Sage Breadsticks

How to make Sage Breadsticks Recipe "grissini alla salvia" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

4 Servings

Ingredients:
15 sage leaves, finely chopped
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
8 cups (1 kg) all-purpose flour
2 1/2 tsp. (10 g) fresh yeast, crumbled
2 1/2 cups (600 ml) lukewarm water
1 tbsp. (18 g) salt
semolina flour, as needed

Method:
Combine the sage and 3 tablespoons of the olive oil in a small bowl and set aside.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour mixture until a loose dough starts to form, and then begin to knead. When the dough is almost ready, add the oil with the sage and lastly the salt. Continue kneading until the dough is smooth, dry, and elastic.

Brush the dough with the remaining teaspoon of oil, cover with a sheet of plastic wrap, and let rest for about 20 minutes.

Cut the dough into small slices and stretch them out by pulling gently as you open your arms, to make them into thin cylinders, the typical shape of breadsticks. You can also stretch the slices of dough by rolling them on a lightly floured work surface using the palms of your hands.

Arrange the breadsticks, about 1 inch apart, on a baking sheet lined with parchment paper. Sprinkle them with a little semolina flour and let rise in a warm place for 30 minutes covered with a sheet of plastic wrap.

Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Sage Breadsticks