Crispy breadsticks

Ingredients

• 400 g of wheat flour (strong wheat flour, or type 1050, 550, or 405 flour)
• 100 g of durum wheat semolina
• 1/2 cup of fresh yeast or one packet of dry yeast
• 275 ml of water
• 1/2 cup of sugar
• 1 tablespoon of salt
• 3 tablespoons of olive oil
• Large sea salt
• According to your preferences, you can add pepper, thyme, oregano, rosemary, cumin, anise seeds, or other spices.
• Flour and semolina for the work surface

Combine the flour, semolina, and caramel.

Incorporate the crumbled yeast into the center with a little warm water, then cover and let it rest for a few minutes.

Add warm water and olive oil, mix, add salt, and knead for about 10 minutes, until a smooth and elastic dough is formed.

Also, add pepper and herbs to taste.

Sprinkle the dough with flour, cover it, and let it rise in a warm place for about half an hour.

Thoroughly knead the dough and divide it into two portions, then roll each portion out into rectangles approximately 40 centimeters long and 8 millimeters thick.

Cover again and let it rest for another half hour.

Brush the surface with water or a mixture of water and egg, then sprinkle with finely ground sea salt, and optionally with other spices, to taste.

Next, lightly dust with flour or semolina and quickly roll out the dough with a rolling pin.

Cut the dough into long strips, about 8 millimeters wide, and then roll each strip by hand, similar to how you would roll up a spring roll.

Heat the breadsticks on a griddle at 200 °C for about 20 minutes, until they are lightly golden.

Next, let them dry on a wire rack in the oven at around 50 °C until they are completely dry.