Sun-Dried Tomatoes Soft Breadsticks
These Sun-Dried Tomato Soft Breadsticks make a great appetizer or snack! They are incredibly soft and fluffy, with a slight crisp on the outside.
Ingredients
- 300 g bread flour
- 230 g lukewarm water
- 1 1/2 teaspoon yeast
- 1/2 teaspoon sugar
- 11/2 teaspoon salt
- 30 ml olive oil + extra for brushing
- ½ tsp dried oregano
- ½ tsp garlic powder
- 100 g sun-dried tomatoes - in oil if not in oil, add 20 ml more water
Instructions
- In a large bowl add the lukewarm water, sugar and yeast. Mix well and set aside for a couple of minutes.
- Add the flour, olive oil, salt and herbs to the yeast mixture. Combine together until you get a uniform dough. It should be sticky!
- Don’t put any extra flour. Cover the bowl with a towel and let rest for 15 minutes.
- Add the chopped sun-dried tomatoes pieces and fold the dough until they are evenly distributed.. Cover and let rest for 1 hour 30 minutes, until it doubles in size.
- Line a large baking tray with parchment paper and dust it with flour. Set aside
- Once the dough is doubled in size, transfer it to a well floured surface. Flour your hands generously. Without punching out any air, flatten the dough to create a large rectangle. Cut the dough into 12 equal long strips. Place the pieces of dough on the prepared tray keeping a good amount of space between each one. Cover and let rise for another 30 minutes.
- Preheat the oven to 200°C or 400°F while the buns are rising.
- Drizzle some olive oil over the rested strips, and bake in the oven for about 15 minutes, until the buns have a nice golden brown colour.
Nutrition
Calories: 131kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1090mg | Potassium: 162mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 109IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 1mg