Recipe
1. Combine the water, yeast and sugar in a bowl. Whisk gently until the yeast has dissolved.
2. In a stand mixer, using a paddle attachment, pour in the flour and the yeast mixture. Mix until combined.
3. Add in the salt and olive oil. Switch to a dough hook and knead the dough for about 2 minutes.
4. Pour the dough out onto a cutting board and use a bench scraper to fold the dough over itself 4 times.
5. Let rise in a warm room for 1 hour.
6. Lightly grease a 9x12 inch pan.
7. Dust a cutting board with tipo 00 flour and place the dough on the cutting board. Flour a rolling pin and roll out the dough to the size of the pan.
8. Place the dough in the pan and spread it out to the edges of the pan with your hands.
9. Brush with olive oil. Cover and let rise for 1 hour in the pan.
10. Preheat the oven to 355F / 180C. Brush the dough with more olive oil and cut into 20 equal size strips.
11. Put whichever herbs, spices, tapenades you want on the slices. In the video I use rosemary and red pepper flakes on one half, and crushed fennel seeds on the other.
12. Generously dust a cutting board with semolina flour.
13. Take out a piece of dough and very gently expand it to the width of a large baking sheet while twisting it. Dust the breadstick in the semolina flour. Repeat with the rest.
14. Bake in the oven for 15-20 minutes or until golden-brown.
Enjoy :)
