These tomato breadsticks are spectacular, crunchy and fragrant . Serve them at the table to accompany a meal or as an aperitif snack. Their super taste is given by the tomato but also by a very particular mix of Ruggeri flours , such as the Wholemeal Bread Mix , used here without the yeast contained in the second pocket of the package. In fact, you can use all our bread mixes for alternative recipes, such as pizza bases or leavened products of all kinds... Returning to our breadsticks, the author of the recipe, Sonia from " L'Insolito BonBon ", assures that they will last very little because they are so good! Let's try them 😊
Tomato Breadsticks: try this recipe with Ruggeri Wholemeal Bread Mix
Ingredients :
- 150 g of unrefreshed day-old Licoli (surplus)
- 40 g Ruggeri Buckwheat Flour
- 40 gRuggeri Durum Wheat Semolina
- 100 g Ruggeri Wholemeal Bread Mix
- 45 g Water
- 35 g Tomato paste
- 2 tablespoons of extra virgin olive oil
- 6 g Salt
- Oregano to taste
Procedure for Tomato Breadsticks
Pour the licoli into the bowl, add the water and mix with a fork until completely dissolved. Sift the buckwheat flour, the durum wheat semolina and 100 g of Wholemeal Bread Mix (taken from the contents of the main pocket, not from the secondary pocket or “Ruggeri Tasca Magica®” which instead contains the yeast). Pour the sieved flours into the bowl of liquids. Mix with a spoon, then add the tomato paste and oregano. Then, add the oil and mix until well incorporated. Finally, add the salt.
Transfer to a work surface and knead by hand until you obtain a smooth, red dough. Leave to rest for 1 hour in a bowl, covering it with cling film. After the time has passed, roll out the dough on the pastry board and roll it out with a rolling pin until you obtain a fairly thin thickness. You will not need to flour it, as the mixture will be elastic, easy to handle, smooth (and very fragrant!).
Then, use a wheel or knife to vertically score many strips about 1.5 cm wide. Then, fold them in half and twist them on themselves, giving them an elongated shape. Transfer the breadsticks to a baking tray lined with baking paper, preheat the oven to 220° C in fan mode and cook for about 14-15 minutes. To obtain nice and crunchy breadsticks, activate the grill function during the last minute of cooking. Remove from the oven and enjoy: they will release an inviting and delicious aroma!
