Cheese breadsticks

Name: Cheese breadsticks
Prep time: 39 min
Cook time: 85 min
Total time: 124 min
Yield: 6
Cuisine: Italian
Ingredients: 3 cups flour; 1 tablespoon instant yeast; 1 teaspoon sugar and salt; 3 tablespoons olive oil; 1 cup warm water; 40 grams melted butter; 1/3 cup Grated Parmesan; 2 tablespoons Oregano or thyme

Soft fingers topped with garlic, herbs and parmesan — the perfect companion for soups and salads.

Vegetarian

Cooking time: 2 hr 4 min
Hands-on time: 39 min
Free time: 1 hr
Difficulty: Easy
Cuisine: Italian
Calories: 580
Contains: Gluten, Dairy

The side dish that steals the show: warm, garlic- and thyme-scented fingers to be dipped in soup or eaten on their own standing in front of the oven. One simple dough — the rest is a matter of brushing and topping.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
Rising and the ovenAllow enough time for the dough to rise, and preheat the oven fully before the tray goes in.

Ingredients

6people

Amounts follow the number of people

To prepare cheese breadsticks

3 cups flour — Sifted, then spooned lightly into the cup
1 tablespoon instant yeast — Instant, and within its use-by date
1 teaspoon sugar and salt — Add gradually, tasting as you go
3 tablespoons olive oil — extra-virgin
1 cup warm water — approximately
40 grams melted butter — With a crushed garlic clove
1/3 cup Grated Parmesan — Measured and prepared before starting
2 tablespoons Oregano or thyme — For the top

When increasing the quantity, knead in two batches and leave space between the pieces in the tray so that they rise evenly.

Equipment

Kneading bowl — Big enough for the dough once it has risen.
Baking tray — The sticks sit apart and puff for fifteen minutes before the oven.
Pastry brush — Garlic butter before the oven and again the moment they come out.

Method

Dissolve the yeast and sugar in warm water and leave it until it foams.
10 minYou can walk away
You’ll know it’s ready when
A clear layer of foam on the surface — if it doesn't foam, the yeast is dead.
Tip: The water is warm, not hot: high heat kills the yeast.
Knead the flour and salt with the oil and yeast mixture until the dough is smooth.
12 min
You’ll know it’s ready when
It does not stick to the hand.
Cover and let it rise.
1 hrYou can walk away
You’ll know it’s ready when
It has doubled in size.
Roll out the dough into a rectangle and cut it into equal lengthwise strips.
10 min
You’ll know it’s ready when
Slices of equal width.
Twist each slice into a spiral and arrange them spaced apart in the tray.
12 min
You’ll know it’s ready when
A tight twist that won't unwind, with space between the pieces.
Brush the surface with oil and sprinkle with grated cheese.
5 min
You’ll know it’s ready when
Even coverage along the length of the stick.
Bake at 200° until golden and the cheese has melted.
15 minYou can walk away
You’ll know it’s ready when
Golden, with the cheese melted and browned at the edges.