Crunchy Piedmontese Breadsticks
4 cups "00" flour (Italian-style flour)
3 tablespoons extra-virgin olive oil
2 teaspoons sugar
2 teaspoons salt
1 7-gram package active dry yeast
The recipe calls for Italian-style flour, but I used regular all-purpose flour. If you find your breadsticks aren't crunching up enough, up the temperature to 375º F.
- Put flour, oil, sugar, salt, yeast, and 1-1⁄3 cups water into a large bowl and stir well to combine (the mixture should be sticky). Cover bowl with plastic wrap and set aside to let rest for 1 hour.
- Preheat oven to 350° F. Form dough into 30 1-1⁄2-inch-wide balls (each about 1 ounce). Working with 1 ball of dough at a time (keep others covered with a towel), roll and stretch dough into a 16-inch rope. Transfer to parchment paper-lined baking sheets as done, keeping the ropes about 1 inch apart. Bake until light golden brown and crisp, about 25 minutes. Transfer to a rack to let cool.
Makes 30 breadsticks.