Antipasti breadsticks

Ingredients

Directions

1. 1

   Crumble the yeast and dissolve in 325 ml of lukewarm water. Briefly mix the baking mixture and yeast-water and knead with the dough hooks of the hand mixer on the highest setting for approx. 3 minutes to a smooth dough.

2. 2

   Let the dough rise covered for about 45 minutes.

3. 3

   Meanwhile, roast the pine nuts in a pan without fat until golden brown, take them out, let them cool down and chop them finely. Drain tomatoes, olives and capers and cut into fine pieces. Peel garlic and chop finely.

4. 4

   Wash the thyme, shake dry and remove the leaves from the stalks. Grate 30 g Parmesan finely. Drain the mozzarella, carefully dab dry between kitchen paper and chop into small pieces.

5. 5

   Knead the prepared ingredients, 1 tsp salt and 1/4 tsp pepper into the yeast dough. Cover the dough and let it rise for another 20-30 minutes.

6. 6

   Cut the dough in half. Finely grate 70 g Parmesan cheese. Roll out one half of the dough thinly on a floured work surface. Cut the dough into approx. 2 x 15 cm long strips. Spread the strips on a baking tray lined with baking paper, sprinkle a little Parmesan cheese on each strip and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

7. 7

   manufacturer) bake for 15-17 minutes. Remove from oven and do the same with the rest of the dough. Sour Cream tastes good with it.