Crispy dough

Breadsticks of Semolina

Crispy dough


about 1 hour

4 season

A simple and fun recipe to prepare.

Making breadsticks at home is much easier than it may seem and the result will surprise you, as well as the scent that will flood your home.


300 g. durum wheat fine semolina Molino Chiavazza
10 g. fresh beer yeast
150 g. water
8 g. barley malt (or honey)
40 g. olive oil
5 g. salt


Knead the flour with yeast dissolved in water and malt.
Add the oil and last the salt.
Knead until you get a nice smooth and homogeneous ball.
Let it stand in a bowl greased with oil and covered with food film or a cloth, until the volume is doubled (about 2 hours).
After this time, roll out the dough to a thickness of about 1 centimeter. Let it rise again for about 60 minutes.

With a knife or a pizza wheel cut the dough into 1 centimeter-wide strips and slightly roll them on themselves.

Lay them on a baking sheet lined with parchment paper and cook in a preheated oven at 200 ° C for about 20 minutes or in any case until the breadsticks appear well golden.