Tomato and rosemary sticks

Ingredients for 4 servings:

• 500 g wheat flour type 550
• 10 g salt
• ½ cube of yeast
• 275 ml water, lukewarm
• 100 g tomatoes, dried or preserved in oil
• 50 g cheese, spicy
• rosemary sprig(s)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes

You can bake in advance, because the raw dough sticks can also be easily frozen and baked fresh later.

Mix the flour and salt. Crumble the yeast and mix with the lukewarm water, then knead with the flour mixture until a smooth dough forms. Cover the dough and let rise for about 30 minutes. For the filling, finely dice the sun-dried tomatoes. Grate the cheese. Stiffen the rosemary needles from the stems and finely chop. Mix all ingredients. Roll out the dough into a rectangle approximately 40 x 35 cm. Spread the tomato, cheese, and herb mixture evenly over it and press down lightly. Fold the bottom piece of dough toward the middle. Fold the top piece over it and press down firmly. Cut the dough into 1.5 cm wide strips. Twist each strip and roll it into a log on a little flour into logs about 20 cm long. Place the logs on a baking sheet lined with baking paper and cover again and let rise for about 30 minutes. Preheat the oven to 220 degrees Celsius. Place a shallow tray of cold water on the floor of the oven. Bake the breadsticks at 220 degrees Celsius (425 degrees Fahrenheit) for 12 to 15 minutes until golden brown. The tomato pieces must not brown, otherwise they will taste bitter. You can bake the breadsticks in advance, as the raw dough sticks can also be easily frozen and baked fresh later.