Photo courtesy of Conor KirkpatrickItalian cooking has been my latest cooking fad; making my own pastas, tomato sauces, meatballs and recently homemade breadsticks to go along with a canneloni made from the most delicate of crepes which I will blog about at a later date.
These breadsticks are not difficult but do take a few hours from start to finish due to the rising times required. The wonderful thing about them is that they are made with olive oil which provides such an excellent flavor to the end product. Next time I make them, I may get more creative and roll a few in sesame seeds or a few dried herbs to add a different flavor dimension. They will keep for quite some time in an airtight container. Give them a try and use your creativity.
2/3 cup warm tap water
2 tsp active dry yeast
2 cups all purpose flour
1 1/2 tsp salt
4 Tbsp olive oil
cornmeal for dusting the pans
Pour the water into a bowl and whisk in the yeast. Set aside. In another bowl combine the flour, salt and olive oil and rub together between the palms of your hands until finely mixed. Stir in the yeast mixutre with a rubber spatula and continue to stir until a soft dough forms.