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Desserts
Twisted Ciabatta Breadsticks
Serves
6
Prep Time
20 min + 2h rest time
Cook Time
5 min
Ingredients
- 250 g plain white flour
- 150 g warm water
- 5 g dried yeast (or 12 g fresh yeast)
- 20 g olive oil
- 5 g salt (1 tsp)
- 0.5 tsp oregano
- 20 g oil
- 50 g extra-fine semolina or spolvero (for dusting)
Method
- Prepare the dough by hand in a bowl or in a food processor fitted with a hook. Knead for around 10 minutes in total.
- In the food processor: Knead the dough on a slow speed, slowly adding your water and the yeast to your flour. Knead until the dough pulls away from the edges of the bowl. Add the olive oil and knead on a medium speed until absorbed (2 to 3 minutes). Adjust the speed if needed. Finally, add the salt and the oregano. Continue to knead quickly until you can no longer feel the grains of salt on the surface.
- If you are kneading by hand: place the flour in the large bowl. Gradually add the water and yeast. Rotate the bowl with one hand and, with the other hand, fold the flour from the bottom of the bowl onto the top. When the flour is combined (no more residue on the sides of the bowl), the dough can be kneaded on your work surface.
- The pizzaiolo’s technique for kneading by hand: roll out the dough, without tearing it, with the palm of your hand. Then turn the ball of dough over and give it a quarter turn, "slamming" it onto the work surface. Repeat these steps as many times as needed until you have a smooth dough.
- Put the dough back into the bowl. Add the olive oil and knead again. When the oil has been absorbed by the dough, return it to the work surface. Add the salt and the oregano. Knead until you can no longer feel salt grains under the palm of your hand. The dough should be soft, smooth and fairly elastic.
- Leave the dough to rest 2 hours under cling film (or a damp tea towel) at room temperature. The dough should double in volume.
- Turn on your oven and let it preheat (about 7 minutes on the highest setting). You need to get the rotating stone up to a temperature of 250°C. Once this temperature has been reached, turn your oven onto the lowest setting.
- Roll out the dough and cut it into 8 equal parts around 40 g. Roll out dough into a thin cylinder around 30 cm. Flour the work surface if needed. Fold them in half. take both ends and twist them in opposite directions until the entire strand is twisted.
- Brush them with oil.
- Carefully place them in a circle on your floured pizza peel.
- Place the Twisted ciabattas in the oven directly onto the rotating stone and bake for between 4 minutes 30 and 5 minutes, turning regularly with the knob on the side of the oven to ensure they cook evenly.
- Using the peel, take them out of the oven and slide onto a serving plate. Serve and enjoy!
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