Ingredients:
- 20g brewer’s yeast
- 400g type 2 flour
- 100g type “0” flour
- 35g olive oil
- Water as needed.
- 40g grated Pecorino (Zanetti) cheese
- 1 tsp honey or malt
- 40g Prosciutto di Parma (Beretta)
- 8g salt, black pepper
- Olives and Prosciutto di Parma to serve.
Directions
Blend the two flours. In a bowl, dissolve the brewer’s yeast with honey or malt in 100g of water at room temperature and 40g of flour. Leave to ferment for 10 minutes.
Form a well with the remaining flour, pour in the centre the yeast, olive oil and the water necessary to obtain a soft dough.
Knead for a long time and salt it only at the end.
Cover the dough with a dish towel and let it rise until doubled in volume. Knead again the dough for a very short time adding the chopped Prosciutto di Parma, Pecorino cheese and a pinch of pepper into it.
Divide the dough into 40g pieces, then shape bread sticks of about 30 cm and arrange them on a tin covered with baking paper to rise. Cover the bread sticks and, after 20 minutes of rising, hold them by the two ends and slightly stretch by about 5cm.
Let them rise for 10 more minutes, then put in the oven at 190° C for 15 minutes.
Serve the bread sticks with olives and Prosciutto di Parma.
