Tumminia flour breadstick
350 g of Molino Rossetto Tumminia flour
150 g of Molino Rossetto "type 00" flour
320 ml of water
50 ml of extra virgin olive oil
10 g of salt
4 g of Molino Rossetto gluten-free brewer’s yeast
Mix the flours, water and brewer’s yeast; knead them until the dough will be smooth. Add the salt and the oil. Knead all the ingredients again.
Make a loaf and let it rise for an hour covered with a rag.
With a spatula, cut some dough strips and stretch them until you have uniform breadstick.
Lay down the breadsticks on a baking tray, let rise for another 35 minutes; bake them to 200°C for 10 minutes. Finish cooking lowing temperature to 160°C with opened oven for 5 minutes.
If you want you can scatter the breadstick with sesame seed before stretching them.