These thin, hand-rolled bread sticks with sea salt and thyme are originally a specialty from the Piedmont region in northern Italy, but in the USA they are often served as nibbles instead of crisps. Baking them with steam makes them particularly crispy.
Combine the flour, yeast, sugar, thyme and salt in a mixing bowl. Add the egg white, olive oil and water and knead everything for several minutes to make a smooth, pliable dough. Cover the bowl with cling wrap and leave the dough to rise for about 1 hour.
Knead the dough once again on a floured benchtop and use scales to divide it into
Line a tray with baking paper and transfer the bread sticks onto the tray, spacing them a little apart. Brush with olive oil and sprinkle with sea salt.
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