Spicy cantuccini

Ingredients for 1 servings:

• 500 g pasta flour type 00
• 1 sachet of dry yeast
• 2 tsp salt
• 75 g butter
• 210 ml water, lukewarm, approx. 35 °C
• 50 g tomatoes, dried in oil
• 1 tbsp thyme, dried
• 1 tbsp rosemary, dried

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 6 hours 50 minutes

Snacks with wine or beer

Mix the flour with the dried yeast and salt. Add the butter and lukewarm water and knead for about 6-8 minutes, if necessary in a food processor. In the meantime, drain the tomatoes, pat dry, and cut into small pieces. Chop the rosemary finely, if necessary. After the kneading time, add the tomatoes and herbs to the dough and knead for another 3 minutes. Divide the dough into thirds and form each piece into a long rope. Place these ropes on a baking sheet lined with baking paper or foil, cover, and let rest for about 30 minutes. Preheat the oven to 210°C (top/bottom heat), brush the ropes with cold water, and then bake for about 20 minutes. Remove from the oven, brush with water again, and let cool. Once cooled, cut the logs diagonally into approximately 1 cm thick slices and return them to the baking sheet with the cut side down. Now dry for two hours at approximately 150°C, turning halfway through. Stored in suitable containers, these cantuccini will keep for several weeks.