After a little break, I'm coming back again.....
I wanted to make grissinis for the Sunday aperitif, but at the same time, I wanted to try something new....bigger than grissinis, but smaller than bread
Breadsticks with olives and cheese
60 grams of parmiggiano reggiano cheese grated
200 g of water
30 g of olive oil
1/2 teaspoon of instant dry yeast
1/2 teaspoon of sugar
1 tablespoon of sourdough
350 grams of flour
1 teaspoon salt
170 g of chopped black olives
Mix the water, sugar, dry yeast, and sourdough. Let it foam for 10 minutes. Add the olive oil.
Mix the flour and grated cheese. Add to the liquid ingredients, and mix it well, Let it rest for 30 minutes. Add the chopped olives, and let it rise for one hour at room temperature, and for one hour in the fridge.
Take portions of 50-70 grams. Make small breadsticks, and place them over parchment paper. Let it rise for 20 minutes. Brush it with olive oil. Bake them in a preheated oven at 400 F for 25 minutes....ENJOY
They are bakery perfect! I would love one with my salad for the lunch :-)ReplyDelete
Me encanta ver estas recetas tan fáciles y ricas, y en cuanto a lo del café, aunque no soy muy cafetero, el molinillo está chulisimo y la cafetera de barro, que curiosa, pero me duraría un asalto, mejor de metal, jaje abrazos y feliz mes de agosto.ReplyDelete
Absolutely perfect for dinner... they look so yummy!muak!ReplyDelete