Thinking of what will be prepare for the annual christmas family party (will it be a bit too early to think?, No, because is me, I always well perpare if I can have time :p .)
One of the snack, I think I will going to make this breadsticks, the main reason is: I haven’t make breadsticks before, ( I always love to try something new for me ), have a bit of fun and challenge myself. Maybe for someone, a good baker, will say that is not a challenge, it is too easy. But for me, I can’t say it, because it is new for me! Ok, keep reading and see how can I make and the result will come out.
I tried one of the shop bought one long time ago ( the time I hadn’t turn to vegetarian yet ), that was a cheese breadsticks, but that one was not for vegetarian nor vegan, because the cheese that they used was not a vegan friendly – they used the normal Parmigiano-Reggiano cheese, but I can’t find any vegetarian Parmigiano-Reggiano in the supermarket, then I think, maybe have a little bit of change to the recipe, so I decide to use the jar of olives that my kid bought for me from Greece. I only chopped the olive and mix with some extra virgin olive oil and brush on the rolled dough and twist it to form a stick then bake! When the breadstick came out from the oven, I make a coat of olive oil and sprinkle a bit of pink sea salt on top, Mmm, they’re so nice! Crunchy!
So, it is one of the snack idea for our party!
Recipe from: Cooking Classy
For the dough ingredient: ( make 12, 55g each )
- 3 1/4 cup Plain flour/ All purpose flour
- 1 tsp Sea salt
- 1 1/4 tsp Active dry yeast, mix with 2 tbsp lukewarm water ( 3/4 tsp Instant dry yeast )
- 1 cup Lukewarm water
- 2 tbsp Light brown sugar
- 3 tbsp Olive oil
For the filling:
- 10 Black olive, finely chopped
- 1 tbsp Olive oil
For the topping:
- 1/2 tbsp Olive oil
- Sea salt and Black pepper
- Mix the active dry yeast with the 2 tbsp warm water and 1 tbsp sugar, set aside until the yeast activate (bubbly)
- Sieve all the remaining dry ingredients together.
- Put the yeast mixture into the bowl of the stand mixer, add the 1/2 cup of lukewarm water, start with the low speed first, gradually add the flour mixture and let the mixer to do the work. Then add the remaining water, set to medium speed, let it work for few minutes, scrape the side of flour in the middle and add the olive oil, start the speed to medium high, knead until dough is smooth and elastic, (the dough should pull away from sides of the bowl). Transfer the dough to a greased mixing bowl, cover with cling film and sit in a warm place and let it proof for about 1 1/2 hours to 2 hours until it double up the size.
- Deflate the dough to release the air out, divide into 12 equal size (about 55g each), roll into a ball shape and cover with a damp tea towel and rest for about 10 or 15 minutes.
- Finely chop the black olive and mix with the olive oil.
- Roll each ball into a long (about 10″) stripe, brush with the olive with oil on top. Twist the long stripe like the picture shown.
- Place each long stripe on a lined baking tray (about 6 stripes on one tray), keep in a warm place to do the second proof for roughly 30 minutes.
- About 10 minutes before finish the proofing, preheat the oven to 425°F/220°C/200°C (fan oven), or gas mark 7.
- Place the trays into the hot oven and bake for about 13 to 15 minutes until golden brown, remember to check the bottom of all breadsticks are golden brown to make sure it is crunchy.
- Take the breadsticks out from the oven and cool on a wire rack, brush the breadsticks with the olive oil and sprinkle with sea salt. Then have a test taste, if the sticks are not crunchy enough, put it back to the oven with the oven door open, and let it cool inside.
- Serve warm or allow to cool and store in an airtight container.
- You can bake plain breadsticks without any flavour, not any fuss to prepare.
- Or you can use grated cheese for the filling, it will be smell nice as well.
- Remember to let it cool down completely, and store in an airtight container, it will keep fresh for longer.