- 20g brewer’s yeast
- 400g type 2 flour
- 100g type “0” flour
- 35g olive oil
- water as needed
- 40g grated Pecorino romano cheese
- 1 tsp honey or malt
- 40g Prosciutto di Parma
- 8g salt, black pepper
- olives and Prosciutto di Parma to serve
Blend the two flours. In a bowl, dissolve the brewer’s yeast with honey or malt in 100g of water at room temperature and 40g of flour.
Leave to ferment for 10 minutes.
Form a well with the remaining flour, pour in the centre the yeast, olive oil and the water necessary to obtain a soft dough. Knead for a long time and salt it only at the end.
Cover the dough with a dish towel and let it rise until doubled in volume. Knead again the dough for a very short time adding the chopped Prosciutto di Parma, Pecorino cheese and a pinch of pepper into it.
Divide the dough into 40g pieces, then shape bread sticks of about 30 cm and arrange them on a tin covered with baking paper to rise. Cover the bread sticks and, after 20 minutes of rising, hold them by the two ends and slightly stretch by about 5 cm.
Let them rise for 10 more minutes, then put in the oven at 190° C for 15 minutes.
Serve the bread sticks with olives and Prosciutto di Parma.