Crispy antipasti sticks

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Crumble the yeast and dissolve in 650 ml of lukewarm water while stirring. Put the baking mixture into a large bowl. Add yeast water. Mix everything with the dough hooks of the mixer first on a low setting, then knead to a smooth dough on the highest setting.

2. 2

   Cover the dough and let it rise in a warm place for about 45 minutes.

3. 3

   Meanwhile, roast the pine nuts in a pan without fat until golden brown, take them out and chop them roughly. Drain tomatoes, olives and capers and chop finely. Peel garlic and chop finely. Wash the thyme, shake dry and remove the leaves from the stalks.

4. 4

   1⁄4 Finely grate Parmesan cheese. Finely dice mozzarella. Knead all ingredients, 1 tsp salt and 1⁄4 tsp pepper into the yeast dough. Cover and leave to rise in a warm place for another 30 minutes.

5. 5

   Finely grate the rest of the Parmesan cheese. Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line two baking trays with baking paper. Halve the dough. Roll out the halves one after the other on a lightly floured work surface until thin, approx. 0.5 cm.

6. 6

   Cut the dough sheets into sticks of approx. 2 x 15 cm and distribute them on the baking trays. Sprinkle the sticks with parmesan. Bake in the hot oven tray by tray for about 15 minutes. Clean hot or cold, e.g. with sour cream.