Homemade breadsticks with Pecorino Toscano PDO



  • 250 g of wholemeal flour
  • 40 g of EVO oil
  • 60 g of water
  • 5 g of honey
  • ½ sachet of dry brewer’s yeast
  • Fresh Pecorino Toscano PDO
  • Salt to taste


Put all the ingredients in a large bowl and mix them until you get a compact ball. When the dough is smooth enough, put it to rest in a bowl covered with cling film for about 2 hours.

When the dough doubles in volume, roll it out with a rolling pin until it reaches a thickness of 1/1.5 cm.

Cut the dough into strips and gently twist them on themselves. Place the breadsticks on a baking tray.

Heat the oven to 240 °C and put a saucepan with some water at the bottom of it to create the steam which will give the breadsticks a crunchy crust.

When the oven is hot and the water’s bubbling, lower the temperature to 200 °C and bake the breadsticks for about 20 minutes.

Read the recipe on the blog “Buone ricette per cattivi cuochi

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