Thin Crisp Italian Breadsticks with Olive Oil and Sea Salt

What you need

• 300 g (2 1/2 cups) all-purpose flour, plus extra for the bench
• 1 tsp active dry yeast
• 1 pinch sugar
• 1 tsp fine salt
• 160 ml (2/3 cup) lukewarm water
• 2 tbsp olive oil
• 1 tsp coarse sea salt, for sprinkling

Method

Restated from the original video

1. 1

   In a large bowl, stir together the flour, yeast, sugar and fine salt.

2. 2

   Add the lukewarm water and olive oil and mix into a shaggy dough.

3. 3

   Knead on a lightly floured bench until smooth and elastic, about 8 min.

4. 4

   Return the dough to the bowl, cover it and leave it in a warm place until puffy, about 45 min.

5. 5

   Heat the oven to 180 °C (350 °F) and line two baking trays with baking paper.

6. 6

   Roll the dough out on a floured bench into a rectangle about 1 cm (1/2 in) thick. Cut it into strips 1 cm wide.

7. 7

   Roll each strip under your palms and stretch it to a thin rope about 25 cm (10 in) long. Thinner ropes bake crisper.

8. 8

   Lay the ropes on the trays about 2 cm (3/4 in) apart. Brush the tops with a little water, then scatter coarse salt over them.

9. 9

   Bake until golden and crisp, 12-15 min, swapping the trays halfway through.

10. 10

    Cool on a rack. The grissini crisp up further as they cool.

Imported from baking4happiness.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.