few hours. Then they started to loose crispiness. They tasted good, but they were not what they were initially intended to be.
After, lots of tries and twists, I now have the ultimate bread stick formula. They are crispy for many days (at least in our house they did not get to the day they lost it).
They can be snacked on just as they are, or they can be dipped in all kinds of sauces or soups.
You can use any spice you like. One that is next on my list is cumin. I think they will be to die for.
For the dough
500 g flour
3-4 active dry yeast
10-20 g honey
oregano/ rosemary/ basil/ cumin
30-40 ml extra virgin olive oil
180 ml warm water
80 ml dry white wine (do not by any means skip this as this is the key ingredient)
Mix everything in a bowl and then on a clean surface knead it for 10 minutes until you get a really smooth, elastic dough.
Oil a bowl and place the dough (coating it also with oil) and allow it to rise until double. You can do this in your kitchen and will take about 1.5 hours, or as I do, let it rise in the refrigerator overnight (the bread flavor improves this way).
When completely risen, tear pieces of dough (I use 15 g pieces), roll them thinly (thinner than your little finger) and place them on a baking sheet covered with parchment paper. Brush the sticks with olive oil and bake them at 200 degrees for 15-20 minutes, rotating the sheet half time to ensure even baking.