Antipasti bread sticks

For 15 pieces
  • 1/2 cubes (21 g) yeast
  • 1/2 pack (500 g) baking mix for ciabatta
  • 20 g pine nuts
  • 50 g dried Tomatoes in oil
  • 50 g Kalamata olives without stones
  • 15 g capers
  • 1 Garlic clove
  • 5 stem (s) Thyme
  • 100 g Parmesan cheese
  • 125 g Mozzarella cheese
  • Salt
  • pepper
  • flour
  • baking paper
75 minutes
very easy
Crumble the yeast and dissolve it in 325 ml of lukewarm water. Baking mixand yeast-water briefly and knead with the dough hook of the hand mixer on the highest setting for approx. 3 minutes to form a smooth dough.
Cover the dough and let rise for approx. 45 minutes.
In the meantime, roast the pine nuts in a pan until golden brown, remove, let cool and finely chop. Drain the tomatoes, olives and capers and cut into fine pieces. Peel garlic and chop finely.
Wash the thyme, shake dry and remove the leaves from the stems. Finely grate 30 g of parmesan. Drain the mozzarella, carefully pat dry between kitchen paper and chop into small pieces.
Knead the prepared ingredients, 1 teaspoon salt and 1/4 teaspoon pepper into the yeast dough. Cover the dough and let rise for another 20-30 minutes.
Halve the dough. Finely grate 70 g of parmesan. 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 sheet lined with baking paper, sprinkle each with a little parmesan and bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see
manufacturer) bake for 15–17 minutes. Remove and do the same with the rest of the dough. Sour cream tastes good with it.
1 piece approx:
  • 110 kcal
  • 460 kJ
  • 5 g protein
  • 4 g fat
  • 12 g carbohydrates


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