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10
Medium
By Lisa Nieschlag and Lars Wentrup
Published 2017
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.