Parmesan breadsticks with thyme and chilli

Name: Parmesan breadsticks with thyme and chilli
Prep time: 25 min
Total time: 103 min
Yield: 25
Ingredients: 200 g white flour; ¼ cube yeast; 30 g grated Parmesan; 2 tbsp oil; 50 g durum wheat semolina; a little durum wheat semolina; ¾ tsp salt; 1 tbsp thyme; 1 ¼ tsp chilli flakes; 4 tbsp sesame seeds

Aperitif fingerfood bake guests

Total: 1 hr 43 min. | Active: 25 min.

vegetarian, lactose-free

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Breadsticks are the perfect appetizers or accompaniments for antipasti platters, however they also make a great gift when visiting friends. These parmesan breadsticks are also seasoned with thyme and smoked (chipotle) chilli. They look especially pretty when they're packaged as a gift and decorated with herbs. They're also suitable as a festive table decoration.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 25 pieces

Dough
200 g	white flour
50 g	durum wheat semolina
¾ tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
1 ½ dl	water
2 tbsp	oil
15 g	grated Parmesan
1 tbsp	thyme, finely chopped
¾ tsp	chilli flakes, finely crushed

Breadsticks
a little	durum wheat semolina
a little	water
4 tbsp	sesame seeds
15 g	grated Parmesan
½ tsp	chilli flakes, finely crushed

How it's done

Dough

Mix the flour, semolina, salt and yeast in a bowl. Add the water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Add the parmesan, thyme and chilli, knead into the dough, cover and leave to rise at room temperature for approx. 1 hr.

Breadsticks

Divide the dough into approx. 25 portions. Dust the work surface with a little semolina and shape into breadsticks approx. 30 cm long. Place on two baking trays lined with baking paper, brush with a little water, sprinkle with sesame seeds, parmesan and chilli.

To bake

Approx. 18 mins. in an oven preheated to 180 °C (convection). Remove from the oven, leave to cool on a rack.

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