Parmesan, Basil, and Sundried Tomato Breadsticks

INSTRUCTIONS

Pour the yeast into a small bowl. Add the sugar and cover with lukewarm water. Stir until thoroughly dissolved and leave to stand for 10 minutes.

Dump the flour onto a clean work surface. Make a well middle and pour in the dissolved yeast. Mix with a fork, using circular movements.

Drizzle in the Italiano olive oil while stirring. Mix quickly with your hands and add the salt at the end. As soon as the dough is soft and no longer sticks to your hands, leave it to stand covered with a tea towel for about ten minutes.

In the meantime, prepare the flavorings. Blend the sun-dried tomatoes with the tomato paste. Blanch the basil leaves in boiling water for 5 seconds then cool them immediately in icy water. Drain them and blend them with the pine nuts.

Divide the dough into three balls. Quickly mix the first ball with the Parmesan cheese, the second with the tomato puree, and the third with the basil pesto, adding flour a little at a time if necessary.

Form each piece of dough into a long strip about 5 cm wide and place it on a sheet of oiled parchment paper. Sprinkle the top generously with oil, cover with kitchen film and leave to prove for about 2 hours.

Once the dough has risen, heat the oven to 410°F. Cut a small strip of dough about 2 cm thick from the main strip. Take the strip gently between your hands and move them apart so that the dough stretches and lengthens to the length you require. Spread the breadsticks on oven trays as you gradually prepare them, sprinkle with a pinch of flake salt and leave to stand for about 10 minutes before baking. Then bake for about 8-10 minutes until golden brown and leave to cool before serving.